Frankfurter Kranz

Name: Frankfurter Kranz
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: German
Ingredients: 1 1/2 cups unsalted butter, softened; 1 cup granulated sugar; 4 large eggs, room temp; 1 1/2 cups cake flour, sifted; 1/4 cup cornstarch; 2 tsp baking powder; 2 cups whole milk; 1 pkg vanilla pudding mix; 1/2 cup red currant jam; 1 cup hazelnut krokant, crushed; 8 glace cherries, drained

A traditional ring cake layered with rich German buttercream and tart red jam, encrusted with caramelized hazelnut brittle and garnished with cherries.

80 minHardServes 12480 cal/serving

GermanDessertOven and StovetopVegetarianHalal-friendlyPork-FreeAlcohol-FreeSoy-FreeLow-SodiumNightshade-Free

Ingredients

1 1/2 cups unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temp
1 1/2 cups cake flour, sifted
1/4 cup cornstarch
2 tsp baking powder
2 cups whole milk
1 pkg vanilla pudding mix
1/2 cup red currant jam
1 cup hazelnut krokant, crushed
8 glace cherries, drained

Instructions

1

Cook 1 pkg vanilla pudding mix with 2 cups whole milk over medium heat until thickened, then cool to room temperature.
2

Beat 1 1/2 cups softened unsalted butter with 1 cup granulated sugar until fluffy, then beat in 4 room temp large eggs one at a time.
3

Fold in 1 1/2 cups sifted cake flour, 1/4 cup cornstarch, and 2 tsp baking powder until smooth.
4

Pour batter into a greased bundt pan and bake at 350 degrees F for 30 minutes until a toothpick comes out clean.
5

Beat cooled pudding mixture into the butter mixture until smooth to form buttercream.
6

Slice cooled ring cake horizontally into three equal layers.
7

Spread 1/2 cup red currant jam and buttercream between each layer, then stack the layers.
8

Frost exterior with buttercream, coat with 1 cup crushed hazelnut krokant, and top with 8 drained glace cherries.

Questions

Can I make Frankfurter Kranz dairy-free?

Yes. The dairy in this entry is 1 1/2 cups unsalted butter, softened, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Frankfurter Kranz gluten-free?

Yes. The gluten in this entry is 1 1/2 cups cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Frankfurter Kranz keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Frankfurter Kranz?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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