Frankfurt wreath slices recipe

For the buttercream, cook a firm pudding, stir in the rum or eggnog and let it cool well. It is important to stir frequently so that no skin forms. Mix the butter at room temperature with the mixer until creamy and stir in the cooled pudding, spoonful by spoonful.
For the brittle, let the sugar caramelize until light and stir in the hazelnuts. Add the butter to the warm brittle mixture and stir

everything together again. Spread the brittle on a baking tray lined with baking paper and let it cool for a few minutes. Chop with a rolling pin or a chopping knife.

Spread the buttercream on the cake base and sprinkle the brittle on the buttercream. You can also divide the buttercream and spread jam on one half of the base and then cover it with the second base.
Refrigerate the cake until serving.