Authentic Frankfurter Kranz (German Crown Cake)

4 from 5 votes

Authentic Frankfurter Kranz (German Crown Cake)

Frankfurter Kranz is a traditional German Cake, filled with German buttercream and jam. This crown-like cake is a classic and welcome addition to any coffee spread.

Course Dessert

Cuisine German

Prep Time 1

Cook Time 35

Resting Time 3

Total Time 4 35

Servings slices

Calories 443kcal

Author by Marita Sinden

Equipment

1 (10-inch) tube or Bundt cake pan (26 cm)
1 cake leveler see the recipe for alternative methods of slicing the cake
1 pallet knife
Piping bag with star tip

Ingredients

For the Cake Base

5 eggs medium size, at room temperature
1 cup granulated sugar
¾ cup corn starch
1 ¼ cups flour Germany Type 405, UK plain flour, USA cake flour
1 teaspoon baking powder

For the German Butter Cream

2 cups milk whole milk
½ cup cornstarch 2 oz
¼ cup granulated sugar 2 oz
1 egg yolk medium egg at room temperature
2 teaspoon vanilla extract
1 cups butter
½ cup powdered sugar
1 pinch turmeric (optional, for color)

For the Caramelized Almonds (Krokant)

1 ¾ cups almonds or hazelnuts
1 cup sugar 7 oz
2 teaspoon butter

For the filling

⅗ cup raspberry jam or another jam
2 oz fresh raspberries for decoration

Metric - US Customary

Instructions

Make the Cake Base

Note: The sponge needs at least a few hours to stabilize so it won't crumble when sliced, but making it a day ahead gives the best texture and makes assembly easier.
Preheat your oven to 347°F (175°C).
Using a stand or hand mixer, whisk together eggs and sugar at high speed for about 8 minutes, until pale, thick, and doubled in volume.
5 eggs, 1 cup granulated sugar
Combine the cornstarch, flour, and baking powder, then sift into the egg mixture in small portions, folding in gently on low speed after each addition. Mixing too fast can deflate the batter and make the cake dense.
¾ cup corn starch, 1 ¼ cups flour, 1 tsp baking powder
Grease the cake pan with butter and dust with flour so the cake releases easily after baking.
Pour the batter into the pan and bake for 35 minutes, until a skewer inserted in the center comes out clean. Cool completely, then refrigerate until needed.

To make the German Butter Cream

While heating the milk, place the cornstarch and granulated sugar in a bowl. Add 2 tablespoons of the milk, the egg yolk, and the vanilla extract, then whisk to combine into a smooth mass. Whisk thoroughly so there are no clumps. If you want a nice yellow color, add a pinch of turmeric here. It won't affect the taste, just the color.
2 cups milk, ½ cup cornstarch, ¼ cup granulated sugar, 1 egg yolk, 2 tsp vanilla extract, 1 pinch turmeric
Bring the remaining milk to a boil in a saucepan, stirring constantly so it doesn't scorch. Remove from heat and whisk in the starch mixture, then return to the heat and stir continuously until it thickens into a pudding. Aim for a fairly firm, not-too-creamy consistency.
Cool the pudding to room temperature. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Keep the pudding and the butter in the same room so they reach the same temperature together.
Once the pudding and butter are both at room temperature, whisk the butter with powdered sugar on high speed for about 3 minutes until pale and fluffy.
1 cups butter, ½ cup powdered sugar
Add the cooled pudding to the whipped butter one spoonful at a time, whisking on high speed after each addition until fully combined. Save the leftover egg white for another recipe.

To make the caramelized nuts

Heat the sugar and butter in a saucepan, stirring continuously, until melted and the sugar turns a light amber color. Watch closely, as caramelized sugar can burn quickly.
1 ¾ cups almonds , 1 cup sugar, 2 tsp butter
Add the almonds or hazelnuts to the pan and stir to coat evenly in the butter-sugar mixture. Spread onto baking paper to cool completely, then break into small pieces with a rolling pin or pulse in a food processor.

Assembling the cake

Slice the cake into 3 even tiers. Using a cake leveler is easiest. Alternatively, wrap a length of thread around the cake and pull the ends in opposite directions to slice through the middle, then repeat on the bottom half to create a third layer. Or score the outside edge with a paring knife, then follow the scored line with a serrated knife, lifting each layer off as you go.
On each layer, spread a layer of raspberry jam, followed by a layer of the German buttercream. Piping the buttercream on gives more even layers than spreading it with a palette knife, though both work.
⅗ cup raspberry jam
Once filled, refrigerate the cake for 15 minutes to firm up the layers before covering.
Set aside some buttercream in a piping bag fitted with a star tip for decorating later. Spread the remaining buttercream evenly over the outside of the cake, then refrigerate for another 15 minutes to firm up before adding the nuts. If serving the next day, wait to add the nuts until just before serving so they stay crisp.
Press the caramelized nuts gently onto the sides and top of the cake by hand until fully covered.
Pipe small buttercream rosettes on top of the cake and finish each with a fresh raspberry. Store in the fridge until ready to serve.
2 oz fresh raspberries

Nutrition