Frankfurter Kranz Cake by Amalia (for all friends on recipes)

Frankfurter Kranz Cake - A Classic Delicacy with a Personal Touch

If you are looking for a spectacular dessert that impresses not only with its appearance but also with its taste, then the Frankfurter Kranz cake is the perfect choice. This recipe, with rich origins, is a delicious combination of fluffy layers and a smooth cream, all topped with a sweet and crunchy caramel decoration. With a little attention to detail and a few tricks, you can achieve a cake worthy of the most elegant parties.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 10

Ingredients

For the sponge:
- 6 eggs (ideally at room temperature for better whipping)
- 200 g sugar (you can use brown sugar for a more intense flavor)
- 200 g flour (wheat flour, but you can experiment with whole wheat flour for a different taste)
- 1 packet baking powder
- 3 tablespoons water (preferably warm water to help activate the ingredients)

For the cream:
- 1 packet vanilla pudding
- 500 ml milk (you can use plant-based milk for a vegan version)
- 2 tablespoons cornstarch
- Vanilla essence (to enhance the flavor)
- 50 g sugar (adjustable according to preferences)
- 250 g butter or margarine (for a smooth and creamy texture)

For decoration:
- 150 g sugar (to prepare the caramel)

Preparing the sponge

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. It is essential that the bowl in which you whip the egg whites is clean and dry to achieve a firm foam.

2. Whipping the egg whites: Use an electric mixer to whip the egg whites until stiff peaks form. This step is crucial for achieving a fluffy sponge.

3. Preparing the yolk mixture: In another bowl, mix the yolks with sugar, water, and vanilla essence until you obtain a homogeneous and fluffy mixture.

4. Incorporating the dry ingredients: Mix the flour with the baking powder, then gradually add the flour mixture to the yolk mixture, alternating with spoonfuls of whipped egg whites. Use a spatula and incorporate the ingredients with gentle movements from bottom to top to maintain the air in the egg whites and achieve a fluffy sponge.

5. Baking: Pour the mixture into a bundt pan, greased with butter and dusted with flour. Bake in a preheated oven at 160 degrees Celsius for 30 minutes or until the sponge is firm to the touch. You can check if it’s done by inserting a toothpick in the middle; if it comes out clean, the sponge is baked.

Preparing the cream

1. Boiling the milk: In a saucepan, bring half of the milk to a boil.

2. Preparing the pudding mixture: In a bowl, mix the other half of the milk with the vanilla pudding and cornstarch. Add the sugar and mix well.

3. Incorporating the cold mixture into the hot milk: Once the milk starts to boil, slowly add the pudding and cornstarch mixture, stirring continuously. This will prevent lumps from forming and will achieve a smooth texture. Continue stirring until the cream thickens.

4. Cooling the cream: Once the cream has thickened, let it cool completely.

5. Whipping the butter: In a separate bowl, whip the butter or margarine for 5 minutes until creamy. Add the cooled pudding cream and mix until well combined.

Assembling the cake

1. Cutting the sponge: Once the sponge has cooled completely, cut it into three equal slices.

2. Filling the layers: Between each layer, add a generous portion of cream. You can add slices of peach or other seasonal fruits for an extra touch of freshness and flavor.

3. Decorating the cake: Use the remaining cream to cover the top and sides of the cake.

4. Preparing the caramel: In a pan, melt the sugar over medium heat, stirring constantly until it turns golden caramel. Drizzle the warm caramel onto a greased aluminum foil, forming small drops. Let them cool and harden, then use them as decoration on top of the cake.

Chef's tip
For an even more flavorful cake, you can add a few drops of almond essence to the pudding cream or sprinkle a little cinnamon into the sponge mixture. Also, if you want a less sweet version, you can reduce the amount of sugar in the cream.

Frequently asked questions

1. Can I replace the eggs? Yes, you can use flax or apple eggs for a vegan version.

2. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Can I freeze the cake? Yes, the cake can be frozen, but it is recommended not to decorate it with caramel before freezing.

Delicious combinations

The Frankfurter Kranz cake pairs wonderfully with a fruit tea or a glass of sweet white wine. Additionally, a scoop of vanilla or peach ice cream will perfectly complement this dessert.

Nutritional details

Each serving contains approximately 350 calories, making it a delicious choice for special occasions. Due to the combination of eggs, milk, and butter, this cake provides protein, calcium, and healthy fats.

The Frankfurter Kranz cake is not just a simple dessert, but a culinary experience that will delight your senses and bring smiles to your guests' faces. So don't hesitate to make it, share it with your loved ones, and enjoy every bite!