Man, who are absolutely dangerous looking Frankfurter wreath cuts

3. Now cook a firm pudding for the buttercream, 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.

4. Now 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. Then 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.