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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 175C 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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