Frankfurter Kranz A La Dr Oetker Recipes

FRANKFURTER KRANZ A LA DR. OETKER

Steps:

• 1. DOUGH:.
• 2. Preheat oven to 360ºF.
• 3. Cream the butter til fluffy.
• 4. Add sugar 1 tbsp at the time, mix until creamy.
• 5. Add eggs 1 at a time, mix until smooth.
• 6. Mix flour, starch, baking powder and salt.
• 7. Add flour mixture 1 tbsp at a time until fully absorbed.
• 8. Pour into a greased & floured bundt pan.
• 9. Bake for 35 to 45 minute toothpick should come out clean.
• 10. BUTTER CREAM FROSTING:.
• 11. Prepare pudding per package directions using only 1 1/2 cup milk.
• 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
• 13. Bring butter to almost room temperature.
• 14. Cream butter.
• 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
• 16. KROKANT or BRITTLE:.
• 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
• 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
• 19. Transfer to a greased cookie sheet and let cool completely.
• 20. Break into real small pieces (English toffee bits could be substituted).
• 21. ASSEMBLY.
• 22. Cut cooled cake in three layers.
• 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
• 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
• 25. Sprinkle krokant or brittle over entire cake.
• 26. Decorate with reserved butter cream frosting.
• 27. It's best if it has a day to sit in the refrigerator.

FRANKFURTER KRANZ (BUTTERCREAM FILLED CAKE)

Steps:

• 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.