Frankfurter Crown Cake

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Average: 4 (1 vote)
(1 vote)
Frankfurter Crown Cake
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Health Score:
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 50 min.
Ready in

Ingredients

for
1
Ingredients
butter (for the mold)
For the dough
250 grams butter
250 grams sugar
5 eggs
1 Tbsp lemon juice
350 grams Pastry flour
150 grams cornstarch
1 packet Baking powder
125 milliliters milk
For the filling
1 packet Vanilla pudding (for 500 ml) (approximately 2 cups)
500 milliliters milk
3 Tbsps sugar
2 Tbsps powdered sugar (for dusting)
250 grams butter
also
3 Tbsps Red currant jelly
For the brittle
25 grams butter
125 grams chopped almonds
40 grams sugar
Maraschino cherry (for garnish)
How healthy are the main ingredients?
sugaralmondsugarsugaregg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a Gugelhupf or ring mold with butter.

For the dough: Beat the butter and sugar until light and fluffy. Gradually mix in the eggs and lemon juice. Mix the flour with the cornstarch and baking powder then fold in along with the milk. Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Turn off oven. Let cake cool in the oven for 10 minutes then remove from oven and invert onto a wire rack to cool completely.

2.

For the filling: Mix the pudding powder with 3 tablespoons milk until smooth. Bring the remaining milk and sugar to a boil. Stir in pudding mixture and bring back to a boil, stirring. Transfer to a bowl, sprinkle with powdered sugar and let cool. Beat the butter until white. Stir in the cold pudding and beat until smooth. Transfer to a pastry bag fitted with a large tip.

3.

Cut the cake into three even layers. Place one layer on a cake stand and spread buttercream over top. Arrange a second layer on top and spread buttercream over. Add the remaining layer of cake then spread buttercream over top and sides of cake, reserving some buttercream for decorating.

For the brittle: Heat the butter, almonds and sugar in a saucepan, stirring, until caramelized. Let cool. Decorate the cake with brittle and buttercream rosettes. Place one cherry on each rosette.