German Crown Cake (Frankfurter Kranz)
This German Frankfurter kranz or Frankfurter crown cake recipe is a great buttercream cake for beginners because the croquant hides any missteps.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- For the Sponge Cake:
- 2large eggs (separated)
- 1tablespoon water (cold)
- ½cup/100 grams sugar
- 1teaspoon vanilla extract (or a few drops of rum or butter flavoring)
- ½cup/60 grams all-purpose flour
- 1//3 cup/40 grams cornstarch (or potato starch)
- ½teaspoon baking powder
- For the Croquant:
- ¾cup nuts (chopped hazelnuts, almonds, peanuts, or other nuts)
- 2tablespoons/30 grams butter
- ⅔cup/120 grams sugar
- For the Frosting:
- 1(3-ounce) package vanilla pudding (prepared with 1 1/2 cups milk only and cooled)
- 1 ½cups milk
- 10tablespoons/140 grams butter (room-temperature)
- 2tablespoons/30 grams sugar
- ¼teaspoon vanilla (or rum extract)
- Garnish: 1/2 cup tart red jelly
- Optional: 3 to 4 cherries (candied)