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LOCATION: Recipes >> German >> Layer Cake

Print this Recipe    Layer Cake

Frankfurter Kranz
Layer cake with butter cream filling and praline topping

1 tablespoon butter, softened
2 tablespoon flour
1/4 lb. + 4 tbsp. Unsalted butter (1 1/2 sticks), softened
1 c. sugar
1 c. all-purpose flour
1 1/2 tsp. finely grated lemon peel
6 eggs, room temperature
3/4 c. cornstarch
1 tbsp. Double-acting baking powder
3/4 c. rum

Preheat oven to 325 degrees. With a pastry brush or paper towel,
coat the bottom, sides and tube of a 9" cake pan with 1 tbsp of
soft butter. Sprinkle the butter with 2 tbsp. of flour, spread
evenly, and tap out excess flour.

In a large bowl, cream 1/4 pound + 4 tbsp. butter, 1 c. sugar, 1
tbsp. of the flour + the lemon peel together. Then beat in the
eggs, one at a time. Beat until smooth. Combine remaining flour,
cornstarch and baking powder, and sift them into the butter a little
at a time, beating well after each addition.

Pour the batter into a cake pan and bake in the middle of the oven
for 40 minutes, or until a cake tester inserted into the center
comes out clean. Let cake cool in the pan for 10 minutes. Run a
knife along the inside edges of the cake pan then turn cake out
onto a wire rack.

When the cake has cooled completely, slice it crosswise with a
large, sharp knife into 3 equal layers. (It is easier to cut if
prepared a day in advance.)

Spread layers on a long strip of foil or wax paper and sprinkle each layer
with 1/4 c. of rum.


Filling

10 egg yolks at room temperature
1 lb. unsalted butter (4 sticks), softened
1 1/3 c. sugar
1/8 tsp. cream of tartar
2/3 c. water
1/2 c. rum

Beat egg yolks in a large bowl until thick and lemon colored. Set
beaten yolks aside. Cream the pound of butter until it is light
and fluffy. Set it aside.

Bring 1 1/3 c. sugar, 1/8 tsp. Cream of tartar and 2/3 c. water to
a boil over medium heat in a small saucepan, stirring only until
the sugar dissolves. Increase the heat to high and boil the syrup
briskly with out stirring until it reaches a temperature of 236
degrees on a candy thermometer, or until a drop of syrup spooned
into cold water forms a soft ball.

Pour the syrup in a thin stream into the reserved egg yolks, beating
constantly. Continue beating 4-5 minutes longer, or until mixture
is thick and smooth. Gradually add 1/2 c. rum, and continue to
beat until the mixture has cooled to room temperature, and is thick.
Beat in the reserved butter, 1 tbsp. at a time, and when it is
completely absorbed, cover the bowl with wax paper or plastic wrap
and refridgerate for at least 30 minutes, or until it can be easily
spread.


Praline Topping

1 tbsp. butter
1 c. sugar
1/2 c. cold water
1 c. blanched almonds

With a pastry brush or paper towel, coat a baking sheet with 1
tbsp. butter and set aside. In a small saucepan, bring 1 c. sugar
and 1/2 c. water to a boil over medium heat, stirring only till
sugar dissolves. Increase heat to high and boil briskly, undisturbed,
until the syrup reaches 236 degrees on a candy thermometer, or a
drop of syrup spooned into cold water forms a soft ball. Stir in
the nuts and cook until the syrup reaches a temperature of 310
degrees on a candy thermometer, or until the syrup caramelizes and
turns a rich, golden brown.

Pour syrup evenly onto the baking sheet. When it is cool and firm,
break the praline into small pieces and pulverize it in a blender
for a few seconds, or crush it with a mortor and pestle. Spread it
out on wax paper.


Place the bottom layer in the center of a large cake plate and
spread it with butter cream till it reaches a thickness of 1/2".
Set the second layer on top and spread another 1/2" thick of butter
cream. Set the top layer on the cake and mask the sides and top
with the left over butter cream.

Gently press crushed praline over the sides of the cake, and sprinkle
the remainder over the top. Any extra butter cream can be piped on
the cake as decoration.

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