Frankfurter Kranz Buttercream Filled Cake
Indulge in the timeless elegance of the Frankfurter Kranz, a classic German buttercream-filled cake that dazzles with layers of tender sponge, velvety vanilla buttercream, and a crown of caramelized hazelnuts. This rich and decadent dessert, often referred to as "Frankfurt Crown Cake," symbolizes royalty with its ring shape and golden nut coating. The cake is sliced into three horizontal layers, generously filled with silky homemade buttercream, and optionally complemented by a splash of berry jam for a delightful fruity twist. The final flourish comes with a coating of crunchy caramelized hazelnuts and piped buttercream rosettes, making it as stunning as it is delicious. Perfect for special occasions or an indulgent treat, this show-stopping dessert serves 12 and pairs beautifully with a cup of coffee or tea. Prepare to impress your guests with a true masterpiece of European baking!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 50 g Cornstarch
- 1 tsp Baking powder
- 200 g Unsalted butter (softened)
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 4 large Eggs
- 4 tbsp Milk
- 300 g Unsalted butter (for buttercream)
- 200 g Powdered sugar
- 40 g Vanilla pudding mix
- 500 ml Milk (for pudding)
- 150 g Hazelnuts (chopped)
- 100 g Granulated sugar (for caramelized hazelnuts)
- 100 g Milk or berry jam (optional, for filling)
Instructions
Preheat the oven to 175°C (350°F). Grease and flour a bundt pan or ring cake pan.
In a bowl, sift together the flour, cornstarch, and baking powder. Set aside.
In a different large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the vanilla extract.
Add the eggs one at a time, mixing well after each addition.
Gradually fold the dry ingredients into the wet ingredients in batches, alternating with the milk. Mix until just combined.
Pour the batter evenly into the prepared cake pan and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Prepare the pudding according to the package instructions using 500 ml of milk. Let it cool completely, stirring occasionally to prevent a skin from forming.
For the buttercream, beat 300 g of softened butter until fluffy. Gradually sift in the powdered sugar and continue mixing. Once the pudding has cooled, add it one spoonful at a time to the butter mixture while beating until smooth and creamy.
Slice the cooled cake horizontally into three layers. Spread a thin layer of buttercream onto the first layer. Optionally, spread a thin layer of berry jam or milk before the buttercream. Repeat for the second layer, then place the top cake layer.
Spread a thin crumb coat of buttercream around the entire cake to seal in any crumbs. Chill the cake for 15-20 minutes, then cover with a final, smooth buttercream layer.
To make the caramelized hazelnuts, heat 100 g of granulated sugar in a dry pan over medium heat until melted and golden. Add the chopped hazelnuts and stir until coated. Immediately transfer to a sheet of parchment paper and let cool. Once hardened, break into small pieces or crush into coarse crumbs.
Press the caramelized hazelnut pieces around the sides of the buttercream-coated cake.
Decorate the top of the cake with piped buttercream rosettes, hazelnuts, or cherries as desired.
Refrigerate the cake for at least 1 hour before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
7203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.2 g | 561% | |
| Saturated Fat | 270.2 g | 1351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 771.2 g | 280% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 562.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 19.6 mcg | 98% | |
| Calcium | 1094 mg | 84% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
