Name: Frankfurt Wreath Slices
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 12 Portionen
Ingredients: 4 piece Eggs (size M); 200 g Sugar; 200 ml Milk; 175 ml neutral oil (e.g. rapeseed oil); 350 g Wheat flour (Type 405); 2 tsp Baking powder; 200 g Sour cherry jam; 100 g Hazelnut brittle; 100 g Whipped cream; 12 piece Garnish cherries; 650 ml Milk; 1.5 Pck. Pudding powder; 60 g Sugar; 250 g soft Butter

1

Prepare baking sheet and preheat oven

Line a baking sheet with baking paper and grease the sides. Preheat the oven to 180°C top/bottom heat (160°C convection).

2

Beat eggs and sugar

Thermomix® Setting

3 min/Speed 4

Put 4 eggs and 200g sugar into the mixing bowl and beat creamy for 3 min./speed 4.

3 min

3

Add oil and milk

Thermomix® Setting

30 sec/Speed 3

Gradually add 175ml neutral oil (e.g. rapeseed oil) to the mixing bowl and stir in for 30 sec./speed 3. Then add 200ml milk and stir in for another 30 sec./speed 3.

30 sec

4

Mix and stir in flour and baking powder

Thermomix® Setting

1 min/Speed 3

Mix 350g wheat flour (type 405) and 2 tsp baking powder. Add the flour mixture alternately with the milk to the dough in the mixing bowl and stir in for 1 min./speed 3.

1 min

5

Bake dough

Spread the dough on the prepared baking sheet and bake in the preheated oven for about 30 minutes.

6

Stir pudding powder

Stir 1 ½ packets of pudding powder with 5 tablespoons of milk and 60g of sugar in a bowl.

7

Cook pudding

Bring 650ml milk to a boil in a small saucepan. As soon as the milk boils, stir the pudding-milk mixture into the boiling milk while stirring constantly. Bring to a boil briefly and then remove from the heat. Cover with cling film and set aside.

8

Beat butter until creamy

Thermomix® Setting

10 min/Speed 3

Put 250g soft butter into the mixing bowl and whisk with the butterfly for 10 min./speed 3 until creamy.

10 min

9

Stir pudding into butter

Stir the pudding, which has cooled to room temperature, into the butter one tablespoon at a time. Remove the butterfly.

10

Assemble cake

Halve the cake base lengthwise and spread the base with 200g sour cherry jam. Spread half of the buttercream on top, then place the lid on top. Spread the remaining buttercream on the lid and chill for about 60 minutes.

11

Decorate cake

Sprinkle the cake with 100g hazelnut brittle. Whip 100g whipped cream until stiff and fill into a piping bag with star nozzle. Decorate Frankfurt Wreath Slices with cream puffs and place a garnish cherry on each puff.