Best 3 Frankfurter Kranz Buttercream Filled Cake Recipes
Indulge in the delightful Frankfurter Kranz, a stunning German buttercream-filled cake that captivates the senses with its intricate appearance and irresistible taste. This culinary masterpiece comprises layers of fluffy sponge cake, each lovingly coated with velvety buttercream and adorned with toasted almond flakes. The crowning glory is a vibrant red currant jelly filling that adds a burst of tangy sweetness to every bite. With its captivating presentation and exquisite flavors, Frankfurter Kranz is a centerpiece dessert perfect for special occasions, afternoon tea parties, or simply as a delightful treat to savor.
This comprehensive recipe article guides you through the process of crafting this delectable cake, offering a step-by-step guide to achieve perfect results. Detailed instructions, helpful tips, and stunning visuals ensure that even novice bakers can confidently embark on this culinary adventure. But that's not all; the article also features a collection of additional recipes to satisfy every sweet craving. From classic buttercream to luscious red currant jelly, you'll find all the essential components to assemble this magnificent cake.
Explore the secrets of creating the perfect sponge cake, learning how to achieve a light and airy texture with just the right amount of sweetness. Discover the art of making velvety buttercream, mastering the techniques for a smooth and creamy consistency that complements the cake perfectly. And unveil the vibrant flavors of red currant jelly, a delightful combination of tartness and sweetness that adds a pop of color and flavor to the cake.
FRANKFURTER KRANZ (BUTTERCREAM FILLED CAKE)
This recipe is posted by request-please read through recipe as there are some options in flavorings.
Provided by Diana Adcock
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cream butter with sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in grated lemon rind.
- Sift flour again with cornstarch and baking powder.
- Gradually stir in butter-egg mixture until thoroughly blended.
- Butter and flour a cake ring mold and tap out excess flour.
- Pour batter into pan.
- Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
- Cool in pan on a rack.
- Praline topping or Krokant----------------.
- Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
- Stir in nuts and pour onto a greased or buttered flat serving plate.
- When cold and hard, crack praline topping into small pieces.
- Butter Cream Filling---------------.
- Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
- Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
- VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
- If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
- Beat until mixture cools and is smooth.
- Cool completely.
- Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
- Cut cake into 3 layers.
- Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
- Stack layers and spread rest of filling on top and all sides.
- Sprinkle praline topping or Korant on top and sides of cake.
- Chill at least 24 hours before serving.
FRANKFURTER KRANZ (CAKE)
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Germany.
Provided by CJAY8248
Categories Dessert
Time 45m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- For cake, cream butter, add sugar. Beat in eggs. Add rum extract. Sift dry ingredients together and add. Bake in tube pan at 300* for 30-35 minutes. Cook pudding with sugar and milk, covering surface while cooling so skin won't form. Beat pudding with butter, first cooling pudding slightly (not cold). Split cake into layers (4). Refrigerate pudding mixture until firm. Fill and frost cake. Toast almonds over low heat until brown. Crush with rolling pin. Mix with butter and sugar and sprinkle over cake.
FRANKFURTER KRANZ A LA DR. OETKER
Hello Kiddo, this one is just for you. Now that you have your own kitchen you might want to try and make one of your faves on your own. Love mom
Provided by Renate
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. DOUGH:.
- 2. Preheat oven to 360ºF.
- 3. Cream the butter til fluffy.
- 4. Add sugar 1 tbsp at the time, mix until creamy.
- 5. Add eggs 1 at a time, mix until smooth.
- 6. Mix flour, starch, baking powder and salt.
- 7. Add flour mixture 1 tbsp at a time until fully absorbed.
- 8. Pour into a greased & floured bundt pan.
- 9. Bake for 35 to 45 minute toothpick should come out clean.
- 10. BUTTER CREAM FROSTING:.
- 11. Prepare pudding per package directions using only 1 1/2 cup milk.
- 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
- 13. Bring butter to almost room temperature.
- 14. Cream butter.
- 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
- 16. KROKANT or BRITTLE:.
- 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
- 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
- 19. Transfer to a greased cookie sheet and let cool completely.
- 20. Break into real small pieces (English toffee bits could be substituted).
- 21. ASSEMBLY.
- 22. Cut cooled cake in three layers.
- 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
- 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
- 25. Sprinkle krokant or brittle over entire cake.
- 26. Decorate with reserved butter cream frosting.
- 27. It's best if it has a day to sit in the refrigerator.
Nutrition Facts : Calories 423.6, Fat 31.2, SaturatedFat 15.7, Cholesterol 108.4, Sodium 347.3, Carbohydrate 32.5, Fiber 1.7, Sugar 18.6, Protein 5.9
Tips:
- To make sure your Frankfurter Kranz is perfectly round, use a springform pan with a removable bottom.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- To make the buttercream filling, use unsalted butter so you can control the amount of saltiness.
- Beat the butter and sugar together until light and fluffy. This will take about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- If the buttercream is too thick, add a little bit of milk or cream.
- To assemble the Frankfurter Kranz, place one layer of cake on a serving plate. Spread some buttercream filling on top, then add the second layer of cake.
- Frost the sides and top of the cake with the remaining buttercream.
- Decorate the cake with sprinkles, chopped nuts, or other desired toppings.
Conclusion:
Frankfurter Kranz is a delicious and impressive cake that is perfect for special occasions. With its beautiful appearance and rich flavor, it is sure to be a hit with your guests. So next time you're looking for a special cake to make, give Frankfurter Kranz a try!
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