Frankfurter Kranz in Styrian

For the Frankfurter Kranz in Styrian, first beat egg whites with sugar and salt until creamy. Beat butter, liquid chocolate, powdered sugar and yolks until fluffy. Mix with the egg white mixture and finally fold in the flour. Pour into a buttered, floured wreath cake pan and bake at about 165 °C for about 50 minutes. Let cool completely.

For the pumpkin seed butter cream, heat the apple juice, 150 g milk, pinch of salt and sugar in a saucepan. Mix the remaining milk with starch and yolks. Cook a pudding from these ingredients. Cool in a mixing bowl (possibly in a bain-marie), stirring constantly to keep the pudding smooth and prevent a skin from forming.

Whip the butter, slowly pour in the pumpkin seed oil and gradually incorporate the cold pudding.

Assembling the wreath cakeCut the cake twice. If you want your cake to be extra moist, you can prepare a soaking liquid using equal parts of lute sugar and Inländerrum, orange liqueur or similar and lightly drizzle it over the sponge slices.

Spread the butter cream on the bottom layer of sponge cake, place the next layer of base on top and spread cream again. Press on the lid and spread with the remaining cream. Bread with roasted, possibly even caramelized pumpkin seeds. Spread rosettes with the cream and garnish with pumpkin seeds.

So that everything can attract and become firm, the

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