|3 tbsp||vanilla pudding powder|
|500 ml||whole milk|
|340 g||unsalted butter|
|1 tsp||vanilla extract|
|2 tbsp||water (hot)|
|1 tsp||baking powder|
|150 g||red currant jam|
Preheat the oven to 180ºC/350ºF. Mix vanilla pudding powder with some milk and whisk to combine. In a saucepan over medium heat, combine some butter, sugar, and remaining milk and heat over medium heat until simmering. Add pudding-milk mixture to the saucepan and whisk constantly for approx. 3 min. Pour mixture into a bowl, cover with plastic wrap, and let cool to room temperature.
Zest lemon. Add eggs to a stand mixer with sugar, vanilla extract, lemon zest, salt, and hot water. Beat at high speed for approx. 10 min. or until frothy. Mix flour with starch and baking powder, sift together, and gradually add to the stand mixer. Add the melted butter and mix until fully incorporated. Grease and flour a tube pan and add the batter. Bake at 180ºC/350ºF for approx. 40 – 45 min.
To make the croquant, finely chop the hazelnuts. Add sugar to a pan and let caramelize. Add butter and chopped hazelnuts and stir to combine. Transfer to a baking sheet lined with parchment paper, let cool and reserve for later.
To make the buttercream frosting, add remaining butter to a stand mixer and beat for approx. 5 min. or until very light in color. Add the cooled vanilla pudding to the butter by the spoonful. Mix for approx. 5 min. or until the buttercream is smooth. Transfer buttercream to a piping bag with star tip.
Chop hazelnut croquant to make very fine pieces. Cut cooled cake horizontally into three layers. Spread half of the currant jelly on bottom cake ring, spread buttercream on top, and put on the second layer of cake ring. Spread the remaining currant jelly, more buttercream, and cover with the top layer of cake ring. Frost the cake top and sides with buttercream and sprinkle croquant all over the cake. Pipe buttercream flowers on top and add one cherry to each buttercream flower. Let cool for at least 60 min. before serving. Enjoy!