Frankfurter Kranz (Buttercream Filled Cake)
photo by BertS
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 cake
ingredients
- 7 teaspoons butter
- 3⁄4 cup granulated sugar
- 3 large eggs
- 1⁄2 lemon, rind of, grated
- 3⁄4 cup flour
- 1⁄3 cup cornstarch
- 2 teaspoons baking powder
-
Praline or Krokant
- 1 teaspoon butter
- 1⁄4 cup sugar
- 1 cup blanched chopped almonds or 1 cup hazelnuts
-
Butter Cream
- 6 large egg yolks, lightly beaten-room temp
- 3⁄4 cup granulated sugar
- 1⁄2 cup water
- 1⁄2 teaspoon cornstarch
- 1 1⁄4 cups softened butter
directions
- Preheat oven to 350°F.
- Cream butter with sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in grated lemon rind.
- Sift flour again with cornstarch and baking powder.
- Gradually stir in butter-egg mixture until thoroughly blended.
- Butter and flour a cake ring mold and tap out excess flour.
- Pour batter into pan.
- Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
- Cool in pan on a rack.
- Praline topping or Krokant----------------.
- Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
- Stir in nuts and pour onto a greased or buttered flat serving plate.
- When cold and hard, crack praline topping into small pieces.
- Butter Cream Filling---------------.
- Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
- Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
- VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
- If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
- Beat until mixture cools and is smooth.
- Cool completely.
- Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
- Cut cake into 3 layers.
- Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
- Stack layers and spread rest of filling on top and all sides.
- Sprinkle praline topping or Korant on top and sides of cake.
- Chill at least 24 hours before serving.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois