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Frankfurter Kranz
Delight in the layers of history and flavor with Frankfurter Kranz, a traditional German cake that captures the essence of celebration. This rich and luxurious cake features fluffy sponge layers, decadent buttercream filling, and a tart hint of red currant jelly, all enrobed in a sweet frosting and generously topped with crunchy caramel-covered nuts. Originating from Frankfurt, this cake is often served at festive occasions and embodies the warmth of German baking traditions.
Ingredients
- Unsalted butter
- 1 cup, softened
- Granulated sugar
- 1 1/2 cups
- Eggs
- 4 large
- Vanilla extract
- 1 teaspoon
- All-purpose flour
- 2 cups
- Baking powder
- 2 teaspoons
- Salt
- 1/2 teaspoon
- Milk
- 1/2 cup
- Red currant jelly
- 3/4 cup
- Caramel sauce
- 1 cup (store-bought or homemade)
- Chopped nuts (hazelnuts or almonds)
- 1 cup, caramelized
- Buttercream frosting
- 2 cups (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a kranz cake pan or a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture alternately with milk, mixing just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, carefully slice the cake horizontally into three equal layers.
- Spread a layer of buttercream frosting on each layer, followed by a layer of red currant jelly.
- Reassemble the layers, stacking them neatly. Frost the top and sides of the cake with the remaining buttercream.
- Drizzle the caramel sauce over the top and press the caramel-covered nuts into the frosting around the sides.
- Chill the cake in the refrigerator for at least 2 hours to set before serving.
Tips
- For an extra touch of flavor, consider adding a splash of almond extract to the buttercream.
- Feel free to substitute the red currant jelly with raspberry or apricot jam for a different twist.
- If making homemade caramel, be cautious with the cooking time to avoid burning.
Dietary Information
Servings: 12 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 35 minutes Calories: 450 Fat: 25g Carbs: 50g Protein: 5g Sodium: 200mg Sugar: 35g
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