Frankfurter Kranz / Easter wreath

Ingredients dough:
5 eggs
1 pinch of salt
190 g sugar
250 ml sunflower oil
250 ml egg liqueur
250 g flour
1 p baking powder

Ingredients buttercream:
1 p pudding powder vanilla
50 g sugar
500 ml milk
250 g butter – room temperature

Decoration – Optional:
Brittle
Cherries
Raspberries
Flaked almonds
Pistachios chopped
Easter eggs dragées
Chocolate sprinkles… The decorations are simply up to your tastes …

For the buttercream, mix the pudding powder with 70 g sugar and 100 ml of the milk.
Bring the remaining 400 ml of milk to the boil, set aside, stir in the custard and boil for 1 minute.
Now pour the whole thing into a bowl, cover the surface with cling film – this way there is no skin,
and leave to cool.

Using a food processor or mixer, beat the eggs, salt and sugar until creamy – about 5-6 minutes.
Gradually add the oil and eggnog. Sift the flour with the baking powder and stir / lift lightly into the batter.

The cake tin should be greased and dusted with flour before you pour in the batter.
Bake in a preheated oven at 180° C for about 30 minutes.
Test the cake with a chopstick to see if it is cooked through and then leave to cool slightly in the tin.

I always divide the base in 3 parts.

Now whip the butter for the custard with a mixer. Stir the cooled pudding well once again
and gradually stir it into the butter.

Now spread some of the buttercream on the base – you can add some fresh fruit if you like, it gives the whole thing an extra freshness.
and the rest of the cream is spread over the wreath.

Put the cake in the fridge for about 1-2 hours before decorating it.

As I said, there are few limits to your imagination when it comes to decorating.

I like to use sugar eggs / chocolate eggs for the Easter wreath.

I think this delicious cake should not be missing from any “festive” coffee table.