Mix cranberries and almond liqueur, let it stand for at least 1 hour. Bring 250 g butter to the boil in a small saucepan until slightly brown. Pour butter through a strainer or coffee filter into a bowl and chill.
Mix the pudding powder, 75 g sugar and 75 ml milk until smooth. Bring 425 ml milk to the boil, remove from the stove. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly on the surface with foil and let it cool down at room temperature.
Cream 175 g butter, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir alternately with 75 ml milk into the fat egg mass.
Stir in cranberries and almond liqueur. Pour the dough into a greased ring form (26 cm Ø; 2 litres capacity), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) bake for about 40 minutes. Take out and let cool in the form for about 10 minutes. Turn out onto a cake rack and let it cool down.
Caramelise 75 g sugar in a pan. Stir in 2 tablespoons of butter. Add almonds and mix with the caramel. Roast the almonds for about 2 minutes while stirring. Put them on a baking tray lined with baking paper, spread and let them cool down.
Whip the browned butter, 50 g sugar and cinnamon with the whisk of the hand mixer until creamy white. Stir the pudding into the butter by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 x horizontally.
Spread the jelly evenly over the lower and middle base. Spread about 1/4 of the cream on each. Layer the cake bases on top of each other again. Spread the rest of the cream all around and chill for at least 2 hours.
Sprinkle the outside and inside of the wreath with brittle.