John Myers
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Frankfurter Kranz Lactose-free
The perfect frankfurter kranz lactose-free recipe with a picture and simple step-by-step instructions.
Biscuit
- 4 St Eggs
- 2 tbsp Water
- 200 g Sugar
- 1 cl Rum
- 100 g Potato starch
- 100 g Sifted flour
- 1,75 Tl Baking powder
filling
- 1,75 packet Vanilla puding powder
- 0,75 Ltr. Lactose-Free milk
- 60 g Sugar
- 200 g Lactose-Free butter
caramelized almonds
- 100 g Sliced almonds
- 2 tbsp Sugar
- 1 tbsp Lactose-Free butter
- 0,5 Gl Red currant jelly
Biscuit in bundt cake form
- Separate the eggs, beat the egg white and add the water, pour in the sugar and beat until stiff, add the egg yolks and rum then fold in the potato flour, flour and baking powder. Put the whole thing in Guglhupf form and bake at 175 ° C for about 35 minutes, let cool down and cut twice
the filling
- Boil the vanilla pudding and stir until cold, stir the butter until foamy and stir in the cold pudding, tablespoon at a time, stir in a little kirsch or raspberry brandy if you like, put a little cream on the bottom layer of currant jelly on top of the cream, do the same with the second layer and put the third one on top Cover the cream and sprinkle with the caramelized almonds which I squeezed a bit.
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