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For the dough:

120 ml water, lukewarm

120 ml oil

1 pack of baking powder

5 eggs

220 g sugar

220 g flour

1 pack of vanilla sugar

1 pinch(s) of salt


For the cream:

1 pack of pudding powder, vanilla

375 g butter, room temperature

7 tbsp sugar

320 ml milk

1 dash of rum or eggnog


200 g hazelnuts, chopped

180 g sugar

2 tablespoons butter

Jam, sour (currant, raspberry, blackberry)


1. First separate the eggs. Then beat the yolks with sugar, vanilla sugar and water until foamy. Beat the egg whites with a pinch of salt until stiff. Mix flour and baking powder. When the yolk mixture is foamy, stir in the oil with a whisk. Fold in the flour and beaten egg whites alternately.

2. Next, spread the dough onto a baking tray and bake in a preheated oven at 170°C for approx. 35 minutes. Allow the base to cool thoroughly and cut it in half to create two large bases. Spread one layer with jam and put it together with the second layer.

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