Frankfurt ring cake (Germany)

Preparation
For the mixture
• Mix the butter, sugar and grated lemon rind in a bowl until fluffy
• Gradually add the eggs
• Mix the flour and cornflour in a bowl and stir into the butter and sugar mixture
• Grease a cake ring, sprinkle with flour and pour in the mixture
• Bake at 180 °C for approx. 40 minutes
• Turn out the cake ring and leave contents to cool For the cream
• Mix the desert powder and 100 g sugar in a bowl, add a little cold milk and stir
• Heat up the milk, remove from stove and gradually stir in the vanilla desert mix using a whisk
• Briefly reheat then leave to cool in a pan of cold water
• Stir 250 g butter until fluffy and stir in the cream
• Cut the cooled ring cake through the middle horizontally
• Sprinkle the cut surfaces with rum and spread on equal amounts of cream
• Put the two halves back together
• Spread the rest of the cream around the ring cake and sprinkle with pralines
• Use an icing bag to