Frankfurt Wreath La Semmerl
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 70 g cornstarch
- 1 packet baking powder
- 250 grams sugar
- 1 pinch (s) salt
- 150 g butter or mararine
- 5 egg (s)
For the filling:
- 500 ml milk
- 1 egg yolk
- 1 packet vanilla sugar
- 2 tablespoon sugar
- 1 packet custard powder (vanilla)
- 250 g butter, soft
- 1 glass jelly (currant)
For decoration:
- 12 cherry (s) (cherries)
- 1 cup sweet cream, whipped
- 125 g brittle
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a batter from the ingredients. Pour into a greased wreath form. Bake in a preheated oven at 190 C for approx. 35-45 minutes. Let cool and let rest, then cut twice across.
- For the filling, bring 3/4 of the milk with the sugar, vanilla sugar and salt to the boil. Mix the rest of the milk with the custard powder and the egg yolk, then add to the boiling milk. Let it cool down, stirring again and again so that no skin forms.
- Stir the butter until foamy and add the cooled pudding, tablespoon at a time.
- Brush the bottoms first with currant jelly and then with the cream. Then put the cake together. Also coat the edge with cream and sprinkle with the brittle on the outside.
- Sprinkle on 12 rosettes with whipped cream and place the cherries on top.
- Let set in the refrigerator for at least an hour before consumption.
- Be careful, bake the cake in the evening and prepare the cream in the morning. If the finished cake stands too long, the cream will dry out and break.
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