Frankfurter Kranz
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| Origin | |
|---|---|
| Alternative name(s) | Frankfurt Crown Cake |
| Place of origin | Germany |
| Region or state | Frankfurt am Main |
| Details | |
| Type | Cake |
| Main ingredient(s) | Sponge cake, buttercream icing, red jam (typically strawberry, blackcurrant or cherry jam); brittle nuts, toasted almond flakes and/or ground hazelnuts |
The Frankfurter Kranz (or Frankfurt Crown Cake) is a cake specialty of Frankfurt, Germany.
Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam).[1] The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts. Krokant is signature to this dish.
After World War II, in the absence of butter, the surface of the cake was often coated with Kogel mogel (sweetened egg yolk paste)[citation needed], and other types of decoration may involve dots made from (more) buttercream or cocktail cherries.
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Frankfurter Kranz
See also
References
- ↑ "Frankfurter-Kranz Buttercream Filled Cake" (recipe). Recipezaar.com. Accessed June 2010.
External links
Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
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