Christmas Crown Cake

The classic Frankfurt delicacy interpreted for Christmas.

For the ground
- 6 eggs
- 300g sugar
- 300g very soft butter
- 300g flour
- 4-5 tsp baking powder

Filling
- 800ml milk
- 2 packets vanilla pudding powder
- 400g butter
- 400g powdered sugar
- 3 tbsp cinnamon or gingerbread spice (depending on your taste)
- 1 glass cherry / sour cherry / cranberry jam

Decoration
- 200g chopped almonds
- 60g butter
- 80g sugar
- cherries or cranberries to decorate
- powdered sugar

Mix eggs and sugar until foamy (the mixture becomes a little lighter and the sugar should dissolve). Stir in the very soft butter. Add flour and baking powder.
Grease the baking pan and dust with flour and fill in the dough. Bake at 160 degrees for about 50 minutes.

For the buttercream, boil the milk with the vanilla pudding powder. Let it cool down until room temperature (there should be no “skin” on the pudding, cover with cling film).
Mix the butter with the powdered sugar, cinnamon (and/or gingerbread spice) to a creamy mixture. Stir the cooled pudding into the cream slowly.

For the brittle, roast the chopped almonds in a pan until they have a nice brown colour. Add butter and sugar and caramelize. Let it cool on baking paper (make sure it is spread well).
Take the baked dough and let it cool down. Then cut through the cooled base horizontally.
Pour the buttercream into an icing bag and fill up the outline of the bottom dough. Fill the jam in the middle of the bottom dough and place the second layer of the dough on top.
Sprinkle the entire cake with powdered sugar and decorate with buttercream. Spread the cherries and the brittle as you want.