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 about 40-50 minutes. Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack and let it cool completely.

For the cream, mix the vanilla pudding powder with the egg yolks and a little milk until smooth. Boil the remaining milk with the sugar, the pulp of a vanilla pod and coconut oil.

Stir the mixed custard powder into the boiling milk, bring to the boil and let cool, covered with cling film.

Cream the room-warm butter with the powdered sugar and stir in the room-warm pudding by the tablespoonful.

Cut the cake horizontally three times. Lightly drizzle all the layers with wine. Spread the bottom cake layer with a thin layer of apple-wine jelly, then spread the buttercream.

Place the second bottom and continue in the same manner. Then place the last base on top. Spread buttercream completely over the assembled wreath and sprinkle with hazelnut brittle.

Pour remaining buttercream into a piping bag and place dots on the Frankfurt wreath.

Form small apples and leaves from the marzipan paste. Color with food coloring.

From the licorice snail, make cl

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