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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
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.
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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.
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Music from Audionetwork:
Track 1: Bradys Revenge (Chris Egan)
Track 2: Somebody Call 911 (Pete Massiti, John Andrew Barrow)
Frankfurter Kranz | Buttercream Cake | wa's Kitchen
There is a shop in Japan called Juchheim where I used to buy this cake that I love. Granted, it is a bit on the heavy side. Well, don't you think one may still indulge a treat like this one from time to time? :-)
Check my recipes on the website :
Ingredients :
For the cake
- 2 eggs
- 60g white sugar
- 35g plain flour or cake flour (T45) - sifted
- 20g ukiko/wheat starch - If you don't have any just add 20g plain flour instead
- 1g baking powder
- 15g unsalted butter
- 10g milk
For the syrup
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp vanilla extract - (optional)
For the butter cream
- 10g meringue powder
- 70g water
- 1 tbsp white sugar
- a dash of salt (optional)
- 90g white sugar
- 35g water
- 160g butter - soften
- 1/2 tsp vanilla extract - (optional)
For the almond praline topping
- 25g almond - chopped
- 25g sugar
- 1 tbsp water
For the almond sugar
- 20g almond powder
- 20g confectioners sugar
#フランクフルタークランツ#ユーハイム#Juchheimcake
5 Best German Desserts in Frankfurt
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Frankfurter Kranz a la Czaja, Katrin backt
Ein traditionelles Rezept und doch gibt es unterschiedliche Arten dieses zu zubereiten.
Fakt ist, dieser Frankfurter Kranz ist super lecker und ich bin nach 2 Stücken fast geplatzt. Eine tolles Rezept von @marioczaja
Dieses und viele weitere Rezepte findest Du auf meinem Kanal oder meinem Blog unter katrin-backt.de
Viel Spaß beim Ansehen.
Premium Frankfurt Ring Cake
Premium Frankfurt Ring Cake
A perfect piece of patisserie! Smooth buttercream and a fruity raspberry and redcurrant preparation are spread between layers of light Viennese cake. The cake is encased in crunchy hazelnut croquant with a cream-containing vegetable fat, decorated with buttercream peaks and decoration cherries.
Frankfurter Kranz | Frankfurt, Germany
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