Frankfurter Kranz โ with buttercream! ๐ฐ ๐
INGREDIENTS
BATTERY 250 g soft butter230 g sugar1 packet of vanilla sugar1 pinch of salt5 eggs (size M)230 g flour3 tsp baking powder50 ml milksome butter for the mold
PUDDING BUTTERCREAM 850 ml milk2 packets of vanilla pudding powder80 g sugar200 g redcurrant jam or raspberry jam250 g soft butter50 g icing sugar
FOR THE DECORATION 150 g hazelnut brittlesome redcurrants for garnishing
PREPARATION
Step 1Wash the silicone Bundt cake mold (ร 24 cm) with cold water, do not dry it. Preheat the oven to 180 degrees (fan oven: 160 degrees).ย Beat the butter with sugar, vanilla sugar and salt until fluffy. Gradually stir in the eggs. Mix the flour with the baking powder and stir into the dough alternately with milk. Pour the dough into the tin, smooth it out and bake in the lower third for approx. 45 minutes. Allow to cool.
Step 2 Prepare the pudding. To do this, stir approx. 100 ml of the milk with the sugar and pudding powder until smooth. Bring the remaining milk to the boil. Add the pudding-milk-sugar mixture and simmer for 1 minute while stirring. Pour into a bowl and cover immediately with foil so that no skin forms. Allow to cool completely.
Step 3 Remove the batter from the tin, carefully cut it horizontally twice. Put half of the jam on the surface of each of the two lower layers and spread it.
Step 4 Beat the soft butter with the icing sugar until it is creamy and white. Add the completely cooled pudding a tablespoon at a time until you have a smooth buttercream.ย Set aside ยผ of the cream for spreading and garnishing.
Step 5 Put half of the buttercream on the bottom layer and spread it with a cake lifter. Place the second layer on top and press down lightly. Place the remaining cream on top and smooth it out. Place the last layer on top and press down lightly. Spread the outside of the wreath with the cream you set aside. To make spreading it even easier, chill the cake for 15 minutes to stabilize it.
Step 6 Press the brittle all around the cake. Garnish with cream tufts as desired and cover with currants. Chill until serving.
