preparation
The day before, heat 1000 ml milk with 150 g sugar. Mix the vanilla pudding powder with 125 ml of milk, stir into the boiling milk (take the pot off the heat first) and then let it cook for about 30 seconds, stirring constantly. Pour the pudding into a tightly sealable container and let it cool.
For the sponge cake dough:
Separate 5 eggs. Beat the egg whites with sugar, vanilla sugar and salt until stiff. Fold in the rum and the lightly beaten egg yolks. Sift the flour and baking powder over it and fold in loosely. Clamp parchment or baking paper into a 26 springform pan and place a high (approx. 10 cm high, 6 cm diameter) stainless steel ring in the middle. Pour in the dough (not into the stainless steel ring) and bake in a preheated oven at 190 °C top and bottom heat for approx. 30 – 40 minutes. Don’t forget the chopstick sample! Remove the sponge cake from the mold and let it cool.
Roast 150 g chopped almonds and chill.
Cut the cold sponge cake 3 – 4 times. Heat the currant jelly and spread it on the bottom ring.
For the cream:
Beat the butter vigorously and gradually add the pudding. If the mixture curdles, place the bowl in a warm water bath and beat the cream vigorously again with the mixer.
Spread approx. 3/4 of the cream on the rings. Assemble the bases and spread the rest of the cream (except for about 2 tablespoons) on the outside and in the wreath hole.
Sprinkle the Frankfurter Kranz with the cold, roasted almonds. Pipe 16 dots of the remaining cream onto the wreath. Halve the candied cherries and place the halves on the polka dots. Refrigerate the Frankfurter Kranz for at least 6 hours.
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