Frankfurter Kranz

This delicious butter cream cake is called “Frankfurter Kranz”, in English Frankfurt’s wreath, and was created all the way back in 1735 to resemble a crown. The hazelnut croquant layer is supposed to represent the gold and the red cherries are supposed to look like the rubys of the crown.

Filled with vanilla butter cream and jam, this cake is perfect for all the sweet tooths out there.

Better prepare this one in advance so you get the best flavor out of it!

Ingredients:

For the Dough:

• 250 gr soft butter + a little for the cake pan

• 230 gr sugar

• 1 pack vanilla sugar

• 1 pinch of salt

• 5 eggs (medium)

• 230 gr flour

• 3 tbs baking powder

• 50 ml milk

For the butter cream

• 2 packs vanilla pudding powder

• milk (amount depends on the pudding recipe)

• 250 gr soft butter

• 50 gr powdered sugar

To garnish

• 200 gr currant jam or raspberry jam

• 150 gr hazelnut croquant

• 10 cocktail cherries

For the original version you need a baking dish in the shape of a wreath or like a Bundt cake.

Instructions:

1. Grease the baking dish.

2. Preheat the oven on 180° celsius.

3. For the dough, whip butter, sugar, vanilla sugar and salt in a bowl until fluffy.

4. Slowly add eggs.

5. In another bowl, mix flour and baking powder.

6. Alternating flour mixture and milk, slowly add to the butter and egg mixture.

7. Pour dough into baking dish and bake in the lower third of your oven for 45 mins. Let cool after.

8. In the meantime, prepare vanilla pudding as described on the package, then pour into a bowl and immediately cover with plastic wrap. Let cool.

9. After it has completely cooled down, take dough out of the baking dish and carefully cut horizontally twice.

10. Take the two bottom pieces and spread half of the jam on each piece.

11. In a bowl, whip butter and sugar until fluffy, then slowly add pudding until it becomes a smooth cream. But ¼ of the cream aside for later.

12. Spread half of the remaining butter cream onto the bottom part, put the second part on top and press a little. Spread the rest of the cream on the second part and add the top part.

13. Cool cake for 15 minutes, then take the rest of the cream you put aside and cover the whole outside of the cake with it.

14. Take the hazelnut croquant and press onto the outer parts of the cake. Decorate with whipping cream and cocktail cherries as shown in the picture. Cool until served.

Now you’re done! It is best made in advance so that the taste can really get through the whole cake.

En Guuden!