Frankfurt crown cake (Frankfurter Kranz)

1. For the sponge, beat the soft butter with the sugar until fluffy, add the eggs one at a time, then the lemon zest; finally sift in the flour, starch and baking powder.

2. Spread the batter in a buttered and floured ring mould (a Bundt tin works too) and bake in an oven preheated to 175 °C for 40-45 minutes; let cool and slice horizontally into three layers.

3. For the buttercream, mix some of the milk with the starch; bring the rest to the boil with the granulated sugar and scraped vanilla, thicken it and let cool to room temperature, covered with cling film.

4. Beat the separately set aside room-temperature butter (about 250 g for the buttercream) with the icing sugar until pale and add the pudding a spoonful at a time - it must be the same temperature.

5. For the brittle, melt the brown sugar in a dry pan, stir in the roughly chopped hazelnuts, tip onto baking paper and crush finely once cool.

6. Spread the bottom layer with redcurrant jam and buttercream, add the next layer and repeat; cover the whole crown with buttercream, sprinkle with the brittle, decorate with cream rosettes and cherries and chill for 2 hours.

Tip: The buttercream only turns out smooth if the butter and pudding are the same temperature - if it curdles, keep beating it over a bowl of warm water.