in Germany

Mom's Frankfurter Kranz

Spread the love

Ingredients for 1 servings:

  • 200 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 3 eggs
  • 1 tbsp rum
  • 1 lemon(s), juice and grated peel
  • 150 g flour
  • 3 tsp baking powder
  • 150 g cornstarch
  • 200 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs
  • n. B. Brittle
  • n. B. Cherry(s), candied
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Combine the batter ingredients in a sponge mixture and pour into a greased ring tin. Bake in a preheated oven at 175°C on the bottom rack for approximately 60 minutes. Allow the cake to cool. For the cream, beat all ingredients until light and fluffy. Cut the cake in half horizontally. Spread each layer with cream, stack them on top of each other, and cover the outside with the cream. Sprinkle with praline and transfer the remaining cream to a piping bag. Pipe rosettes onto the cake. Finally, top with the candied cherries.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Santa Clara pastries

Brittle