Frankfurter Kranz I Recommend That You Make the Base and the Sirup a Day in Advance, So That Both Can Cool

Frankfurter Kranz I recommend that you make the base and the sirup a day in advance, so that both can cool. The butter cream, however, on the same day, because it can be handled better that way. 1. The base (1x 26 cm Frankfurter wreath) pan Ingredients: 250 g milk 250 g soft butter 250 g sugar 6 eggs 18 g baking powder 440 g Dr. Schär Mix C (Cake and Cookies) 20 g vanilla sugar Some lemon aroma Preparations: Grease a round cake pan very thinly with oil. Preheat the oven to 180°C fan/circulating air (190°C top/bottom heat). Combine flour and baking powder. Separate the eggs and whisk the egg whites with half of the sugar and a pinch of salt until foamy. The beaten egg whites should be stable but not too firm. Put the beaten egg whites in a bowl and add the Mix butter, rest of the sugar, vanilla sugar, lemon flavoring and egg yolks in a bowl until very fluffy. Butter/yolk mixture should be very light yellow. Then set the machine to slow and gradually add the milk and flour/baking powder mixture alternately. Tip: Start with milk, so about in 3 moves should be all in the machine. When everything is in the machine, mix again for 2 min on highest speed. Then stir about 1/5 of the egg whites into the egg-butter-flour mixture and gently fold in the rest of the egg whites. Pour the mixture into the pan and spread evenly. Bake for about 55 to 60 min. After baking, let the pan stand for 5 min and then turn it onto a cooling rack and let it cool. Tip: Make the base a day in advance, so it will be more stable Version 04 © Copyright by Oliver Welling 2. The sirup Ingredients: 400g water 300g sugar Preparations: Pour water and sugar into a saucepan and stir. Bring to a boil and pour into a sealable container. Then stir in some vanilla flavoring and seal. Leave to cool until the next day. 3. the French buttercream Ingredients: 250g butter 110g sugar 10g vanilla sugar 4 eggs Attention: All ingredients must be at room temperature!!!!! Preparations: Mix the eggs with the sugar. Add the flavoring, salt and vanilla sugar and then "beat warm" either in a double boiler or directly on the stove, which meeans heat the eggs to 70°C to 75°C while stirring constantly. Immediately put the eggs into the mixing bowl of the food processor and "beat cold" with the whisk, meaning let them beat until the eggs are only at maximum room temperature; this can take up to 40 min! During this time, whisk the soft butter, e.g. with a hand mixer, until it is fluffy and really almost white. Once the eggs have reached the required temperature, pour a third of them into the butter and once everything is bound, add the rest of the eggs and quickly fold them in. If the cream curdles a bit or separates, heat a fifth of this mixture maximally briefly in the microwave and then run it under the rest of the cream. This will make it smooth again. This amount is enough for a whole cake. Version 04 © Copyright by Oliver Welling 4. The Frankfurter is born Ingredients: 1 base in the pan butter cream sirup 1 brush 1 medium jar of cranberry jam Piping bags (2 – 3) 1 sharp, big knife 3 packs brittle á 200g 1 Star nozzle Preparation: Cut the base directly under the creases at the top edge and set aside with the cut surface facing upwards. Then cut the base 2 - 3 more times (depending on the height). Lay each layer upside down on top of the previous one. Leave bottom layer and brush with just a little of the sirup. Then spread the buttercream not too thick. Then soak the next layer and place it on top of the buttercream turned over. Soak top and spread buttercream again. Then spread a strip of the cranberry jam all around in the center of the layer. Soak next layer again, place it upside up on top of the previous one and soak again. Again apply buttercream and then place the last layer and soak. Now spread a thin layer of buttercream all around the wreath and inside the hole, removing all excess buttercream (buttercream that is too thick does not taste good.) But it must not be too thin either, so that the brittle holds. Now cover the whole wreath with brittle. To decorate the wreath: Use a piping bag with the star nozzle and make 16 small dots with the buttercream. Decorate with a small dot of the cranberry jam. The frankfurter is ready. It is best to refrigerate overnight, so that it will soak through and tastes even better and is stable. Have fun baking and best regards Oliver Welling Version 04 © Copyright by Oliver Welling .

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