German Frankfurt Crown Cake Recipe

If you’re looking to impress your guests with a decadent, European-inspired dessert, the German Frankfurt Crown Cake is the perfect choice. This cake is a beautiful combination of light, fluffy sponge layers and a rich buttercream filling, all encased in a glossy apricot glaze and topped with crunchy praline powder. This recipe combines both traditional and delightful flavors, making it an ideal treat for any occasion.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 12 servings
• Category: Dessert
• Cuisine: European
• Keywords: European, Oven, < 4 Hours

Ingredients

Nutritional Information (Per Serving)

Instructions

Preparing the Cake

1. Cream the Butter and Sugar: Begin by creaming 1 cup of softened butter and 1 1/2 cups of sugar together in a large bowl. Beat the mixture on medium-high speed until it becomes very light and fluffy, about 5 minutes.

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2. Add Egg Yolks: Once the butter and sugar are well combined, add the 6 egg yolks one at a time, mixing well after each addition. Continue mixing until the mixture is smooth and pale.

3. Incorporate Lemon Rind and Rum: Stir in the freshly grated lemon rind and 2 tablespoons of rum for that aromatic, citrusy flavor.

4. Sift and Fold in Dry Ingredients: Sift together the 4 teaspoons of baking powder and 3 1/2 cups of white flour to avoid any lumps. Gradually add the sifted dry ingredients to the wet mixture, folding gently to combine. The batter should be thick and smooth.

5. Beat Egg Whites: In a separate bowl, beat the 6 egg whites until stiff peaks form but are not dry. Gently fold the beaten egg whites into the batter in batches, ensuring you maintain the light and airy texture.

6. Prepare the Pan: Grease a 10-inch tube pan well to prevent the cake from sticking. Pour the batter into the prepared pan and smooth out the top.

7. Bake the Cake: Preheat the oven to 325°F (165°C). Bake the cake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Buttercream Filling

1. Prepare the Sugar Syrup: In a saucepan, combine 1 cup of sugar and 3/4 cup of water. Bring the mixture to a boil and cook until it reaches 238°F (soft ball stage) on a candy thermometer.

2. Beat Egg Yolks: While the syrup is cooking, beat the 6 egg yolks in a separate bowl for 5 to 10 minutes, until they become light and fluffy.

3. Combine Syrup and Egg Yolks: Once the syrup reaches the correct temperature, slowly pour it into the egg yolks in a thin stream while continuing to beat. Beat for an additional 5 minutes until the mixture has thickened and doubled in volume.

4. Add Rum and Butter: Gradually add 2 tablespoons of rum into the egg mixture. In a small bowl, beat 1/2 cup of butter until soft and light. Slowly add the softened butter into the egg mixture a little at a time, continuing to beat until the mixture is thick and creamy.

5. Chill the Buttercream: Chill the buttercream filling in the refrigerator until it reaches a spreadable consistency. If it becomes too firm, beat in additional softened butter until it reaches the right texture.

Preparing the Praline Topping

1. Prepare the Pan: Spread 2 tablespoons of butter thickly in a 9×13-inch baking pan. This will help prevent the praline from sticking.

2. Cook the Praline: In a small saucepan, combine 1 cup of sugar and 1/2 cup of water. Bring it to a boil and cook until it reaches 239°F (soft ball stage) on a candy thermometer. Stir in the almonds and continue cooking until the syrup reaches 310°F, or until the syrup caramelizes to a golden brown.

3. Pour the Praline: Once the praline mixture is ready, pour it into the prepared pan and allow it to cool completely. Once cooled, break the praline into small pieces and grind it in a blender or food processor to create praline powder.

Assembling the Cake

1. Slice the Cake: Once the cake has cooled completely, slice it crosswise into 3 even layers.

2. Soak the Layers: Pour 2 tablespoons of rum over each layer of cake to infuse it with flavor and moisture.

3. Spread Buttercream: Place the bottom layer of the cake on a cake plate and spread half of the chilled buttercream over it. Repeat with the second layer, using the remaining buttercream.

4. Top the Cake: Place the third layer of cake on top, then spread apricot glaze (made from simmering apricot jam with sugar and straining it) over the top and sides of the cake to give it a shiny finish.

5. Add Praline: Press the praline powder into the apricot glaze to give the cake a crunchy, sweet topping.

6. Decorate: If you have any remaining buttercream, you can use it to pipe decorative swirls or borders on top of the cake.

Tips for a Perfect Frankfurt Crown Cake

• Ensure the Cake Layers are Light: Be sure not to overmix the batter after adding the egg whites to maintain the airy texture of the cake.
• Chill the Buttercream: The buttercream filling must be chilled to achieve the proper consistency for spreading. If it’s too soft, it will run off the layers.
• Praline Topping: The praline topping adds a crunchy texture that contrasts beautifully with the soft cake and creamy filling. Be sure to break it up finely for the best presentation.
• Rum: The rum adds a delightful depth of flavor, but feel free to reduce or eliminate it if you prefer a non-alcoholic version.

With its rich flavor profile and stunning presentation, the German Frankfurt Crown Cake will undoubtedly become a favorite for any dessert lover. Whether you’re preparing it for a special occasion or just to indulge in a treat, this cake is sure to leave a lasting impression. Enjoy!