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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
Frankfort cake
on this episode, I'll be backing a german cake called (Frankfort cake)
with a dear friend of mine from Germany called Mark, hope you like it.
5 traditional German cakes to eat in Germany / Cake Food Tour in Frankfurt Germany
♥ Book Frankfurt Food Tour ♥
German cakes and baked goods are amazing. When you plan on going to Germany and you have a sweet tooth, you need to consider trying those tasty cake specialities!
Places mentioned in a video:
1. Bee Sting Cake - Schaan, Schweizer Str. 47, 60594 Frankfurt am Main
2. Apple Crumb Cake - Südbahnhof Market - Andre's Backhaus, right next to the Train Station
3. Frankfurt Crown Cake & 4. Black Forest Cake - Hucks Lieblingsplatz, Schweizer Str. 30, 60594 Frankfurt am Main
5. Marmorkuchen - ConditCouture, Fahrtor 1, 60311 Frankfurt am Main
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Thank you for watching this 5 traditional German cakes to eat in Frankfurt Germany!
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
Frankfurter Kranz /Frankfurt Crowne Cake/ German Traditional Cake
Frankfurter Crown Cake/German Traditional Cake
Ingredients:
For cake
3 Egg whites +3 egg yolks
150g Cornflour
150g Sugar +1 tablespoon sugar
1 packet vanilla sugar
1 packet +1 teaspoon baking powder
For whipping cream:
600g double cream
5 packet vanilla sugar (or 40gm normal sugar with 1 teaspoon vanilla essence.)
For decoration:
200g Chopped Almonds (Rosted with 1 teaspoon butter and suger)
8-10 Cherry
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In Deutsch:
Frankfurter Kranz
Zutaten:
Für Kuchen:
3 Eiweiß +3 Eigelb
150 g Maismehl
150 g Zucker +1 Esslöffel Zucker
1 Päckchen Vanillezucker
1 Päckchen +1 Teelöffel Backpulver
Für Cream:
600g Schlagsahne
5 Päckchen Vanillezucker (oder 40 g normaler Zucker mit 1 Teelöffel Vanille Extrakt)
Zur Dekoration:
200 g gehackte Mandeln (mit 1 Teelöffel Butter und Zucker geröstet)
8-10 Kirsche
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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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Crown ROAST of FRANKFURTERS Retro Recipe Weight Watchers c. 1969
The Crown Roast of Frankfurters by Weight Watchers c.1969 not only wowed with presentation, but it was supposed to keep your waistline svelte too. ???? Let's build this abomination -- then we'll see how it tastes. ???? New videos every Thursday and Saturday!
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1 lb. frankfurters
2 C. shredded cabbage
2 T. cider vinegar
1 t. poppy seeds
1/2 C. boiling water
parsley and red pepper for garnish
Southern Flavors 2 and Boss Agogo courtesy of epidemicsound.com, and royalty-free Sprightly from iMovie. If you're reading this, you know what's what. Comment: Mmm...franks and slaw.