Frankfurter Kränzchen Auto translated

Moderate 24 November 2023
Preparation time
25 min
Cooking time
25 min

A Frankfurt wreath - it doesn't always have to be the whole wreath!

35 g Coconut flour
35 g Wheat flour
5 g Baking powder
1 Ei
25 g Erythritol
1.5 tbsp. Pudding cream powder
120 ml Almond milk
100 g Vanilla pudding
100 g Low-fat quark
3 g Cream stiffener
1 g Guar gum
50 g Chopped almonds
0 to taste Cocoa
0 to taste Cinnamon
0 to taste Freeze-dried currants
  • Step 1/4

    Stir the ingredients for the batter together until smooth and bake in a small Bundt cake tin for 25 minutes at 175 degrees.

  • Step 2/4

    Remove the cooled cake from the tin and cut twice (preferably with a cake divider).

  • Step 3/4

    Beat the pudding with the quark, cream stiffener and optional guar gum until very stiff and spread approx. 1/3 of it between the layers of pastry.

  • Step 4/4

    Place the bases on top of each other and "coat" with the remaining cream. Coat with chopped almonds, cocoa and optional salted caramel flavor. Place small dots of cream on the wreath and top with berries.

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