Frankfurt Crown Cake
This Frankfurt Crown Cake is a truly royal treat, delighting with its multi-layered texture and the perfect balance of sweetness and creaminess. A classic of German baking that should not be missing from any coffee table.
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Introduction
Prepare for a truly royal treat with our Frankfurt Crown Cake recipe, a masterpiece of German baking. This impressive pastry, often referred to as the "King of Cakes," originated in the 18th century in the Hessian metropolis of Frankfurt. Its round shape and crowned decorations are said to symbolize a golden royal crown. The Frankfurt Crown Cake is not only a visual highlight on any coffee table but also captivates with its refined combination of light sponge cake, delicate buttercream, and crunchy brittle. Like few other pastries, it embodies the coziness and tradition of typical German home cooking, bringing generations together around the table. Immerse yourself in the history and incomparable taste of this classic, bringing a piece of Frankfurt's heritage into your kitchen.
Ingredients
- 250g Butter, softened
- 250g Sugar
- 1 Päckchen Vanilla sugar
- 1 Prise Salt
- 5 Eggs
- 300g All-purpose flour
- 1 Päckchen Baking powder
- 50g Cornstarch
- 500ml Milk
- 1 Päckchen Vanilla pudding powder
- 200g Butter, room temperature, for buttercream
- 100g Brittle
- einige Glazed cherries
Instructions
- Preheat the oven to 175°C (350°F) top/bottom heat. Grease a ring mold (approx. 26 cm diameter) well and dust with flour.
- For the batter, cream the softened butter with sugar, vanilla sugar and salt until foamy. Stir in the eggs one by one until the mixture is light and creamy.
- Mix flour, baking powder and cornstarch and alternately stir in portions with the milk into the egg-butter mixture until a smooth batter is formed. Pour the batter into the prepared ring mold and smooth it out. Bake for 35-45 minutes until a wooden skewer comes out clean.
- Remove the cake from the oven, let it rest briefly in the mold, then turn it out onto a wire rack and let it cool completely. Cut the cooled cake horizontally twice, so that three even layers are created.
- For the buttercream, first cook a firm pudding from milk, sugar, and pudding powder and let it cool completely with cling film directly on the surface. Beat the room-temperature butter until creamy, then stir in the cold pudding spoonful by spoonful until a smooth buttercream is formed.
- Spread the bottom cake layer with some buttercream, place the second layer on top and spread it with buttercream as well. Place the last layer on top and thinly coat the entire crown cake with the remaining buttercream. Then completely sprinkle the cake with brittle.
- Finally, garnish the Frankfurt Crown Cake with some buttercream rosettes and glazed cherries. Chill until serving.
Nutrition
Tips & Variations
- Instead of brittle, use toasted almond flakes or chopped hazelnuts for variety.
- This cake can be prepared a day in advance and stored in the refrigerator.
- Ensure all ingredients are at room temperature to prevent the batter from cracking.
- Perfectly pairs with a strong cup of coffee or a glass of egg liqueur.
- For a lighter version, consider using whipped cream instead of traditional buttercream.
Frequently Asked Questions
- Can I freeze the Frankfurt Crown Cake?
- Yes, you can freeze the cake without the brittle. Wrap it well in plastic wrap and thaw slowly in the refrigerator before garnishing.
- How long does the Frankfurt Crown Cake keep fresh?
- When stored in the refrigerator and well-covered, the Frankfurt Crown Cake stays fresh for up to 3-4 days. Take it out about 30 minutes before serving.
- What can I use to replace the brittle?
- If you don't have brittle, you can use toasted almond flakes or chopped nuts to achieve a similar texture and crunch.
- Why did my buttercream curdle?
- Curdled buttercream often occurs when the butter and pudding are not at the same temperature. Ensure both are at room temperature and continue mixing patiently.