Cakes & Baking

Frankfurt Crown Cake

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Frankfurt Crown Cake

  • Serves
Author Notes

The Frankfurt Crown Cake, additionally known as Frankfurter Kranz is the queen of German buttercream truffles and my grandmother became a master at baking it. It be a intellectual layered sponge cake stuffed and lined with German vanilla buttercream and sprinkled with caramelised hazelnuts. —Meike Peters | eat in my kitchen

  • For the sponge cake

  • 7 oz.

    butter, at room temperature | 200g

  • 8 oz.

    sugar | 225g

  • a pinch

    new vanilla

  • 6


  • 7 oz.

    undeniable flour, sieved | 200g

  • 3.5 oz.

    cornstarch | 100g

  • 3 teaspoons

    baking powder

  • a pinch


  • breadcrumbs to sprinkle the bundt pan

  • For the buttercream and caramelized hazelnuts

  • 9 oz.

    butter, at room temperature | 250g

  • 4

    egg yolks, at room temperature

  • 2 oz.

    cornstarch | 60g

  • 4.5 oz.

    sugar | 120g

  • 17 oz.

    milk, at room temperature | 500ml

  • 1

    vanilla bean, cleave a diminutive

  • a pinch


  • 7 oz.

    hazelnuts, finely chopped | 200g

  • 3.5 oz.

    sugar (for the caramelized hazelnuts) | 100g

  • 1.5 oz.

    butter (for the caramelized hazelnuts) | 35g

  1. For the sponge cake
  2. Position the oven to 355°F top/ backside heat. Butter a 9″ bundt pan and sprinkle with bread crumbs.
  3. Beat the butter, sugar and vanilla till fluffy.
  4. Add the eggs, one at a time and continue beating for just a few minutes till thick, creamy and gentle yellow.
  5. Mix the dry ingredients and fold gently into the butter egg combination with a wooden spoon (in batches, mix smartly in between).
  6. Spot the dough into the bundt pan and bake for forty five minutes or till golden. Search the recommendation of with a skewer, it might per chance per chance possibly well presumably unexcited come out tidy.
  7. When the cake has cooled off fully, slice it thrice into 4 layers.
  1. For the buttercream and caramelized hazelnuts
  2. All ingredients for the buttercream wants to be at the identical temperature (room temperature) to mix smartly!
  3. Beat the butter for 10 minutes till white and fluffy.
  4. Slide the egg yolks with the cornstarch, sugar, salt and a pair of oz. of the milk till smartly blended.
  5. In a sauce pan, bring the closing milk alongside side the vanilla bean to a boil. Resolve the vanilla bean out, spot the seeds out of the bean into the milk.
  6. Add the egg combination to the hot milk, whisking smartly. Resolve the sauce pan off the heat after 1 minute and continue whisking for 2 minutes till stiff. Enjoy true into a bowl and quilt the pudding’s floor with grasp film.
  7. When the vanilla pudding has cooled off fully, press it thru a sieve and blend in batches with the beaten butter, first with a spoon after which alongside with your mixer for just a few seconds till advantageous and creamy.
  8. In a lovely heavy pan, heat up the hazelnuts, sugar and butter on high-medium temperature and roast for spherical 5 minutes till golden brown and caramelized, stirring consistently. Resolve off the heat and unfold on parchment paper.
  9. Leave a diminutive bigger than 1/3 of the buttercream to quilt the cake and unfold the closing cream on the 3 layers of cake. Commence with the backside one, unfold with cream, quilt with the next layer of cake and continue with the diversified layers.
  10. Unfold the closing cream gently in every single get the cake and sprinkle with the caramelized nuts on every side, inner and exterior.
  11. You might per chance per chance well presumably eat the cake appropriate away or wait and see and serve it in the fridge for 2-3 days sooner than you serve it. It be most keen on the 2nd or third day!

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