Ingredients

Units Scale

Ingredients for batter of Frankfurter Kranz Recipe:
200 g (7.05 oz) soft cultured butter
250 g (8.81 oz) sugar
1 teaspoon vanilla extract
6 eggs, XL
pinch of salt
2 tablespoons rum
300 g (10.58 oz) all-purpose flour
100 g (3.52 oz) cornstarch
3 teaspoons baking powder
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Ingredients for buttercream:
1 1/2 packages Dr. Oetker Vanilla Pudding OR Jello-O (3 oz – 85 g) vanilla cook & serve pudding & pie filling
150 g (5.29 oz) sugar
750 ml (25.36 oz) whole milk
300 g (10.58 oz) soft butter
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For the cake:
200 g – 300 g (7.05 oz – 10.58 oz) red current jam or strawberry jam
12–16 candied cherries
150 g-200 g (5.29 oz – 7.05 oz) very finely chopped hazelnut krokant
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Ingredients for hazelnut Krokant:
145 g skinned hazelnuts
50 g sugar
25 g unsalted butter

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Instructions

Preparation of cake:
Use an electric hand mixer and mix soft butter with sugar, vanilla flavoring, and salt. Add one egg at a time to mix. Then, add rum. In a separate container, add cornstarch and baking powder to the flour. Mix it and sift it over the butter mixture. Stir until the batter is smooth. Pour the batter into a buttered baking pan for Frankfurter Kranz or in a coffee cake pan 10 inches or 11 inches in diameter with a center tube.
Preheat the oven to 175°C – 185°C (350°F – 365°F). Place the cake on the middle rack and let it bake for about 35 – 45 minutes.
Take the cake out of the oven and place it upside down on a cooling rack to let it cool down. Mark the center of the cake with toothpicks before cutting the cake twice horizontally.
Preparation of buttercream for Traditional Frankfurter Kranz Recipe:
Mix the pudding powder with some of the cold milk to dissolve it. Bring to boil with the rest of the milk and the sugar while stirring with a whisk. Take the pan off the heat and empty the pudding into a bowl right away, cover it with cellophane. (Wet one side of the cellophane wrap with water and cover the pudding with the wet side down. This will prevent a “skin” on top of the pudding from developing). Let the pudding cool down — but do not place it in the fridge.
Beat the soft butter with an electric hand mixer. While beating, add one tablespoon of pudding at a time. Continue until all the pudding is mixed into the butter and the consistency of your buttercream is light and fluffy.
Note: If the buttercream coagulates (which may happen if the butter and pudding are too cold or the pudding and butter have different temperatures) just put the buttercream in a bowl and place the bowl in the microwave for a few seconds and mix it again.
Preparation of homemade krokant for Traditional Frankfurter Kranz Recipe:
To make the krokant, finely chop the hazelnuts. Add sugar to a pan and let it caramelize. Add butter and chopped hazelnuts and stir to combine. Transfer to a baking sheet lined with parchment paper, let cool and reserve for later. When it has cooled down, break the krokant into small pieces.
Finishing of the Traditional Frankfurter Kranz:
Place the first layer of the cake on a rotating cake stand to decorate. Pass the jam through a sieve and spread the jam on top of the bottom layer. Spread a layer of butter cream on top of the jam using a spatula.
Place the second cake layer on top of the buttercream and make sure it lines up with the toothpicks. Spread jam and buttercream onto the second layer. Place the third layer of cake onto the second layer of buttercream. Line up with the toothpicks. Remove the toothpicks.
Spread the buttercream on the cake using the back of an angled icing spatula. Start with the sides of the inner ring and then do the sides of the outer ring.
Sprinkle the krokant over the surface of the cake. Using a cake lifter, carefully move the cake to the serving plate. Put the remaining buttercream into a piping bag fitted with a star tube and decorate the top with rosettes reflecting 12 or 16 pieces. Finally place the candied cherries on top of the buttercream rosettes.

Prep Time: 0 hours
Cook Time: 0 hours
Category: Recipes