Frankfurter Kranz

Frankfurter Kranz Recipe - Traditional German Cake with Butter, Sugar, and Almonds

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 12

Introduction

Frankfurter Kranz is a traditional German cake that is popular for special occasions and celebrations. This decadent cake consists of layers of sponge cake filled with buttercream, topped with a crunchy praline topping, and finished with a sweet apricot glaze. It is a labor of love to make, but the end result is well worth the effort.

History

The Frankfurter Kranz cake originated in Frankfurt, Germany, and has been a beloved dessert in German households for generations. The name "Kranz" means wreath in German, and the cake is traditionally shaped like a wreath, with the layers of cake forming a ring. It is often served at weddings, birthdays, and other special occasions.

Ingredients

Cake

1 cup butter (no margarine)
1.5 cups sugar
6 large eggs
1.5 tsp grated lemon rind
8 tbsp rum
4 tsp baking powder
3.5 cups unbleached sifted flour

Butter-cream filling

1 cup sugar
0.75 cup water
6 large egg yolks
1 tbsp rum
1 cup unsalted butter (no margarine)

Praline topping

2 tbsp butter
1 cup sugar
0.5 cup water
1 cup blanched sliced almonds

Apricot glaze

0.5 cup apricot jam

How to prepare

Cake

Cream 1 cup (226 g) of butter and 2 cups (400 g) of sugar until very light and fluffy, about 5 minutes.
Beat in 4 egg yolks, one at a time.
Mix in the grated rind of 1 lemon and 2 tbsp (30 ml) of rum.
Sift together 2 tsp (10 g) of baking powder and 2 cups (250 g) of flour.
Gently mix the sifted dry ingredients into the butter mixture.
Beat 4 egg whites until stiff but not dry.
Gently fold the beaten egg whites into the batter.
Pour the batter into a well-greased 10-inch (25 cm) tube pan.
Bake in a preheated oven at 325°F (163°C) for about 60 minutes or until the cake tests done.
Cool the cake in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.
Slice the cake crosswise into 3 layers.
Pour about 2 tbsp (30 ml) of rum over each layer.

Butter-cream filling

Boil 1 cup (200 g) of sugar and 0.5 cup (120 ml) of water to 238°F (114°C) (soft ball stage).
Beat 4 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 for 5 minutes more, until very thick and doubled in bulk.
Slowly beat in 0.25 cup (60 ml) of rum.
Beat 1 cup (226 g) of butter in a small bowl until soft and light.
Beat the butter into the egg mixture a little at a time.
Continue beating until thick.
Chill the mixture until it can be spread. If the mixture is too soft, beat in additional butter.

Praline topping

While the butter-cream is cooking, spread 2 tbsp (28 g) of butter thickly in a 9 x 13-inch (23 x 33 cm) baking pan for the praline topping.
Then in a 1 qt (946 ml) saucepan, boil 1 cup (200 g) of sugar and 0.5 cup (120 ml) of water to 238°F (114°C) (soft ball stage).
Stir in 1 cup (125 g) of almonds; cook until the mixture reaches 310°F (154°C) or until the syrup caramelizes.
Pour the syrup into the prepared baking pan.
When cool, break up the praline and grind it in a blender for a few seconds.

Apricot glaze

Finally, heat apricot jam and press it through a strainer or sieve to make the apricot glaze.

Cake assembly

Place the bottom layer of the cake on a cake plate and spread with half of the butter cream.
Repeat with the second layer.
Place the third layer on top.
Spread the top and sides of the cake with the apricot glaze.
Press the praline powder onto the glaze.
Any remaining butter cream can be used to decorate the top of the cake.

Variations

You can add a layer of raspberry or strawberry jam between the cake layers for a fruity twist.
Instead of a praline topping, you can use toasted coconut or chopped nuts for a different texture.
For a lighter version, you can use a whipped cream filling instead of buttercream.

Cooking Tips & Tricks

Be sure to cream the butter and sugar until very light and fluffy to ensure a light and airy cake.

- Folding in the beaten egg whites gently will help keep the cake light and fluffy.

- Chilling the buttercream filling before spreading it on the cake will make it easier to work with.

- Grinding the praline topping in a blender will give it a finer texture for sprinkling on top of the cake.

Serving Suggestions

Frankfurter Kranz is best served as a dessert after a special meal. It pairs well with a cup of coffee or tea.

Cooking Techniques

Beating the egg yolks and sugar until very light and fluffy is key to a light and airy cake.

- Folding in the beaten egg whites gently will help keep the cake from becoming dense.

- Boiling the sugar syrup to the soft ball stage is important for the texture of the buttercream filling.

Ingredient Substitutions

You can use butter instead of margarine in the cake and buttercream filling.

- If you don't have rum, you can use vanilla extract or another flavored liqueur.

- Almonds can be substituted with other nuts like hazelnuts or pecans for the praline topping.

Make Ahead Tips

You can bake the cake layers in advance and freeze them until ready to assemble.

- The buttercream filling can be made a day ahead and stored in the refrigerator.

- The praline topping can be made in advance and stored in an airtight container.

Presentation Ideas

Decorate the top of the cake with fresh berries or edible flowers for a beautiful presentation. - Pipe rosettes of buttercream around the edge of the cake for a decorative finish. - Serve the cake on a cake stand for an elegant presentation.

Pairing Recommendations

Frankfurter Kranz pairs well with a glass of champagne or sparkling wine for a special occasion.

- A cup of black tea or coffee complements the rich flavors of the cake.

Storage and Reheating Instructions

Frankfurter Kranz can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, let the cake come to room temperature and then warm in the oven at 300°F (150°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Frankfurter Kranz contains approximately 400 calories.

Carbohydrates

Each serving of Frankfurter Kranz contains approximately 45 grams of carbohydrates.

Fats

Each serving of Frankfurter Kranz contains approximately 30 grams of fats.

Proteins

Each serving of Frankfurter Kranz contains approximately 6 grams of proteins.

Vitamins and minerals

Frankfurter Kranz is not a significant source of essential vitamins and minerals.

Alergens

Frankfurter Kranz contains eggs, dairy, and nuts. It may not be suitable for those with allergies to these ingredients.

Summary

Frankfurter Kranz is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Frankfurter Kranz is a classic German cake that is perfect for special occasions. With its layers of sponge cake, buttercream filling, praline topping, and apricot glaze, it is a show-stopping dessert that will impress your guests. Enjoy a slice of this decadent cake with a cup of coffee or tea for a truly indulgent treat.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a warm summer day and I was visiting my Aunt Gertrude in Frankfurt, Germany. Aunt Gertrude was a master baker and she had graciously offered to teach me how to make one of her famous creations - the Frankfurter Kranz.

As we stood in her cozy kitchen, she pulled out all the ingredients we would need to make the cake. Flour, sugar, eggs, butter, and almonds were all laid out on the counter, ready to be transformed into something magical.

Aunt Gertrude began by creaming the butter and sugar together, a technique she had learned from her own grandmother many years ago. As she mixed in the eggs one by one, she told me stories of her childhood in Frankfurt and how baking had always been a passion of hers.

Next, we added the flour and almonds to the mixture, creating a light and fluffy batter that smelled divine. Aunt Gertrude poured the batter into round cake pans and placed them in the oven to bake.

While the cakes were baking, Aunt Gertrude showed me how to make the buttercream frosting that would be the crowning glory of the Frankfurter Kranz. She whipped butter and powdered sugar together until it was light and fluffy, then added a hint of vanilla for flavor.

Once the cakes had cooled, Aunt Gertrude carefully sliced each one in half, creating four layers of cake. She spread a generous amount of buttercream between each layer, creating a tower of sweetness that made my mouth water.

To finish off the Frankfurter Kranz, Aunt Gertrude coated the entire cake in a layer of toasted almonds, pressing them gently into the buttercream so they would stick. She then piped rosettes of buttercream around the top of the cake, creating a beautiful and elegant design.

As we sat down to enjoy the fruits of our labor, Aunt Gertrude poured us each a cup of strong coffee to accompany the cake. The first bite of the Frankfurter Kranz was pure bliss - the buttery cake, the sweet buttercream, and the crunchy almonds all coming together in perfect harmony.

I knew in that moment that I had learned more than just a recipe from Aunt Gertrude. I had learned a love for baking, a passion for creating something beautiful and delicious to share with those I love.

Years later, when I think back on that day in Aunt Gertrude's kitchen, I can still taste the sweetness of the Frankfurter Kranz and feel the warmth of her love in every bite. It is a memory I will always cherish, and a recipe I will pass down to future generations with pride.