The Frankfurter Kranz is a very popular cake and should not be missed at any celebration. Although he is originally from Frankfurt, he has made a name for himself throughout Germany.
Ingredients
– 1/2 unwaxed lemon
– Butter and breadcrumbs for the mold
– 125 grams of butter
– 150 grams of sugar
– 4 eggs
– 1 packet of vanilla sugar
– 100 g cornstarch
– 1/2 tsp baking soda
– 120 grams of flour
– For the filling:
– 1 packet of vanilla custard powder
– 1/2 l milk
– 100 grams of sugar
– 250 grams of butter
– 1/2 shot glass of cherry brandy
– For the set:
– 1 nut-sized piece of butter
– 200 grams of sugar
– 200 g peeled, sliced almonds
– 1 tbsp. oil
– some candied cherries
Preparation of the Frankfurt wreath
Grate half a lemon to prepare. Grease the ring mold with butter and sprinkle with breadcrumbs.
Cream the butter with the sugar and gradually add the eggs. Then add the vanilla sugar and the lemon zest and finally fold in the sifted flour mixed with the cornstarch and the baking powder. Pour the mixture into the prepared ring form and bake in a preheated oven at 200 degrees for about 40 to 50 minutes. Turn the baked wreath out onto the grid and leave it to cool.
Cook the pudding as directed and allow it to cool, stirring frequently. Cream the butter and stir in the pudding spoon by spoon; make sure that the butter and pudding are about the same temperature. Finally, stir in the kirsch. Cut the sponge cake in half horizontally three times, fill it evenly with the buttercream and brush the outside of the wreath with the remaining buttercream. For the brittle, melt the butter, then add the sugar and let it melt slowly. It should have a light brown color, then stir in the almonds. Let this mixture cool and crush. Sprinkle the Frankfurter Kranz with the brittle and garnish as desired.
