🍰 The classic Frankfurter Kranz

Name: The classic Frankfurter Kranz
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g soft butter; 250 g whole cane sugar; 1 pinch of unpeeled grated lemon zest; 5 eggs; 400 g spelt flour; 100 g cornstarch; 1 packet baking powder; 80 ml milk (1.5% fat); 1 packet vanilla pudding powder; 500 ml milk (1.5% fat); 3 tbsp whole cane sugar; 1 tbsp powdered sugar (from cane sugar); 250 g soft butter; 200 g powdered sugar (from cane sugar); 2 tbsp redcurrant jelly; 300 g hazelnut praline (for sprinkling); 50 g pitted cherries (for garnish)

820 kcal · 30 min · 4 servings

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Ingredients

250 g soft butter
250 g whole cane sugar
1 pinch of unpeeled grated lemon zest
5 eggs
400 g spelt flour
100 g cornstarch
1 packet baking powder
80 ml milk (1.5% fat)
1 packet vanilla pudding powder
500 ml milk (1.5% fat)
3 tbsp whole cane sugar
1 tbsp powdered sugar (from cane sugar)
250 g soft butter
200 g powdered sugar (from cane sugar)
2 tbsp redcurrant jelly
300 g hazelnut praline (for sprinkling)
50 g pitted cherries (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius (conventional heat). If using fan-assisted heat, set it to 160 degrees. For gas ovens, use setting 2 to 3. Grease a large ring cake pan lightly with butter and dust it with flour. Take the butter and sugar and beat them until creamy with a mixer. Add the grated lemon zest. Add the eggs one by one, stirring them in after each addition. Beat the entire mixture for a total of 4 minutes until frothy.
2. Mix the spelt flour, starch, and baking powder in a separate bowl. Stir the dry flour mixture and the milk alternately into the egg mixture. Start and end with the flour mixture. Pour the batter into the prepared ring cake pan. Place the pan on the lower to middle rack. Bake the cake for about 1 hour. Perform the skewer test: Insert a wooden skewer into the center. If it comes out clean, the cake is done. Let the cake cool in the pan for a short while. Carefully turn it out of the pan. Place it on a wire rack and let it cool completely. Cut the cooled cake crosswise into three equal slices.
3. Mix the pudding powder smoothly into 4 tablespoons of cold milk, ensuring no lumps remain. Bring the remaining milk together with the sugar to a boil in a saucepan. Pour the mixed pudding milk into the boiling pot. Stir constantly until the mixture thickens and becomes creamy. Remove the saucepan from the heat. Transfer the pudding mixture into a bowl. Dust the surface with powdered sugar to prevent a skin from forming. Let the pudding cool completely.
4. Beat the butter with a mixer until frothy. Sift the powdered sugar directly into the bowl. Stir the powdered sugar into the butter gradually. Take the cooled pudding and work it into the buttercream spoonful by spoonful. Take one-third of the finished buttercream. Spread it onto the first cake layer. Place the second cake layer on top. Spread another third of the cream on this layer. Place the third cake layer on top. Spread the remaining third of the cream on the top of the cake. Spread the red currant jelly evenly over the cake. Cover the entire cake on the outside and top with the remaining
5. Cover the entire cake all around with croquant. These are caramelized almond flakes. Press them gently onto the cake so they stick. Store the cake in a cool place until serving. Shortly before serving, take the reserved cream. Pipe small dots or rosettes with the cream onto the cake. Garnish the dots with glazed cherries. The cake is now ready.

Nutrition per serving

kcal: 820
Protein: 11 g · Fett/Fat: 48 g · Carbs: 82 g