Frankfurter quantity (sponge cake): Melt the butter in a saucepan and let it boil once, then pull it from the kitchen stove. Beat the vanilla sugar, sugar, eggs, a little salt and lemon zest briefly in a water bath until warm. Next, remove the baking bowl from the water bath and continue beating until cooled, 6 to 8 minutes. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter. Pour the mixture into a 26-cup cake springform pan or possibly into a 26-cup ring placed on a baking sheet lined with parchment paper. Bake in the oven heated to 180 °C (convection oven) for 2 minutes, then turn down to 165 °C and continue baking for about 10 minutes. Cool well and cut into three slices.
Shortcrust pastry: Quickly knead all the ingredients for the shortcrust pastry except the cornstarch and flour until smooth. Add flour and cornstarch. Rest the dough in the refrigerator for 10 min. Now roll out, cut out a ring of 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake in a hot oven at 180 °C for 10 min.
Filling: Soak the gelatine in cold water for 10 min. Remove the skin from the tamarillos, set aside 3 nice tamarillos for the garnish.
Cut off the remaining tamarillos and mash them with orange juice, lime juice and red wine. Strain through a sieve. The tamarillo stock
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