John Myers
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Frankfurter Kranz – without Buttercream
The perfect frankfurter kranz – without buttercream recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Soft butter
- 250 g Sugar
- 1 pinch Salt
- 1 Pc. Vanilla pod
- 1 Pc. Bio lemon zest
- 6 Pc. Eggs
- 50 g Strength
- 300 g Flour
- 1 packet Baking powder
Cherry jelly & decorative cherries:
- 780 ml Sour cherries from the glass
- 250 g Preserving sugar 3: 1
- Cherry brandy as you like
Vanilla cream:
- 500 ml Low fat milk
- 50 g Sugar
- 40 g Strength
- 2 Pc. Egg yolks, fresh
- 1 Pc. Vanilla pod
- 400 g Cream
- 8 tsp Cream stabilizer (Sanapart)
Decoration:
- 100 g Hazelnut brittle
dough
- Mix the softened butter with the sugar, salt, the scraped out vanilla pulp and the lemon zest for about 5-6 minutes to a very creamy mass. Add the eggs one at a time, stirring each egg in for about 1 minute. Mix the starch with the flour and baking powder and sift the ingredients into the dough, carefully fold them in.
- Fill the dough into a greased Frankfurter Kranzform, or alternatively use a springform pan with a perforated base or a ring cake tin. Bake the cake in the preheated oven at 170 ° C top / bottom heat for about 40-45 minutes. Then take it out of the oven, let it stand for 10 minutes and then tip the cake out of the baking pan, directly onto a cooling rack. Cover the cake with a clean tea towel to prevent it from drying out and let it cool completely.
Cherry jelly
- Put 12 beautiful cherries and 50 ml of juice away for decoration. Mix the cherries, including the cherry juice, with the preserving sugar and add 1-2 tablespoons of kirsch water as desired. Cook the jelly according to the instructions on the packet. Put it in clean screw-top jars, seal them, and let them cool.
Decorative cherries
- Let the sugar caramelize in a pan and remove the caramel with the cherry juice. Let it boil down a little and add the cherries. Swirl the pan so that the cherries are coated in the sugar syrup. Let them cool on a sheet of parchment paper.
vanilla cream
- Mix the milk, sugar, starch and egg yolks in a saucepan. Halve the vanilla pod and scrape out the pulp, add the vanilla pulp and also place the vanilla pod in the milk. Now bring the pudding to a boil over medium heat while stirring. Pour the pudding into a shallow bowl and cover the surface with cling film to prevent skin from forming. Let it cool completely.
- Brush the cold pudding through a hair sieve or remove the lumps with the busy fleece. Beat the cream with the Sanapart until stiff and stir in the pudding. Add a little more Sanapart if the cream isn’t firm enough.
- Cut the biscuit twice with the knife or string.
- Brush it with the cherry jelly, pour the vanilla cream into a piping bag without a nozzle and cut off a point. Sprinkle a layer of cream on the cake, put on the second base and also fill the cake with jam and cream. Chill the cake for about 30 minutes. Now spray the remaining cream onto the cake and smooth it out with an angled palette and a pastry card.
- Save some more cream so that it is enough for 12 swabs.
- Sprinkle the cake with the brittle just before consumption so that the cream does not dissolve the brittle. Use a small spoon to remove some brittle from the surface of the cake and inject the 12 dots of cream into it. Put a cherry on top of each.
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