Frankfurter Kranz (Buttercream Filled Cake) Recipe

🕒 Prep Time: 30 minutes
🕒 Cook Time: 1 hour
🕒 Total Time: 1 hour 30 minutes
🥧 Yield: 1 cake

Description:

Indulge in the luscious delight of Frankfurter Kranz, a traditional German treat filled with buttercream and adorned with a crunchy praline topping. This recipe offers a burst of flavors with options for customizing your buttercream filling to your liking.

Ingredients:

• 7 cups butter
• 3/4 cup granulated sugar
• 3 eggs
• 1/2 lemon, rind of (grated)
• 3/4 cup flour
• 1/3 cup cornstarch
• 2 tsp baking powder

For Praline Topping:

• 1 cup butter
• 1/4 cup granulated sugar
• 1 cup hazelnuts (chopped)

For Butter Cream Filling:

• 6 tbsp granulated sugar
• 3/4 cup water
• 1/2 cup cornstarch
• 1 cup butter (softened)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cream 7 cups of butter with 3/4 cup granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in grated lemon rind for a zesty flavor.
5. Sift flour again with cornstarch and baking powder.
6. Gradually stir in the butter-egg mixture until thoroughly blended.
7. Butter and flour a cake ring mold and tap out excess flour.
8. Pour the batter into the prepared pan.
9. Bake in the lower half of the oven for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack.

Praline Topping:

1. In a fry pan, place 1 cup of butter and 1/4 cup of granulated sugar over low heat. Stir constantly until the sugar is lightly browned and melted.
2. Stir in chopped hazelnuts and pour the mixture onto a greased or buttered flat serving plate.
3. Once cold and hard, crack the praline topping into small pieces.

Butter Cream Filling:

1. Over low heat, cook 6 tbsp of granulated sugar, 3/4 cup of water, and 1/2 cup of cornstarch in a saucepan, stirring until dissolved.
2. Bring the mixture to a boil and stir until it forms a soft ball when dropped in cold water or reaches 238°F (114°C) on a candy thermometer.
3. VERY slowly, stirring constantly, pour the boiling hot syrup into a bowl.
4. Beat until the mixture cools and becomes smooth.
5. Cool completely.
6. Beat softened butter into the cooled creme, adding your favorite flavoring:
   • 3 to 4 tbsp of rum, arrack, kirch, or fruit liquor
   • 1 tbsp of vanilla extract
   • 2 and 1/2 oz of melted and cooled semi-sweet baking chocolate
   • 1/2 cup of ground hazelnuts

Assembly:

1. Cut the cooled cake into 3 layers.
2. Spread 1 cup of buttercream filling onto the bottom and middle layers, saving enough to cover the outside of the cake.
3. Stack the layers and spread the remaining filling on top and around the sides.
4. Sprinkle praline topping over the top and sides of the cake for a crunchy finish.
5. Chill the cake for at least 24 hours before serving to allow the flavors to meld together.

Indulge in the decadent layers of this Frankfurter Kranz, where the richness of buttercream meets the crunch of praline topping, creating a harmonious symphony of flavors and textures. Enjoy every blissful bite of this German classic! 🍰✨