ReceptnaptárFrankfurter Kranz (Frankfurt wreath cake with buttercream and toasted hazelnuts)
The Frankfurter Kranz is the emblem of Frankfurt pâtisserie, which by tradition was invented in 1735. The wreath-shaped buttercream cake, decorated with toasted nuts and cherries, is a spectacular festive bake. Because of the richness of the cream, small slices are usually served.
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Method
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- Beat the butter with the sugar and vanilla sugar until fluffy and add the eggs one at a time.
- Mix the flour, cornflour, baking powder and salt and add them to the mixture along with the milk.
- Grease a 24 cm ring tin, fill with the batter and bake at 175°C for 45-50 minutes; let cool, then turn out.
- Cook the pudding with the milk (little sugar) and let cool to room temperature.
- Beat the soft butter with the icing sugar until fluffy and stir in the pudding by the spoonful.
- Cut the cooled ring horizontally into three layers; spread the layers with jam and buttercream.
- Cover the outside of the ring with buttercream too and press the toasted nuts onto it; decorate the top with small cream rosettes and candied cherries.
- Chill for at least 2 hours before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With buttercream, the temperature of the ingredients is decisive: both the butter and the pudding should be at room temperature.
- Toast the nuts first, as it makes them much more flavourful.
- It is worth making the cake the day before, as it slices better.
Frequently asked questions
Why is it wreath-shaped?
By tradition it recalls the Frankfurt coronations, and the cherries are the jewels.
Can it be made faster?
Yes, with a ready-made cake base, but the homemade buttercream is the point.
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