Frankfurter Kranz
Tags:
alcohol-free
vegetarian
Description
A Frankfurter Kranz always looks so delicious! Those gorgeous layers, that buttercream, the crispy brittle... It melts the heart of any cake fan just looking at it. You love this heavenly creation, but haven't dared to bake it yourself yet? Don't worry, it's not that hard! It's actually a Gugelhupf, just a little different. And you can find out how to make it in our recipe.
Zutaten für
For the dough
5
eggs
150
g
sugar
75
g
butter
100
g
wheat flour
40
g
starch
1
Pinch(es)
salt
200
g
redcurrant jelly
150
ml
milk
For the cream
1
Pack(s)
vanilla custard powder
500
ml
milk
50
g
sugar
250
g
butter
As decoration
12
cherries
100
g
brittle
Preparation
Prepare the dough
1
Preheat the oven to 160°C top/bottom heat.
2
Whisk the eggs, sugar and salt over a bain-marie until foamy. Then chill for 5 minutes.
3
Heat the butter until creamy and fold into the egg mixture alternately with the already sifted flour and starch mixture.
4
Pour the batter into the tin and bake for 40 minutes.
5
After baking, leave the dough to cool in the tin for 15 minutes, then on a rack. Then slice twice horizontally, spread both cake layers with redcurrant jelly and put together again.
Prepare the cream
1
Cook the pudding according to the instructions and leave to cool.
2
Whip the butter until fluffy and add the cooled pudding (room temperature) by the spoonful.
Decorate the cake
Spread the Frankfurter Kranz with buttercream, sprinkle with brittle and decorate with the cherries. Then chill for approx. 120 minutes until everything is well chilled.
Zutaten für
For the dough
5
eggs
150
g
sugar
75
g
butter
100
g
wheat flour
40
g
starch
1
Pinch(es)
salt
200
g
redcurrant jelly
150
ml
milk
For the cream
1
Pack(s)
vanilla custard powder
500
ml
milk
50
g
sugar
250
g
butter
As decoration
12
cherries
100
g
brittle
