Frankfurt Ice Wreath

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 16.0 (servings)

Preparation time:


Sponge cake:

Parfait mass:



1. for the brittle, place the sugar in a heavy saucepan or possibly a frying pan and melt over medium heat to a golden brown caramel, stirring only when it begins to melt in one place. Add almond slivers and caramelize briefly, stirring until completely coated. Transfer the quantity to a thinly oiled sheet of parchment paper form. Thinly coat a 2nd sheet of parchment paper with oil. Place on top with the oiled side down. Roll the brittle flat on the spot with a rolling pin. Cool.

Then finely grind half of the brittle in a blitz chopper.

For the sponge cake, grease a 3-liter cake pan and sprinkle with semolina. Beat the egg yolks, sugar, eggs and 1 pinch of salt in a food processor or with the whisks of a mixer for 10 minutes until very creamy, sift in the flour, cornstarch and baking powder. Add ground brittle and gently fold everything together.

Fill the pan with the mixture (it is only about one third full) and bake in a heated oven at 190 °C on the 2nd rack from the bottom for 25 minutes (gas 2-3, convection oven 170 °C). Rest in the pan for 5 minutes, turn out of the pan and cool completely on a wire rack.

When the cake has cooled, divide the sponge horizontally 3 times with a sharp serrated knife to make 4 rings thick on the spot. Stir through the juice of one lemon and raspberry brandy and spread the bottoms there.

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