Frankfurt ring mould DELÍCIA

Ingredients a Batter: 250 g softened butter, 250 g granulated sugar, 6 eggs, 50 g corn starch, 300 g sifted plain flour, 1 packet of baking powder, pinch of salt, 1 packet of vanilla sugar, 1 lemon peel. Butter cream: 320 g softened butter, 0.5 l milk, 40 g corn starch, 2 egg yolks, a few drops of vanilla extract, pinch of salt. Filling: Cherry marmalade. Brittle: 200 g peeled crushed almonds, 200 g granulated sugar, 1 tsp. butter. Garnish: 10 preserved stoned cherries. Recipe Batter for base of the cake: Mash butter with sugar, add 6 eggs and whip into a cream. Gradually add all the other ingredients for the batter. Bake the base at 170 °C for approx. 40 minutes, leave to cool in the pan and turn out. Butter cream: Mix egg yolks and starch in cold milk, add sugar, vanilla extract and a pinch of salt and heat slowly until the sugar melts and the cream becomes thick. Whip butter and gradually stir in strained cream. Brittle: Leave sugar to caramelise on a frying pan, add butter and crushed almonds. When the brittle becomes compact, transfer it onto baking paper and use a rolling pin to roll it into a thin layer before it cools. Filling and frosting Cut the base of the cake lengthwise into 3 equal parts, spread a layer of cherry marmalade and butter cream onto the bottom part and butter cream only onto the central part. Put the upper part onto both lower parts, spread approx. one third of the remaining butter cream onto the whole body of the cake, leave to cool and set in the refrigerator and then spread again approx. one half of the remaining butter cream onto the whole body of the cake. Before applying it on the body of the cake, crush the brittle into fine pieces and cover the butter creamwith brittle across the body of the cake. Garnish Frankfurt crown cake with the remaining butter cream and stoned cherries.