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Frankfurt
Wreath
Ingredients:
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Pastry:
6 eggs
200 g butter or margarine
200 g sugar
1/2 lemon
250 g flour
100 g starch
1 tsp. baking powder
Cream:
200 g sugar
6 tbsp. water
5 yolks
4 tbsp. rum
200 g butter
Frosting:
125 g almonds
1 tbsp. sugar
1 1/2 tbsp. butter
Cooking:
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Make the pastry. For that separate yolks from whites of the eggs. Beat
the butter until foamy, and mix in the yolks and sugar. Grate the lemon
peel, and carefully mix with flour, starch, and baking powder. In the
end add the lemon juice. Beat the egg whites into a stiff foam and add
to the pastry. Put the pastry into a greased baking pan or form, and bake
at 175°C for about 30-40 minutes.
Make the cream meanwhile: cook sugar and water into a thick syrup, and
let it cool down. Add the yolks to the warm syrup and mix well, then add
the rum. Gradually add the soft butter into the cream.
Now make the frosting: finely chop the almonds, and lightly fry them together
with sugar and butter until golden-brown. Take the baked pie out of the
form, cut it into two layers, and thickly cover the lower layer with
cream.
Put the other layer above, cream the whole cake outside, and apply frosting.
Serve cool.
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