Cut the cooled cake horizontally into two layers. Spread the bottom layer with raspberry jam and place on top
the top layer.
For the buttercream, mix the soft butter, powdered sugar and vanilla sugar until creamy. Spread the cream on the top of the cake.
Distribute the toasted hazelnuts and the brittle evenly over the buttercream.
Cut the cake into slices and serve.
Enjoy your homemade Frankfurt wreath cuts!