German Frankfurt Crown Cake Recipes
GERMAN FRANKFURT CROWN CAKE
Make and share this German Frankfurt Crown Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
- Beat in egg yolks, one at a time.
- Mix in lemon rind and 2 tablespoons rum.
- Sift baking powder and flour together.
- Gently mix into butter mixture.
- Beat egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the batter.
- Pour into a well-greased 10 inch tube pan.
- Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
- Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
- Slice cake crosswise into 3 layers.
- Pour about 2 tablespoons rum over EACH layer.
- For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
- Beat egg yolks until very light and fluffy, 5 to 10 minutes.
- While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
- Beat 5 minutes more, until very thick and doubled in bulk.
- Slowly beat in rum.
- Beat the butter in a small bowl until soft and light.
- Beat butter into the egg mixture a little at a time.
- Continue beating until thick.
- Chill until mixture can be spread.
- If mixture is too soft, beat in additional butter.
- While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
- Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
- Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
- Pour syrup into prepared baking pan.
- When cool, break up praline and grind it in a blender for a few seconds.
- Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
- To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
- Repeat with second layer.
- Place third layer on top.
- Spread tops and sides of cake with apricot glaze.
- Press praline powder into glaze.
- Any remaining butter cream can be used to decorate top of cake.
Nutrition Facts : Calories 813.5, Fat 41.4, SaturatedFat 22.5, Cholesterol 286.6, Sodium 291.1, Carbohydrate 98.2, Fiber 2, Sugar 65, Protein 10.2
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- Preheat the oven to 180ºC/350ºF. Mix vanilla pudding powder with some milk and whisk to combine. In a saucepan over medium heat, combine some butter, sugar, and remaining milk and heat over medium heat until simmering. Add pudding-milk mixture to the saucepan and whisk constantly for approx. 3 min. Pour mixture into a bowl, cover with plastic wrap, and let cool to room temperature.
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- 1. Preheat the oven to 350°F (180°C). Grease a bundt pan (about Ø 9.5 inches) and dust with some flour. Set aside.
- 2. Add the softened butter, sugar, vanilla sugar, and salt to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder and add together with the Eierlikör to the bowl – mix until just combined. Pour the batter into the prepared bundt pan, smooth out the top and baking in the lower third of the oven for about 45-50 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down for some time in the pan, then carefully remove and let cool down completely on a wire rack.
- 3. For the pudding buttercream add about 1/2 cup (100ml) of the milk into a small bowl and mix with the cornstarch, sugar, and vanilla extract until well combined. Add the rest of the milk to a large pot and bring to a boil. As soon as bubbles appear on the surface of the milk add the milk-cornstarch mixture and mix in. Stir until thickened and bubbles come up again, then remove from the heat and cover immediately with a piece of plastic wrap – directly on top of the pudding – to prevent the development of a skin. Let cool down completely. This can be done a day in advance.
- 4. Add the softened butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cooled pudding gradually while whisking constantly. To make sure the buttercream is completely smooth and has no pudding pieces you can press the pudding through a fine-mesh sieve before. Whisk on high speed for about 4-5 minutes until the buttercream is creamy and fluffy.
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