home Confectionery Cakes Cake "Frankfurter Kranz" (Frankfurt Kranz)

Cake "Frankfurter Kranz" (Frankfurt Kranz)

Cake "Frankfurter Kranz" (Frankfurt Kranz)

Category: Confectionery
Kitchen: german
Frankfurter Kranz cake (Frankfurt Kranz)

Ingredients

Dough:
Oil 140 g
Sugar 170 g
Vanilla sugar 1p
Salt pinch
Flour 200 g
Starch 70 g
Baking powder 2 tsp
Milk 3st. l.
Eggs 4 things.
Cream:
Yolk 1 PC.
Vanilla sugar 1 p.
Powdered sugar 50 g
Oil 200 g
Milk 500 ml
Vanilla pudding 1 p
Coconut fat 30 g
Sugar 75 g
Interlayer:
Crocant 100 g
Jam or jam
For decor:
Cherries or strawberries or raspberries

Cooking method

  • One of the most popular desserts in our region is the Frankfurt Kranz (Frankfurt Wreath).
  • The cake is of an unusual shape, very tasty.
  • The wreath is always decorated with red berries, as if they were rubies.
  • Also, like Kezekuhen, this cake has many recipes, but I can say that they are all very tasty.
  • I took my recipe from the cookbook Backstube - einfach backen, I'm showing it, because Krantz is very handsome, and maybe our craftswomen will take the idea of ​​decorating and baking for a note.
  • Frankfurter Kranz cake (Frankfurt Kranz)
  • Dough:
  • Mix flour, starch, baking powder, vanilla sugar and sift.
  • Beat butter with powdered sugar and a pinch of salt. Beat eggs in a separate bowl. Add them to the butter, mix well, pour in the milk while stirring and add the flour mixture.
  • Grease the muffin mold with a hole, lightly sprinkle with flour and pour out the dough. It is slightly thicker in consistency than a pancake.
  • We bake at 180aboutFrom about 40 minutes.
  • I must say right away that this is a small cake, the dough took up less than half of the space in the mold.
  • We check the readiness with a skewer.
  • We take it out of the oven and let it rest for 10 minutes.
  • Remove from the mold and cool, it is better to let cool well.
  • The cake is wonderful, not dry, not heavy, not crumbly.
  • Cream:
  • We take 500 ml of milk, pour most of it into a saucepan, mix with sugar and a bag of vanilla sugar, put on the stove.
  • In a smaller part, put the yolk, vanilla pudding (can be replaced with starch), stir well and pour into the boiled milk with constant stirring.
  • Beat butter with icing sugar.
  • (The recipe contains coconut fat, it is added to make the cream denser and not melt.
  • I didn't have it, because the cream was a little thinner, it didn't work out properly to decorate.)
  • Without turning off the combine, add the pudding and whisk.
  • Assembly:
  • Carefully cut the cake into three cakes.
  • We spread each one with cream, then jam, preferably sour. I had a cherry one.
  • Lubricate the top with cream, sprinkle with crocant, or just chopped nuts, put berries on top.
  • Crocant. I bought a ready-made one.
  • Crocant is an original sprinkling for confectionery. The sugar is slowly heated until it turns golden brown. Then chopped nuts or almonds are added to it. The resulting mass is spread on a sheet greased with vegetable oil, evenly spread with a wooden spatula and allowed to cool. After that, the mass is crushed with a rolling pin into small crumbs.
  • (Culinary dictionary. Zdanovich L. I. 2001) (Source: "The United Dictionary of Culinary Terms")
  • Frankfurter Kranz cake (Frankfurt Kranz)


MariV
The gluttons are real!
And I. finally, she decided to bake a Vogtland sweet potato pie. I'll post it later
Rada-dms
Lerele, I'm sitting here and thinking where I will measure my waist soon !!!! Indeed, what a handsome man! Honestly, for me, yours is prettier than in the picture !!
MariVAnd there will be another cake with such a magical name!
louisa
Lerele, very appetizing wreath
MariV
Quote: Rada-dms


MariVAnd there will be another cake with such a magical name!
What magic - I lived in Vogtland thirty-two years ago ..., I often saw in pastry shops, did not dare to try, and if it were not for the competition, I would not have baked it into life!
Lerele
Oh, thanks for the kind words, but I was worried that this time I did not cope with the decoration as it should.
The butter was whipped up badly, and the cream was not * standing *. Yes, even fotala in the night, while the eater was not, and in the morning it was already well reduced
Rada-dms, and I tried it, and that's it, I won't, although it tastes good.
Here, too, something with pictures and recipes from the princess was carried away, pie after pie. It's good that it didn't work out with the princess, otherwise it would have baked even more.
Rada-dms
Lerele, here I sincerely say, about the princess, in vain! We must take !!! I now have it instead of a burned-out VVK, although I have a spare VVK
Lerele
Rada-dms, I’ll wait for now, in general I want to slow down with baking, otherwise the weight is worth, but it is necessary to leave.
I need to light up, but I honestly don't burn yet, although I read everything
kirch
How beautiful and I have no doubt that it is delicious. Trying out my new Nordic Ware kit
Lerele
kirch, I also have a cupcake pan, all in the grooves, beautiful for the cupcake.
Decorating is only more difficult.
In general, I read that they just do it in a round shape, but put something like a glass in the middle so that there is a hole.
Rada-dms
Lerele, I, too, did not burn, but did not even take for myself! And I did not fall in love right away, so now I use 70% NOT for baking !!! Honestly speaking !!! Very liberating!
kirch
I can do without decoration. If only it was delicious. The shape itself is very beautiful, for a Bavarian cake. By the way, do you have a recipe?
Lerele
kirch, delicious. And what is there to be tasteless. The dough is very good in consistency, not dry. And you can make any custard cream to taste. Last time I made a custard using August's recipe, I really like it. This time I tried to reproduce the recipe exactly.
Tumanchik
Yes .. soon the thinnest spot will be on the neck or on the wrist! Although there are still so many months of competition .... Pity, huh ???
Lerele
tumanofaaaa, but about the neck are you sure ???
Lerele
Quote: kirch

I can do without decoration. If only it was delicious. The shape itself is very beautiful, for a Bavarian cake. By the way, do you have a recipe?
I have not, rummaged, that I did not find anything suitable.
Tumanchik
Quote: Lerele

tumanofaaaa, but about the neck are you sure ???
well, for sure she is thinner than jo ..... a wonderful waist
kirch
Lerele, and whose cream recipe is easier? In your recipe or August. If August has a link
journeyman
Claass, such a beauty, and if the pudding is replaced with starch, the proportions are the same, potato starch?
Lerele
kirch, here is my Napoleon, there is about the cream and the link is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310986.0

The only thing I changed for this cake was that I did not dissolve the butter in hot, but did it as in this recipe, beat the butter and add the base. To make it thicker.

journeyman, now I'll find someone who wrote.
The pudding can be replaced with two tablespoons of starch and powdered milk.
In the recipe of the previous viksvik I did so and wrote that it turns out well.
tuskarora
Oh, what a beauty. I was already drooling all over from the abundance of goodies, and most importantly from the impossibility of cooking them all now!
Lerele
tuskarora, get well soon!!!!
Sonadora
Lerelehow delicious it must be! Thank you very much for the recipe! I will definitely try to cook it.
Lerele
Sonadora, the most important thing is that you have gold pens, so it will be beautiful. Well, it's delicious.

MariS
What a beauty! Today everyone agreed - so much baking! And what a!
You will laugh, but I also have Viennese pastries today.
Magic and more!
AnaMost
What splendor! .....

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers