Frankfurt wreath

... with a fine, soft biscuit, cherry jam, delicious vanilla and butter cream, generously sprinkled with hazelnut crunch.

Preparation steps

For the dough, whisk the butter until it froths, add sugar, and then one egg at a time. Stir in the tin. crust, rum and sifted flour mixture, density and baking powder. Leave the cake to cool (preferably overnight).
Fill a greased and floured form (size 22 cm) for ‘savarin’ or a kuglof form with the mass. Bake in a preheated oven at 180 * -190 * C, about 50-60 minutes.
For the cream, cook the pudding according to the instructions with milk, sugar and vanilla sugar. Allow to cool to room temperature, stirring occasionally, so as not to form a crust.
Beat the butter, add the pudding little by little, stirring, and mix the cherries into the curry.
Cut the cooled cake twice. Coat the lower crust with jam and then 1/3 of the cream, put the middle crust, then coat it with half of the cream, then fold the upper crust.
Coat the surface of the cake with the remaining cream (separate 3-4 tablespoons for a syringe). Sprinkle the cake with croquant on all sides. Decorate the top with cream using a syringe and arrange the candied cherries.
the recipe is from the package - "Schwartau Haselnuss-Krokant"
FRANKFURTSKI VENAC1FRANKFURTSKI VENAC2

Ingredients

for dough:

200 gbutter
200 gsugar
3eggs
1citro-back or grated lemon zest
1 tbsprum
150 gflour
150 gdensity
2 equal teaspoonsbaking powder

for cream and decoration:

1/2 lmilk
1 pack.vanilla pudding
50 gsugar
1bourbon- vanilla sugar
250 gsoftened butter
1 tbspcherries (eg Maraschino)
5 tbspcherry jam
100 gcroquettes (from hazelnuts)
about 10 pcs.candied cherries, red

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