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How To make Franfurter Kranz (Frankfurt Crown Cake)
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
----------------------------BUTTER-CREAM FILLING 1 c Sugar
3/4 c ;Water
6 ea Egg Yolks; Large
1 T Rum
1 c Butter;NO Margarine,Unsalted
:
PRALINE TOPPING 2 T Butter
1 c Sugar
1/2 c ;Water
1 c Almonds; Blanched, Sliced
:
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 Franfurter Kranz (Frankfurt Crown Cake)'s Videos
???? 레몬과 딸기가 만났어요. ???? /독일 Frankfurter Kranz / Lemon pound cake / Strawberry Butter Cream Cake / 노-색소
안녕하세요.
분베이크 입니다.
오늘은 상큼함에 상큼함을 더한 케이크입니다.
예전에 독일에 갔을 때 프랑크푸르터 크란츠를 맛있게 먹었던 기억이 납니다.
지금은 여행가기 힘들죠...
그래서 그냥 케이크를 만들기로 결정했어요.
그러나 원래 오리지널 레시피는 아니에요 ...
분 베이크 스타일의 과일 프랑크푸르터 크란츠.
케이크는 레몬 파운드 케이크로 만들었어요.
이번에는 거품형 파운드가 아니지만 이것도 아주 촉촉해요.
머랭과 **을 섞어서 만들었는데요.
정말 맛있어요.
이 케이크를 맛보신다면 아마 다른 레몬 파운드는 못 드실 거에요.
(실리콘 몰드가 없다면 구겔 호프 팬에 구워도 됩니다.
다만, 버터를 바른 후에 밀가루까지 뿌리셔야 됩니다.)
딸기 버터크림은 스위스 머랭으로 만들었는데요.
레몬 파운드를 만들고 남은 달걀 흰자로 만들었어요.
(달걀을 남김없이 사용하는 레시피를 좋아해요.)
가벼우면서도 쫀득한 식감이 아주 잘 후륭했어요.
또 식용 색소 없이도 이렇게 아름다운 컬러를 만들어 낼 수 있다니~~
기분이 아주 좋아요.
함께 만든 아몬드 크런치는 그냥 먹어도 너무 맛있어서 아마 넉넉히 만드셔야 될 거에요.
자꾸 먹게 되는 중독적인 맛이거든요~
맛있는 레몬 케이크~!
색소 없이 만드는 딸기 버터크림~!
바삭한 크런치~!
아름다운 프랑크푸르터 크란츠~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
*“Frankfurter Kranz ?
프랑크푸르트(Frankfurt)에서 유래한 케이크로 가운데가 비어 있는 링 모양이에요.
보통 밀가루, 버터, 설탕, 베이킹 파우더, 계란으로 반죽을 만들고. 버터크림과와 잼을 섞은 크림을 케이크 사이사이에 바르고 케이크 위에도 올리는 형태로 되어 있어요.
겉면을 아몬드, 호두를 잘게 다져서 뿌려줍니다.
또 체리로 장식을 많이 하는데요.
그 모습이 마치 왕관에 박힌 보석과 같이 보입니다.
#ASMR #lemonpoundcake #StrawberryButterCreamCake
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
♥ 케이크 완성 사이즈
[사이즈 : 19cm(바깥지름)*4cm(안쪽 지름)*5.5cm(H)]
♥ 레몬 파운드 케이크
[몰드 사이즈 : 18cm(바깥지름)*6cm(안쪽 지름)*5cm(H)]
설탕 95g ( 1/2 컵)
레몬 제스트 2 (8~10g)
무염 버터 115g ( 1/2 컵+2 tsp )
크림치즈 50g (1/4컵)
아몬드 파우더 40g (4Tbsp)
노른자 5 (90g)
달걀 흰자 2 (70g)
설탕 45g (3Tbsp+ 1/2Tbsp)
박력분 100g ( 2/3 컵 )
베이킹 파우더 5g (1tsp+1/4tsp)
레몬즙 25g (1Tbsp+2tsp)
● 딸기 버터크림 프로스팅
(스위스 머랭법)
달걀 흰자 3 ( 105g)
설탕 142g ( 2/3 컵 + 2tsp )
소금 한 꼬집
무염 버터 220g ( 1 컵 )
레몬 리큐르 5ml (1tsp)
딸기 파우더 32g (1/4컵 + 1Tbsp)
● 카라멜 아몬드 크런치 ( Croquant)
아몬드 다진 것 50g
설탕 30g (2Tbsp)
물 10g (2tsp)
♥ 레몬 시럽
물 25g ( 1 Tbsp + 21 tsp )
설탕 15g ( 1 Tbsp + 1/2 tsp )
레몬즙 7.5ml( 1/2 Tbsp )
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다..
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : Winter Romance -
● 분 베이크 인스타그램 바로가기
Frankfurt Wreath - Recipe Videos
Frankfurt Wreath
You can find the complete recipe here:
Recetas Típicas Europeas ▪ Receta Alemana ▪ Frankfurter Kranz ▪ Corona de Frankfurt
Receta típica de EUROPA - Receta Alemana - La famosa tarta Corona de Frankfurt, que es uno de los postres mas emblemáticos y tradicionales de Alemania.
0:00 Bizcocho - Pastel Alemán
3:20 Mermelada casera de Frambuesas
3:47 Crema de yemas- Crema Francesa
6:25 Crocante de Almendras
7:03 Como montar la tarta Corona de Frankfurt- Frankfurter Kranz
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Ingredientes:
Bizcocho
185 g mantequilla
225 g de azúcar
½ cucharadita de sal
ralladura de 1 limón
6 huevos
2 cucharitas de esencia de ron
225 g de harina
2 cucharadas de maicena
1 cucharadita de polvo de hornear
1 cucharita de mantequilla para el molde
HORNO a 170- 180 GRADOS por 45 minutos
Mermelada de frambuesas
150g frambuesas congeladas o frescas
1/4 vaso agua
2 cucharadas azúcar
Crema de Yemas - Crema Francesa
250g de azúcar
100ml de agua
8 yemas de huevo
2 cucharitas de esencia de ron o vainilla
330g de mantequilla blandita
Crocante de almendras
1 cucharita de mantequilla
3 cucharadas de azúcar
200g de almendras en trozos
#frankfurtercranz #pastelaleman #cremafrancesa
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Listas de reproducción con mis mejores recetas:
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????Bizcochos:
????Recetas Completas:
????Recetas Fáciles SIN Horno:
Frankfurter Kranz
Frankfurter Kranz or crown cake in English is a German cake filled with Jam and covered in buttercream.
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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
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