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Frankfurter Kranz
Frankfurter Kranz
Frankfurter Kranz is a delicious German cake that originated in Frankfurt. It’s a classic dessert known for its rich buttercream and nutty flavor. The cake consists of several layers of sponge cake, usually filled with buttercream and a tart red currant jam. The cake is then frosted with more buttercream and decorated with crunchy caramelized nuts.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing it.
- While the cake is cooling, prepare the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is smooth and fluffy.
- Once the cake has cooled, carefully slice it horizontally into three even layers. Spread a thin layer of red currant jam on the bottom layer, followed by a generous amount of buttercream. Repeat this process with the remaining cake layers.
- Use the remaining buttercream to frost the sides and top of the cake, creating a smooth and even layer.
- Take the caramelized nuts and press them onto the sides of the cake, gently patting them in place.
- Slice and serve. Enjoy!
Nutrition
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