Christmas Frankfurter Kranz

Preheat the oven to 175 °C (conventional) and thoroughly grease a bundt pan, then dust it with breadcrumbs.

Beat the eggs with the sugar and margarine until creamy, pale and airy.

Mix the flour with the baking powder, sift it onto the egg mixture and briefly fold in until no dry flour remains.

Pour the batter into the prepared bundt pan and smooth the surface.

Bake in the preheated oven for about 45 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then turn it out and cool completely.

For the buttercream, cook the milk, sugar and chocolate pudding powder into a very firm pudding.

Place the pudding in a bowl and cover it directly on the surface with cling film, then let it cool completely.

Bring the margarine and the cooled pudding to the same temperature.

Cream the margarine and gradually add the cold chocolate pudding by spoonfuls, mixing until a smooth buttercream forms; finally stir in the cinnamon.

Slice the cooled ring horizontally once or twice and set the layers aside.

Spread each layer with wild lingonberries and chocolate buttercream, assemble the ring and coat the outside all around with cream.

Put the remaining cream into a piping bag and pipe about 16 dollops around; decorate as desired with cinnamon stars and/or chocolate shavings.