Frankfurt crown cake

Name: Frankfurt crown cake (Frankfurter Kranz)
Cuisine: German
Ingredients: 150 g/5 oz/¾ cup caster (superfine) sugar; pinch of salt; 5 eggs; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 50 g/2 oz/½ cup cornflour (cornstarch); 50 g/2 oz/½ cup cornflour (cornstarch); 5 ml/1 tsp baking powder; 200 g/7 oz/1 cup caster sugar; 6 egg yolks; 20 ml/4 tsp almond liqueur; 200 g/7 oz/scant 1 cup butter, softened; 100 g/3½ oz/1 cup chopped almonds; 50 g/2 oz praline, finely chopped (see Cook’s tip); 200 g/7 oz/⅔ cup red fruit jam (strawberry, cherry or redcurrant); 200 g/7 oz/⅔ cup red fruit jam (strawberry, cherry or redcurrant); 200 g/7 oz/⅔ cup red fruit jam (strawberry, cherry or redcurrant); 200 g/7 oz/⅔ cup red fruit jam (strawberry, cherry or redcurrant); 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 12 glacé (candied) cherries

Frankfurter Kranz

Preparation info

Makes about
12
slices

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

My aunt used to make this cake and I loved it! I’ve tried a lot of other recipes but hers is the best, and I hope I have copied it faithfully. The cake is made in a similar way to the Black Forest gateau: first you bake a sponge cake, then you layer it with a cream filling.

Ingredients

150 g/5 oz/10 tbsp butter, softened
150

Europe
Germany
Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3 and butter a ring mould 25cm/10in in diameter. Cream the butter with the sugar, then beat in the salt, eggs and liqueur. Sift the flour, cornflour and baking powder and fold gently into the mixture. Turn into the mould and <