Mini Frankfurt Cake

4
Average: 4 (2 votes)
(2 votes)
Mini Frankfurt Cake
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Health Score:
4,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
4
For the dough
250 grams butter
250 grams sugar
5 eggs
1 tablespoon lemon juice
125 milliliters milk
350 grams Pastry flour
150 grams cornstarch
1 packet Baking powder
butter (for the mold)
For the icing
400 grams butter
300 grams powdered sugar
4 egg yolks
4 tablespoons Vanilla sugar
75 grams Cherry jam
For the brittle
25 grams butter
40 grams sugar
125 grams chopped almonds
Maraschino cherry (for garnish)
How healthy are the main ingredients?
sugaralmondsugaregg

Preparation steps

1.

For the dough: Grease ramekins with butter and sprinkle with breadcrumbs. Mix butter with sugar, gradually stir in eggs and lemon juice. Add flour, cornstarch and baking powder and mix well. Pour batter into ramekins and at bake 180°C (approximately 350°F) for about 35-40 minutes (test doneness with toothpick). Allow cake to let rest in the oven, turned off, for about 10 minutes. Remove from oven, loosen the edges and remove cake from pan allowing to cool completely.

2.

For the icing: Whip butter until fluffy. Add icing sugar, vanilla sugar and egg yolks. Slice cake into three layers. Sprinkle layers with cherry jam and fill with buttercream. Stack layers and ice with remaining buttercream.

3.

For the brittle: Heat butter and add almonds and sugar. Stir until golden brown and caramelized. Remove from heat and allow to cool. Garnish with praline sprinkle, decorate with cherries and serve.