Christmas wreath

7.
Beat the browned butter, 50 g sugar and cinnamon with the whisk of the hand mixer until creamy and white. Stir the pudding into the butter one tablespoon at a time. Stir the jelly until smooth. Cut the cooled base twice horizontally.
8.
Spread jelly evenly on the bottom and middle base. Spread approx. 1/4 of the cream on each. Layer the floors back on top of each other. Spread the remaining cream all over and chill for at least 2 hours.
9.
Sprinkle the outside and inside of the wreath with brittle.