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Frankfurter Kranz

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

    Slice cooled ring cake horizontally into three equal layers.

  7. 7

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

  8. 8

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

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Questions

What is Frankfurter Kranz?

A traditional ring cake layered with rich German buttercream and tart red jam, encrusted with caramelized hazelnut brittle and garnished with cherries. This reference files it under German dessert: made in the oven and on the stovetop, rated hard and about 80 minutes start to finish.

How much time should I plan for Frankfurter Kranz?

As written, 80 minutes: 45 of prep and 35 of cooking. The longest single stretch is step 4 (30 minutes): "Pour batter into a greased bundt pan and bake at 350 degrees F for 30 minutes until a toothpick comes out clean."

What oven temperature does Frankfurter Kranz need?

For Frankfurter Kranz, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 30 minutes, in step 4.

Why fold instead of stir in Frankfurter Kranz?

Step 3 reads: "Fold in 1 1/2 cups sifted cake flour, 1/4 cup cornstarch, and 2 tsp baking powder until smooth." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

What can I use instead of cake flour in Frankfurter Kranz?

The entry for Frankfurter Kranz calls for 1 1/2 cups cake flour, sifted. In its place: For each cup, take two tablespoons out of a cup of all-purpose flour and replace them with cornstarch, then sift.

Does Frankfurter Kranz contain tree nuts?

Yes: 1 cup hazelnut krokant, crushed. The full allergen list for this entry is gluten, dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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