A taste of German nostalgia: FRANKFURTER KRANZ CAKE

A taste of German nostalgia: FRANKFURTER KRANZ CAKE// Get a taste of traditional Germany with this mouthwatering Frankfurter Kranz cake recipe! This classic German cake is a staple of old-world bakeries, and now you can bring it to life in your own kitchen. With layers of a moist sponge cake, rich buttercream, and a crunchy roased hazelnuts crust, this show-stopping cake is sure to impress friends and family alike. Join us as we make this nostalgic German cake for the very first time and see how we get on. From the first bite, you'll be transported to the flavours of old Germany and right back into childhood days. So come along, and let's get baking!

Let us know in the comments if you ever tried Frankfurter Kranz and if you know it, have you ever made it yourself?

Lots of love,

Kirsten & Joerg

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THIS VIDEO IS NOT SPONSORED

FRANKFURTER KRANZ RECIPE:

Ingredients for the batter
250g butter
200g sugar (we actually used 1/3 less sugar than this recipe states and it was still sweet enough for us)
2 tablespoons of vanilla sugar
pinch of salt
6 eggs
250g flour (gluten free works as well)
3 tablespoons baking powder


Ingredients for the butter cream
2 packets of vanilla pudding
80g sugar (also here we used only 50g of sugar which was still sweet enough)
800ml milk
500g soft butter


For the decoration
We used roasted hazelnuts but you can also take about 15g of butter, 75g sugar (less if you prefer) and 150g chopped almonds and roast them
glazed cherries
raspberry jam

Method
Grease the mould and preheat the oven to 180 degrees Celsius.
Beat the butter until soft and add sugar, vanilla sugar and salt. Add the eggs bit by bit and beat for about half a minute before you add the next one. Mix the flour with the baking powder and add in two portions. Beat thoroughly. Put the batter into the cake mould and bake for about 40 minutes.

After baking let the cake cool down and prepare the pudding in the meantime according to the instructions. When the pudding is prepared, cover it with some cling film so it doesn't get a skin and let it cool down to room temperature.

For the butter cream beat the soft butter for about 10-15 minutes and then add the cold pudding bit by bit. Put some buttercream aside for the piping. Put the cake into the fridge for about 30 minutes together with the rest of the buttercream before you continue.

Depending on which flour you used you get 2 to 3 layers so create the layers, then spread the jam onto the first layer, then add the butter cream on top, move on to the second layer doing the very same. Use the rest of the butter cream for the outside and inside of the cake. Sprinkle the roasted hazelnuts of almonds onto the cake, use the piping bag to create small circles on top of the cake and finally top with a cherry. Voilà! Put the cake into the fridge for a while before serving. And finally enjoy!!

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SOME ITEMS USED:

FRANKFURT WREATH CAKE MOULD: https://www.amazon.co.uk/dp/B00008WVM...

BOSCH STANDMIXER: https://www.amazon.co.uk/dp/B0D4QXBCP...

CAKE CUTTING WIRE: https://www.amazon.co.uk/dp/B000YJD81...

TALA ICING SPATULA: https://www.amazon.co.uk/dp/B004W75YB...

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CONTENTS OF THIS VIDEO:

0:00 - Intro
1:40 - Making the batter
4:21 - Frankfurt wreath cake mould
4:53 - The cake goes into the oven
5:25 - Making the butter cream
6:21 - Will the cake work gluten free?
7:16 - Creating the layers, filling and decorating the Frankfurter Kranz
12:27 - The finished Frankfurter Kranz
14:14 - Taste test
15:44 - Outro
16:20 Outtakes

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MUSIC:


The music in our videos is from Epidemic Sound & Artlist, royalty free music sharing sites which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/ & https://artlist.io/

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