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Frankfurt crown

TRADITIONAL (ABOUT 16 SLICES)

Preparation time:

about 60 minutes, excluding cooling time

Baking time: about 40 minutes

For the ring mould (diameter 22 cm/9 in):

some fat, aluminum foil

For the sponge:

100 g/3½ oz (½ cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar a few drops Dr. Oetker Natural Lemon Extract 1 pinch salt, 3 eggs (medium) 150 g/5 oz (1½ cups) plain (all purpose) flour 50 g/2 oz (6 tablespoons) cornflour (cornstarch) 2 level teaspoons baking powder

For the almond praline:

10 g/⅓ oz (2 teaspoons) butter 60 g/2 oz (¼ cup) sugar 125 g/4½ oz (1½ cups) peeled chopped almonds

For the butter cream:

40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix) 100 g/3½ oz (½ cup) sugar 500 ml/17 fl oz (2¼ cups) milk 250 g/9 oz (1¼ cups) soft butter

3 tablespoons red currant jelly glace cherries

Per slice:

P: 5 g, F: 26 g, C: 38 g, kJ: 1705, kcal: 408, CU: 3.0

1 Grease the ring mould. Preheat the oven:

Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, lemon extract and salt little by little, whisking until you have a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour, cornflour (cornstarch) and baking powder and whisk into the egg and sugar mixture on the medium setting. Spoon the sponge into the ring mould and smooth the surface. Put the mould on a shelf in the bottom third of the preheated oven. Bake for about 40 minutes.

4 Remove from the oven and leave the cake in the mould for about 10 minutes. Then take it out (photograph 1) and put on a cake rack to cool.

5 For the praline, heat the butter, sugar and almond in a pan until the mixture has turned brown. Pour onto piece of foil and leave to cool.

6 For the butter cream, make custard following the instructions on the packet but with 100 g/3½ oz (½ cup) sugar and with milk. Leave the custard to cool (but do not refrigerate), stirring occasionally.

7 Whisk the butter using a hand-held mixer with whisk attachment until soft. Then stir in the cooled custard, spoonful by spoonful, having made sure that the butter and custard are at room temperature (the butter cream might curdle otherwise).

8 Cut the ring horizontally twice to make three layers (photograph 2). Stir the jelly until smooth with a whisk or rub the jam through a sieve and spread on the bottom layer. Now spread half the butter cream on the bottom two layers. Then put all the layers back on top of each other to reconstruct the ring.

9 Coat the entire ring inside and out with the rest of the butter cream (having first put 1-2 tablespoons aside) and sprinkle with the praline (photograph 3). Put the reserved butter cream in a piping bag fitted with a star-shaped nozzle and decorate the top of the ring with it, then garnish with glacé cherries. Put the cake in the refrigerator for about 2 hours.

Variation: Bake the Frankfurt crown in a larger ring mould (diameter 26 cm/10¼ in). Then make a sponge mixture with 200 g/7 oz (1 cup) soft margarine or butter, 300 g/10 oz (1½ cups) sugar, 2 packets vanilla sugar, 1½ teaspoons rum, 1 pinch salt, 6 eggs (medium), 300 g/10 oz (1½ cups) plain (all purpose) flour, 100 g/3½ oz (1 cup) cornflour (cornstarch) and 4 level teaspoons baking powder, following the instructions in the recipe. Bake at