Mini Frankfurter Crown

Ingredients

• 250 g butter
• 250 g raw cane sugar
• 5 eggs
• 1 tbsp Lemon Juice
• 125 ml milk (3.5% fat)
• 450 g spelt flour (Type 630)
• 50 g starch
• 1 packet baking powder
• 1 tbsp butter (for the tin)
• 250 g softened butter
• 1 pack vanilla pudding powder
• 80 g raw cane sugar
• 500 ml milk (3.5% fat)
• 50 g cherry jam
• 25 g butter
• 40 g raw cane sugar
• 125 g chopped almond kernels
• 20 decorative cherries

Instructions

1. 1.

   Beat butter with sugar until fluffy, gradually add eggs and lemon juice. Mix flour, starch, and baking powder and fold into the batter. Grease small tins, fill with dough, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 35–40 minutes. Let rest in the turned-off oven for 10 minutes, then loosen edges, remove from tins, and cool completely.

2. 2.

   Warm butter to room temperature for the cream. Prepare pudding according to package instructions using the specified 80 g sugar, letting it cool. Whisk butter with a hand mixer until fluffy, then gradually add the cooled pudding while stirring until a smooth cream forms. Slice each cake horizontally twice, spread cherry jam, fill with buttercream, reassemble, and coat the outside with remaining buttercream.

3. 3.

   Heat butter in a saucepan, add almonds and sugar, stir until caramelized to golden yellow at medium heat, then let cool. Sprinkle almond brittle over the cakes and decorate with halved cherries.