Vanilla and almond praline Frankfurter Kranz

Mix the pudding powder with 80 g sugar and blend with 90 ml cold milk. Bring 710 ml milk to the boil. Off the heat, whisk in the mixture. Return to the heat and simmer for at least 1 minute, stirring. Pour into a bowl, cover the surface directly with cling film and cool to room temperature.

Grease a 26 cm ring tin with 5 g butter and dust with 10 g flour. Heat the conventional oven to 180 °C. Let the butter soften, then beat 250 g butter with 200 g sugar, vanilla sugar and salt. Crack in the eggs gradually, beating for about 30 seconds after each. Add 250 g flour mixed with baking powder. Spread in the tin and bake for about 40 minutes. Wait 10 minutes before turning out onto a wire rack, then cool completely.

Chop the almonds. Heat 15 g butter with 75 g sugar and the almonds in a frying pan over medium heat. Stir until lightly caramelised. Spread on baking paper, let cool and break into small pieces.

Make sure the pudding and 500 g butter are both at room temperature. Beat the butter, then add the pudding a spoonful at a time. Reserve a little cream for decoration. Slice the cold cake ring horizontally into four layers. Pipe rings of cream onto each inner layer and fill the gaps with jam. Stack the layers and coat the outside with the remaining cream. Chill for at least 3 hours.

Press the almond praline gently over the cake ring to coat it. Pipe rosettes of the reserved cream on top. Sort, gently wash and dry the raspberries, then place on the rosettes.