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How To make Frankfurt Crown Cake
1 x
cake:
1 c Butter; no margarine
1 1/2 c Sugar
6 ea Eggs; large *
1 1/2 t Grated lemon rind
8 T Rum
4 t Baking powder
3 1/2 c Flour; unbleached, sifted
1 x ----butter-cream filling
1 c Sugar
3/4 c ;water
6 ea Egg yolks; large
1 T Rum
1 c Butter;no margarine,unsalted
1 x :
praline topping
2 T Butter
1 c Sugar
1/2 c ;water
1 c Almonds; blanched, sliced
1 x :
apricot glaze--------
1/2 c Apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake.
How To make Frankfurt Crown Cake's Videos
F like Frankfurt Crown Cake
The Frankfurt Crown Cake is another true cake classic from Germany. Its ring shape is supposed to remind of the crown of the German emperor. The recipe itself is not even that fancy and the preparation is anything but complicated. All you need is a cake pan with a ring insert or a Gugelhupf pan. And then you can get started.
With this video I also continue my series »The little cake ABC«. In this series I present in alphabetical order the most popular, best known and best cake recipes.
Another special feature is that I will bake only small or half versions. However, I usually time the recipe amount so that by doubling it, you get the amount for a standard pan.
FRANKFURT CROWN CAKE - RECIPE:
Sponge mixture:
------------------------
4 eggs
½ cup (100 g) sugar
¾ cup (100 g) cake flour
Lemon peal
Buttercream:
-------------------
2 cup (450 g) custard
1 cup (250 g) butter
2 tbsp (40 g) sugar
Refinement & Decoration:
------------------------------
1/3 cup (100 g jam) (e.g. raspberry jam)
Juice of 1 lemon
1 cup (100 g) brittle
Raspberries (or other little fruits)
Baking info:
---------------------
Springform pan Ø 7 inch / 18 cm with ring insert (Bottom greased and floured)
Bake: 356° F / 180°C (top & bottom heat) - approx. 30 minutes
Let cool down completely after baking
Tips for preparation:
-----------------------------
For a normal Gugelhupf mold simply double the recipe amount, baking time remains about the same
Beat eggs really nice and foamy (5 minutes)
Custard and butter should have a similar temperature when mixed together
Leave to infuse in the refrigerator for a day before enjoying.
Thanks for watching and recommending!
I hope you like the recipe and the video.
And of course I am very happy if you recommend my channel.
You can find the prepared recipe as a downloadable image on my Facebook page and my Instagram page.
Meine Facebook-Seite: facebook.com/cakeclassics1
Meine Instagram-Seite: instagram.com/cakeclassics
Music from Audionetwork:
Track 1: Bradys Revenge (Chris Egan)
Track 2: Somebody Call 911 (Pete Massiti, John Andrew Barrow)
Frankfurter Kranz Recipe / German Buttercream Recipe / German Cake Recipe
Today I would like to show you how to bake a Frankfurter Kranz.
Frankfurter Kranz is one of the most classic and traditional German cakes ever! It's a sponge cake with jelly and vanilla pudding buttercream, hazlenut brittle and cherries. How do I bake a Frankfurter Kranz in the US? I will show you in this cake video.
MEINE REZEPTE / MY RECIPE
lillyscupcakery.de/rezepte
KONTAKT
hello@lillyscupcakery.de
FRANKFURTER KRANZ
Gugelhupf / Bundt Cake
Zutaten Kuchen
4 Eigelb
4 Eiweiß
Prise Salz
4 EL kaltes Wasser
200g Zucker
80g Stärke
120g Mehl
1 TL Backpulver
Zutaten Creme
1 Päckchen Vanillepudding (nach Anweisung kochen)
1 TL Vanilleextrakt oder 1 Schote
250g Butter, zimmerwarm
rote Marmelade
Haselnuss Krokant oder gehackte Mandeln
Kirschen
Ingredients Cake
4 egg yolks
4 egg whites
Pinch of salt
4 tablespoons cold water
1 cup sugar
½ heaped cup starch
1 cup flour
1 teaspoon baking powder
Ingredients Cream
1 package vanilla pudding (prepare accordingly)
1 tsp vanilla extract or 1 bean
1 cup butter
red jam
hazlenut or almond brittle
cherries
For the pudding you can use Jell-O or Hershey's Instant Vanilla Pudding
Zubereitung Kuchen
1. Eiweiß mit kaltem Wasser und Prise Salz steif schlagen
2. wenn es steif ist, während des Schlagens nach und nach den Zucker hinzufügen, anschließend die Eigelbe nach und nach einrühren
3. die trockenen Zutaten vermischen und in die Masse sieben und nur noch mit einem Schaber unterheben
4. Teig in eine gefettete, bemehlte Gugelhupfform geben und bei 190° für circa 25-30 min backen und vollständig auskühlen lassen
Zubereitung Creme
1. den Pudding nach Packungsanweisung kochen und Vanilleextrakt oder Vanilleschote mitkochen
2. mit Frischhaltefolie abdecken, damit keine Haut beim auskühlen entsteht
3. die Butter für 5 min schaumig schlagen, bis sie weiß wird und nach und nach den kalten Pudding unterheben
4. den ausgekühlten Kuchen in drei Schichten schneiden und auf die unterste großzügig Marmelade verteilen
5. darauf Buttercreme streichen und die nächste Schicht Kuchen darauf und Vorgang wiederholen
6. den gesamten Kuchen von außen mit Buttercreme einstreichen und Haselnusskrokant andrücken
7. kleine Röschen auf den Kochen spritzen und Kirschen zum Verzieren darauf setzen
Instructions Cake
1. beat egg whites with cold water and pinch of salt until stiff
2. while beating slowly add sugar and after that egg yolks
3. combine dry ingredients and sieve into bowl and only fold in
4. pour batter into a greased and floured bundt cake pan and bake at 390°F for about 25-30 min and let cool off completely afterwards
Instructions Cream
1. cook Pudding accordingly and add vanilla extract or bean
2. cover with plastic wrap, so it doesn't form a skin when cooling off
3. beat butter for 5 min until it turns white and fold in cold pudding
4. cut cooled cake into three layers and spread a lot of jam on lowest layer
5. on top goes buttercream, then another cake layer and repeat
6. cover whole cake in buttercream and press brittle on cake
7. frost little roses on top of cake and top off with cherries
Alle Utensilien, die ich benutze findet ihr als Links unter jedem meiner Youtube Videos oder in meinem Story Highlight auf Instagram
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Frankfurter Kranz Cake|| Kranz Cake
For cake.
Butter 150 grm
Suger 170 grm
vanilla suger 1 tabsp
Plain flour 200 grm
Eggs 4
Baking powder 2 tsp
Milk 50-80ml
For Cherry Sauce..
Cherry 200 ml with juice
suger 3-4 tabsp
Corn Flour 3-4tabsp
*cook it untill thicks*
Almond 200 grm
Suger 2 tabsp
Butter 2 tabsp
*cook on low flame untill light brown*
Whipping cream 300-400 ml.
Bake::165°c
Time:: 30-35 minute
#kranz
#frankfurterkranzecake
Inside A German Kitchen (Frankfurter Kranz)
I was in Germany visiting my grandparents and I made a typical German cake that many people are aware of over there. I am quite the picky eater when it comes to cakes but this one is so delicious I can't even describe it.
Music: “Joakim Karud - Classic (Vlog No Copyright Music).” YouTube, YouTube, 3 Jan. 2017, youtube.com/watch?v=COWVJbyEaW4&list=LLIhH05dvlR9v-ob6DJ72eDA&t=0s&index=5.
Frankfurt Crown Cake Fit For Royalty
Frankfurt Crown Cake
Bookmark Recipe:
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Frankfurt Crown Cake, also known as Frankfurter Kranz, is a classic German recipe. Resembling a crown and adorned with golden brittle and berry jewels, this cake is the perfect way to celebrate your birthday queen or king!
You'll Need:
For the cake batter:
- 1 3⁄4 sticks soft butter
- 2⁄3 cup sugar
- 2 1⁄2 cups flour
- 1 1/8 cups cornstarch
- 3 tsp baking powder
- 1 pinch salt
- 1⁄2 cup cold milk
For the brittle:
- 2 tbsp butter
- 3⁄4 cup sugar
- 2 cups chopped almonds
For the filling:
- 31⁄2 sticks soft butter
- 1 lb vanilla custard
- 11⁄4 cups berry jam
For the decoration:
- whipped cream
- berries
Here's How:
1. For the cake, add the butter and sugar to a bowl and beat until frothy.
2. Add the flour, cornstarch, salt, baking powder, and milk and mix the ingredients to form a smooth batter.
3. Grease a Bundt cake pan and pour the batter inside. Preheat the oven to 340 °F and bake for 40 minutes.
4. In the meantime, get started on the brittle by melting the 2 tbsp of butter in a pan, and then adding the sugar. Heat until the sugar begins to caramelize, then add the chopped almonds. Stir until the almonds are completely covered in sugar and are golden brown.
5. For the filling, beat the soft butter in a large bowl and then add the custard. Beat thoroughly.
6. As soon as the cake has cooled, remove it from the pan and cut it crosswise into three equal-sized layers.
7. Transfer the custard mixture to a large piping bag and make three rings on top of the bottom cake layer. Fill another piping bag with the jam, and add a fruity ring between the creamy ones. Place the second layer of cake on top, and repeat the process. Cover with the top layer of cake.
8. Once the cake is all put together, evenly spread the remaining custard mixture over the entire surface.
9. Cover the surface with brittle, and garnish with dollops of whipped cream and berries.
Frankfurter Kranz a German Crown Cake (a Vanilla Cake with Pastry Cream, Marmalade & Krokant)
A beautiful & elegant cake from Frankfurt, Germany, the Frankfurter Kranz or Frankfurter Crown is a delicious, simple & elegant vanilla cake layered with fresh pastry cream, strawberry-rhubarb marmalade and covered with homemade hazelnut krokants