Frankfurter Kranz

Step 1: Heat the oven to 350°F (300°F fan). Butter a 26 cm ring (savarin) tin and dust it with flour. Beat the 7 oz soft butter, 7 oz sugar and 1 tsp vanilla extract for 5 minutes until pale and fluffy, then beat in the 4 eggs one at a time.

Step 2: Sift in the 7 oz plain flour, 3 ½ oz cornflour and 3 tsp baking powder, add the 1 tsp lemon zest and fold until smooth. Spoon into the tin and level. Bake for 40–45 minutes, until a skewer comes out clean. Cool 10 minutes, turn out and cool completely, ideally overnight.

Step 3: For the custard, whisk a little of the 2 cups whole milk with the 1 ⅝ oz cornflour. Bring the rest of the milk to the boil with the 3 ½ oz sugar, whisk in the cornflour mix and bubble for 1 minute until thick. Stir in the 2 tsp vanilla extract, cover the surface with cling film and cool to room temperature.

Step 4: For the brittle, melt the ⅔ oz butter and 3 ½ oz sugar in a frying pan over a medium heat until light amber. Stir in the 5 ½ oz chopped almonds or hazelnuts and toss for 2 minutes until golden. Tip onto baking paper, cool and break into fine crumbs.

Step 5: Beat the 9 oz soft butter for 5 minutes until white and fluffy, then beat in the cool custard a spoonful at a time. If it looks grainy, keep beating for another minute; it comes together when both are the same temperature.

Step 6: Cut the cake into three rings. Spread the base with half the 5 ½ oz redcurrant jam and a layer of buttercream, top with the middle ring, then the rest of the jam and more buttercream, then the top ring.

Step 7: Coat the whole cake thinly in buttercream, keeping 4 tablespoons for decoration. Press the brittle all over. Pipe 12 rosettes on top and set a 12 glacé cherries half on each. Chill for at least 2 hours before cutting.