Beat 250g soft butter until light and creamy

Add 150g sugar, 1 pkg vanilla sugar, and 1 tsp vanilla extract to the butter and mix

Add 4 eggs and mix to the mixture

Mix 200g flour, 100g corn starch, 3 tsp baking powder, and a pinch of salt to the rest until combined

Brush a ring form or Gugelhupf with some butter and give the mixture into the mold

Bake in a preheated oven at 165°C/330°F convection for 40-50min

After baking, remove the mold and let it cool down

For the cream, give 375ml milk, 30g corn starch, 1 egg yolk, 45g sugar, 1 pkg vanilla sugar, 1 tsp vanilla extract, and a pinch of salt to a pot and heat that up

Stir it the whole time until it thickens

Fill the pudding into a flat bowl, cover the surface with foil and let it cool down

Mix 250g soft butter until it's light and fluffy

Slowly add the pudding and mix until combined

For the brittle, let 150g sugar and a pinch of salt slowly melt in a pan

Melt 15g butter in the sugar

Add 200g chopped almonds

Cut the cake into three equal layers

Cover the bottom with a layer of jam and add some of the cream

Add the second layer and repeat everything

Cover the cake with the cream but keep a little bit for the decoration

Press the brittle on the side, top and insight of the ring cake

Fill the remaining cream into a piping bag with a star whole and make 12 small dots on top

Top every dot with a (candied) cherry