Frankfurter Kranz

Butter-creme cake Frankfurt style

Frankfurt Crown Cake was created by an unknown master baker in 1735. It symbolises a crown, with golden brittle placed around the outside and jewel-like cherries as decoration. Frankfurt was seen as the "crown city" of the German Empire for many years.

How to prepare this delicious, traditional Frankfurt cake:

Batter

  • 250 g butter
  • 250 g sugar
  • 1 sachet vanilla sugar
  • 6 eggs
  • 250 g flour
  • 4 TL baking powder

Butter creme

  • 375 g soft butter
  • 1000 g vanilla pudding
  • 25 g coconut fat

Brittle

  • 2 tea spoons butter
  • 100 g sugar
  • 200 g chopped almonds

Decorationieren

  • app. 350 g red current gelée
  • app. 10 glacé cherries

 

Preparation

Preheat the oven to 180° C or the convection oven to 160° C.

For the batter mix eggs and sugar until foamy (the mixture becomes a little lighter and the sugar should dissolve). Stir in the very soft butter. Add flour and baking powder.
Grease the baking pan and dust with flour and fill in the dough. Bake for about 50 minutes.

For the buttercream, boil the milk with the vanilla pudding powder and some sugar. Let it cool down to room temperature (there should be no “skin” on the pudding, cover with cling film).
Mix the butter with the coconut fat until smooth, then stir in the cooled pudding slowly.

For the brittle, roast the chopped almonds in a pan until they have a nice brown colour. Add butter and sugar and caramelize. Let the roasted almonds cool on baking paper (make sure it is spread well).

Take the baked dough and let it cool down. Then cut through the cooled base twice horizontally. Pour the buttercream into an icing bag and fill up the outline of the bottom dough. Fill the jam in the middle of the bottom dough and place the second layer of the dough on top, repeat the procedure and put on the top layer.

Decorate the entire cake with buttercream. Spread brittle all over and decorate with some butter creme tuffs and cherries on top.