Frankfurt Crown Cake
A royal recipe in ring form
Posted in Cakekitchen

Frankfurter Kranz

The Frankfurt Crown Cake is the crowning touch on your coffee table. The ring shape of the Frankfurt Crown Cake is intended to remind you of the golden crown with which the German royals were once crowned in Frankfurt am Main. The cake seduces your tongue with vanilla buttercream, raspbe rry jelly between loose layers of sand cake. The icing on the cake is the crispy hazelnut brittle that covers the cake. The cherries, which are placed on top of the cake to finish, are supposed to symbolize the royal rubies.

 

Ingredients

For the cake:
8.8 oz. (250g) butter, softened
1 cup (200g) sugar
1 tbsp. vanilla sugar
pinch of salt
5 medium eggs
1 3/4 cups (230g) all-purpose flour
3 tsp. baking powder
1/3 cup (80ml) Eierlikör/Advocaat

For the pudding buttercream:
3 1/2 cups (850ml) milk
2/3 cup (80g) cornstarch
1/4 cup (50g) sugar
2 tsp. vanilla extract
8.8 oz. (250g) butter, softened
1.8 oz. (50g) confectioners’ sugar

For the decoration:
7 oz. (200g) raspberry jam
7 oz. (200g) hazelnut brittle
3.5 oz. (100g) heavy cream
1 tsp. confectioners’ sugar
some candied cherries


Preparation time: 1 hour
Baking time: 45 Minuten

Directions

Bake a bundt cake:

First of all you should preheat the oven to 180°C (350°F) and grease a bundt pan (about Ø 9.5 inches). A useful tip: In order to be able to remove the cake from the form later, you can grease your new round cake form and dust it with flour. Just like that!
Add the softened butter, sugar, vanilla sugar and salt to a large mixing bowl . mariella until light and fluffy. Now you can add the eggs one after another and mix well after each addition. Mix the flour with baking powder and then add together with the Advocaat (Eierlikör) to the bowl – mix until just combined. The fluffy dough can then already be put into the prepared form. Pour the batter into the prepared bundt pan, smooth out the top and baking in the lower third of the oven for about 45-50 minutes. Take out of the oven and let cool down for some time in the pan, then carefully remove and let cool down completely on a wire rack.

Do the buttercream:

In the meantime you can prepare the buttercream. For the pudding buttercream add about 1/2 cup (100ml) of the milk into a small bowl and mix with the cornstarch, sugar, and vanilla extract until well combined. Add the rest of the milk to a large pot and bring to a boil. As soon as bubbles appear on the surface of the milk add the milk-cornstarch mixture and mix in. Stir until thickened and bubbles come up again, then remove from the heat and cover immediately with a piece of plastic wrap – directly on top of the pudding – to prevent the development of a skin. Let cool down completely.
Add the softened butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cooled pudding gradually while whisking constantly. To make sure the buttercream is completely smooth and has no pudding pieces you can press the pudding through a fine-mesh sieve before. Whisk on high speed for about 4-5 minutes until the buttercream is creamy and fluffy.

When the cake is cooled down completely, the next steps will be done:

Cut the bundt cake horizontally into three equal layers/rings. Place the bottom layer on a serving plate marcello and spread half of the raspberry jam on top. Try to stay away from the edges of the cake with the jam – just a bit so it won’t overflow the edges. Add some buttercream on top of that and spread evenly. It works best if you add the buttercream to a piping bag with a large round tip and pipe rings on top of the jam, but using only a rubber spatula is also fine. Place the middle cake layer/ring on top of the buttercream and repeat the process with jam and a second layer of buttercream. Place it in the fridge for about 20 minutes to firm up.
Finish with the top cake layer/ring. Coat the complete cake with a thin layer of buttercream. Sprinkle with the hazelnut brittle and press a bit into the cream so it sticks.

For the royal rubies on the crown you should prepare a topping: Whisk the heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and pipe little swirls on top of the cake – finish with the candied cherries. One last time you should place your royal pastry in the fridge before serving and slicing. To make it even, you can use the emilio serving plate to follow the cutting grooves very well.
Finally, serve the Frankfurt Crown Cake on the marcello cake container.

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