Berliner Kranzkuchen

Berlin “Garland” Cake

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Work 1 lb. of flour with 6 ozs. of butter, the yolks of 8 eggs, ozs. of yeast dissolved in warm milk or water, 4 tablespoons of sugar, and sufficient milk to make a stiff dough. Knead thoroughly and roll out to a long, square sheet. Brush over with melted butter, sprinkle with chopped almonds, currants and sugar, and roll the paste into a long thick sausage. Now cut the paste in half, lengthwise, and twist the two pieces together. Brush over with yolk of egg, sprinkle with finely chopped almonds, and bake in a moderate oven till a light golden colour. When cold, cover with white icing flavoured with rosewater.