Frankfurter Wreath with Apple and Wine Jelly
For the Frankfurter Kranz, cream the room-warm butter with sugar, the pulp of a vanilla bean and salt. Gradually stir in the eggs. Mix the flour with cornstarch and baking powder, sift and stir in together with the milk. Pour the batter into a lightly greased baking pan. Bake at 180 degrees top/bottom heat for … Read more