Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: 10, small pieces
:Ingredients
***Cake***
eggs, separated
1 T. cold water
1/2 c. sugar (100 g.)
1 tsp. vanilla extract or a few drops of rum or butter
flavoring.
1/2 c. flour (60 g.)
1//3 c. cornstarch or potato starch (40 g.)
1/2 tsp. baking powder
***Krokant***
2 T. butter (30 g.)
2/3 c. sugar (120 g.)
3/4 c. nuts, chopped (hazelnut, almond, peanut, or
other)
***Frosting***
1 package vanilla pudding*, about 3 ounces
1 1/2 c. milk
10 T. butter (140 g.)
2 T. sugar (30 g.)
1/4 tsp. vanilla or rum extract
***Garnish***
Red jelly
3 - 4 candied cherries (optional)
Preparation:
Timetable for Frankfurter Kranz Cake
Remove butter for frosting from refrigerator and let
it come to room temperature over several hours.
Make pudding for frosting and allow to cool to
room temperature. Keep butter and pudding in same
vicinity.
Make cake and allow to cool completely.
Make the nut brittle ("Krokant"). You can make this
a day or a week beforehand.
Make frosting.
Assemble cake.
The longer the cake sits, the more it will soak up the
cream and jelly and the moister it will be. Some
people let it sit overnight before serving.
Make the sponge cake
Beat egg whites with water on medium speed until
foamy in a mixer bowl. Increase to high speed and
beat while adding the sugar a little at a time until
the meringue is stiff and white, 4 - 5 minutes. Scrape
the bowl as necessary.
Remove the meringue to another bowl and add egg
yolks to the mixer bowl. Beat on high until light
yellow and fluffy. This should take about 3 - 5
minutes.
Pour the egg yolks over the egg white meringue, add
the flavor extract and fold carefully a few times.
Sift the flour, starch and baking powder over the
egg mixture and continue to fold until all the flour is
incorporated. Do not over mix.
Butter the bottom, but not the sides of a 3-cup pan
. The most traditional form has a hole through the
middle (angel food cake pan or springform with
special insert, but some people choose to bake this
in a small loaf pan. Spoon the batter evenly into the
pan and smooth the top.
Bake at 350°F for 25 minutes or until set. Cool
completely, then frost and garnish as follows.
Make the Crocant
Crocant, or "Krokant" in German, is a nut brittle
made with chopped hazelnuts or almonds. It can
also be made with any nuts you have on hand that
you like; peanuts, macadamia nuts, pecans or
walnuts. The nuts can be raw or roasted. Usually,
they are blanched and the skins removed.
Chop the nuts fine. Toast them as necessary in a
350°F oven for about 5 minutes. May be used raw.
Melt the butter in a pan and add the sugar. Stir and
cook over medium high heat until the sugar begins
to melt.
Keep stirring until the sugar is melted completely
and the sugar turns light brown.
Add the nuts, stir. Remove from heat.
Spread the candy on an oiled cookie sheet. Use only
a spoon, not your hands, as the candy is very hot.
Cool the candy, then chop into small pieces on a
cutting board and store in an airtight container.
Make the Frosting
Make the pudding according to package directions
using only 1 1/2 cups of milk. Do this the night
before or early in the day you plan on making the
cake.
Cover the top of the hot pudding with wax paper so
no skin forms on the pudding. Let it cool to room
temperature.
It does not matter if it is a German pudding package
or an American pudding package. The main
difference between the two is that you need to add
sugar to the German pudding mix.
If you want to, you can make a pudding from
scratch. To make pudding from scratch, see these
recipes
Vanilla Pudding
French Pastry Cream
Italian Pastry Cream
Remove the butter from the refrigerator 4 - 8 hours
ahead of when you plan on making the frosting.
Using the paddle attachment if possible, beat the
softened butter, 2 tablespoons sugar and vanilla
extract in a mixing bowl until light and fluffy, 5 - 10
minutes.
Add the pudding, a spoonful at a time, stirring at
medium speed each until it is fully incorporated.
Keep stirring for 5 - 10 minutes total, until the
buttercream is completely smooth.
It can be used immediately or refrigerated until use,
although it might have to stand at room temperature
again to be spreadable.
If your frosting does not work, here are some tips:
Butter and pudding must have the exact same
temperature to start with, or the butter will congeal
in the pudding, forming hard, little lumps and look
grainy.
If this happens, you can heat the frosting gently over
a hot water bath, stirring constantly with a whisk.
This sometimes helps the butter melt into the
pudding.
If you heat the ingredients too much, the butter
could melt completely, making fatty puddles in the
pudding. You will need to start over if this happens.
You may try a different buttercream frosting. This
recipe describes a typical German buttercream.
Italian Buttercream does not need the ingredients to
be room temperature and can be finished in about an
hour, or French Buttercream found on this page is
another option.
Frost and Decorate the Frankfurter Kranz
Cut the cake horizontally into three pieces. Place
the bottom layer on a cake rack over a cookie sheet.
Spoon some tart, red jelly Over the bottom layer,
then some buttercream frosting about 1/4 inch thick.
Place the middle layer on top of that and add
another, thick layer of butter cream.
Place the top layer on that and frost the sides and
top of the cake thinly with the buttercream. Leave at
least a half a cup of buttercream for the decorator
bag.
Sprinkle the top and sides of the cake with the
crocant candy. Sometimes you can angle the cake up
and press some of the candy onto the sides. Press in
lightly to stick.
Using a decorator bag and a star tip, pipe 10, small
rosettes on top of the cake.
Quarter the candied or maraschino cherries and
place one piece on top of each rosette. Press lightly
to stick.
Transfer the cake to a cake stand. I use two, wide
spatulas for this.
Serve the cake or chill until serving time.
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