Cakes & Baking
Frankfurt Crown Cake

-
Serves
12-16
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
Ingredients
- For the sponge cake
7 oz.
butter, at room temperature | 200g
8 oz.
sugar | 225g
a pinch
new vanilla
6
eggs
7 oz.
undeniable flour, sieved | 200g
3.5 oz.
cornstarch | 100g
3 teaspoons
baking powder
a pinch
salt
-
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
salt
7 oz.
hazelnuts, finely chopped | 200g
3.5 oz.
sugar (for the caramelized hazelnuts) | 100g
1.5 oz.
butter (for the caramelized hazelnuts) | 35g
Instructions
- For the sponge cake
- Position the oven to 355°F top/ backside heat. Butter a 9″ bundt pan and sprinkle with bread crumbs.
- Beat the butter, sugar and vanilla till fluffy.
- Add the eggs, one at a time and continue beating for just a few minutes till thick, creamy and gentle yellow.
- Mix the dry ingredients and fold gently into the butter egg combination with a wooden spoon (in batches, mix smartly in between).
- 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.
- When the cake has cooled off fully, slice it thrice into 4 layers.
- For the buttercream and caramelized hazelnuts
- All ingredients for the buttercream wants to be at the identical temperature (room temperature) to mix smartly!
- Beat the butter for 10 minutes till white and fluffy.
- Slide the egg yolks with the cornstarch, sugar, salt and a pair of oz. of the milk till smartly blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- Unfold the closing cream gently in every single get the cake and sprinkle with the caramelized nuts on every side, inner and exterior.
- 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!