I made the krantz cake for the first time when I wanted to use more eggs and had walnuts in the pantry. It's a cake with crispy meringue layers with nuts, a fine vanilla cream, and a crunchy krantz topping. It is worked in stages, but it’s not a complicated recipe if you have patience.
Quick info
Total time: approx. 2 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25-35 minutes (for the 3 layers)
Servings: 12-16
Difficulty: medium
Recipe type: dessert, layered cake, for occasions or weekends
Ingredients
Base (meringue layers with nuts):
- 10 egg whites
- 25 tablespoons sugar
- 300 g ground walnuts
- 6 tablespoons flour
Cream:
- 10 egg yolks
- 150 g powdered sugar
- 250 g butter (at room temperature)
- 2 teaspoons vanilla essence
Krantz:
- 100 g sugar
- 150 g walnuts
Preparation method
1. Preparing the nut layers
- Separate the egg whites from the yolks.
- Whip the egg whites until stiff peaks form. While whipping, gradually add the sugar until a dense meringue forms.
- Add the ground walnuts and flour over the meringue and gently fold in with a wooden spoon, being careful not to deflate the mixture.
- Divide the mixture into three equal parts.
- Line a baking tray (I use the classic oven tray) with parchment paper.
- Spread the first part of the mixture evenly, using a spatula or the back of a spoon.
- Bake the layer at 180°C in a preheated oven until it is lightly browned on top (about 8-12 minutes, depending on the oven). It should not burn.
- Remove the layer and let it cool, then repeat for the other two layers.
2. Egg cream with butter
- Beat the egg yolks with the powdered sugar using a mixer until they become a lighter cream.
- Place the mixture over a double boiler or on low heat, stirring continuously, until it thickens slightly and reaches a creamy consistency. Do not let it boil, or the yolks may curdle.
- Remove from heat and let the cream cool completely.
- When the egg cream is completely cool, beat the soft butter separately until creamy.
- Gradually add the cold egg cream to the whipped butter, mixing after each addition. Finally, add the vanilla essence and mix well.
3. Walnut Krantz
- Place the sugar in a clean pan over medium heat and let it melt and caramelize.
- When the sugar turns golden brown, add the walnuts and quickly stir to coat them evenly with caramel.
- Immediately pour it onto a wooden cutting board or a heat-resistant surface. The walnut with sugar needs to cool completely.
- Once cool, break the large pieces, place them in a clean towel, and crush them with a rolling pin until you get small pieces of krantz. Do not turn them into powder; it’s good to keep them crunchy.
4. Assembly
- Place the first meringue layer with nuts on a platter.
- Spread one-third of the cream on top.
- Place the second layer, then another layer of cream.
- Add the third layer and cover with the remaining cream.
- Sprinkle the crushed krantz evenly on top.
- Refrigerate the cake for at least one hour to firm up a bit so it can be cut nicely.
Why I make this recipe often
This cake keeps well in the fridge, so I can make it a day or two before a celebration or when I have guests. The layers remain slightly crunchy, the cream is balanced, not heavy, and the krantz adds a good texture contrast. It has always been a hit at the table.
Tips and variations
Tips
- Spread the layers as evenly as possible so they don’t end up too thin at the edges.
- If you use a smaller tray, the layers will come out thicker; do not change the quantities for the first test.
- Do not leave the caramel on the heat too long, or it will become bitter.
- Let the egg cream cool completely before combining it with the butter, to avoid curdling.
- Trays with parchment paper make it much easier to remove the layers.
Substitutions
- You can use granulated sugar in the cream if you don’t have powdered sugar, but you will need a bit more patience to mix it well.
- The walnuts can be replaced with hazelnuts, but the taste changes quite a bit.
- The vanilla essence can be omitted, but the cream will be more neutral.
Variations
- If you want, you can add a thin layer of krantz between the layers, but it’s optional.
- For presentation, you can cut the cake into small squares and sprinkle some additional ground walnuts on top.
Serving ideas
- Serve cold, cut into squares or rectangles.
- Pairs well with coffee or tea.
- If there are leftovers, keep them in the fridge, and the next day it’s even better.
Frequently asked questions
Can I make the cream without a double boiler?
Yes, the cream can be cooked directly on low heat, but it needs to be stirred continuously and carefully not to curdle.
What can I use to cut the meringue layers easily?
A long, sharp knife works best, dipped in hot water and wiped dry, especially if the layers are crispy at the edges.
Does the krantz stay crunchy after a day?
Yes, if the cake is kept in the fridge, the krantz topping remains crunchy even after 24-36 hours.
Can I freeze the cake?
I do not recommend it. The layers and cream have textures that suffer when defrosted, and the krantz becomes soggy and loses its texture.
Why can the cream curdle?
Most often because the butter or egg cream are not at the same temperature, or the egg cream was added too quickly.
Nutritional values
Approximately, one serving (out of 16) contains about 280-320 kcal.
Carbohydrates: 25-30 g
Proteins: 5-6 g
Fats: 18-20 g
Values may vary depending on the portion size and exact ingredients. Sugar and butter are the main sources of calories, while walnuts provide good fats and a bit of protein.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. It does not need reheating. The layers absorb moisture from the cream but remain quite crunchy even after a few days. The krantz on top may become slightly softer but retains its flavor.
The krantz cake is a practical choice for anyone wanting a dessert with nuts, cream, and a crunchy layer without complicated steps or hard-to-find ingredients.
Quick info
Total time: approx. 2 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25-35 minutes (for the 3 layers)
Servings: 12-16
Difficulty: medium
Recipe type: dessert, layered cake, for occasions or weekends
Ingredients
Base (meringue layers with nuts):
- 10 egg whites
- 25 tablespoons sugar
- 300 g ground walnuts
- 6 tablespoons flour
Cream:
- 10 egg yolks
- 150 g powdered sugar
- 250 g butter (at room temperature)
- 2 teaspoons vanilla essence
Krantz:
- 100 g sugar
- 150 g walnuts
Preparation method
1. Preparing the nut layers
- Separate the egg whites from the yolks.
- Whip the egg whites until stiff peaks form. While whipping, gradually add the sugar until a dense meringue forms.
- Add the ground walnuts and flour over the meringue and gently fold in with a wooden spoon, being careful not to deflate the mixture.
- Divide the mixture into three equal parts.
- Line a baking tray (I use the classic oven tray) with parchment paper.
- Spread the first part of the mixture evenly, using a spatula or the back of a spoon.
- Bake the layer at 180°C in a preheated oven until it is lightly browned on top (about 8-12 minutes, depending on the oven). It should not burn.
- Remove the layer and let it cool, then repeat for the other two layers.
2. Egg cream with butter
- Beat the egg yolks with the powdered sugar using a mixer until they become a lighter cream.
- Place the mixture over a double boiler or on low heat, stirring continuously, until it thickens slightly and reaches a creamy consistency. Do not let it boil, or the yolks may curdle.
- Remove from heat and let the cream cool completely.
- When the egg cream is completely cool, beat the soft butter separately until creamy.
- Gradually add the cold egg cream to the whipped butter, mixing after each addition. Finally, add the vanilla essence and mix well.
3. Walnut Krantz
- Place the sugar in a clean pan over medium heat and let it melt and caramelize.
- When the sugar turns golden brown, add the walnuts and quickly stir to coat them evenly with caramel.
- Immediately pour it onto a wooden cutting board or a heat-resistant surface. The walnut with sugar needs to cool completely.
- Once cool, break the large pieces, place them in a clean towel, and crush them with a rolling pin until you get small pieces of krantz. Do not turn them into powder; it’s good to keep them crunchy.
4. Assembly
- Place the first meringue layer with nuts on a platter.
- Spread one-third of the cream on top.
- Place the second layer, then another layer of cream.
- Add the third layer and cover with the remaining cream.
- Sprinkle the crushed krantz evenly on top.
- Refrigerate the cake for at least one hour to firm up a bit so it can be cut nicely.
Why I make this recipe often
This cake keeps well in the fridge, so I can make it a day or two before a celebration or when I have guests. The layers remain slightly crunchy, the cream is balanced, not heavy, and the krantz adds a good texture contrast. It has always been a hit at the table.
Tips and variations
Tips
- Spread the layers as evenly as possible so they don’t end up too thin at the edges.
- If you use a smaller tray, the layers will come out thicker; do not change the quantities for the first test.
- Do not leave the caramel on the heat too long, or it will become bitter.
- Let the egg cream cool completely before combining it with the butter, to avoid curdling.
- Trays with parchment paper make it much easier to remove the layers.
Substitutions
- You can use granulated sugar in the cream if you don’t have powdered sugar, but you will need a bit more patience to mix it well.
- The walnuts can be replaced with hazelnuts, but the taste changes quite a bit.
- The vanilla essence can be omitted, but the cream will be more neutral.
Variations
- If you want, you can add a thin layer of krantz between the layers, but it’s optional.
- For presentation, you can cut the cake into small squares and sprinkle some additional ground walnuts on top.
Serving ideas
- Serve cold, cut into squares or rectangles.
- Pairs well with coffee or tea.
- If there are leftovers, keep them in the fridge, and the next day it’s even better.
Frequently asked questions
Can I make the cream without a double boiler?
Yes, the cream can be cooked directly on low heat, but it needs to be stirred continuously and carefully not to curdle.
What can I use to cut the meringue layers easily?
A long, sharp knife works best, dipped in hot water and wiped dry, especially if the layers are crispy at the edges.
Does the krantz stay crunchy after a day?
Yes, if the cake is kept in the fridge, the krantz topping remains crunchy even after 24-36 hours.
Can I freeze the cake?
I do not recommend it. The layers and cream have textures that suffer when defrosted, and the krantz becomes soggy and loses its texture.
Why can the cream curdle?
Most often because the butter or egg cream are not at the same temperature, or the egg cream was added too quickly.
Nutritional values
Approximately, one serving (out of 16) contains about 280-320 kcal.
Carbohydrates: 25-30 g
Proteins: 5-6 g
Fats: 18-20 g
Values may vary depending on the portion size and exact ingredients. Sugar and butter are the main sources of calories, while walnuts provide good fats and a bit of protein.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. It does not need reheating. The layers absorb moisture from the cream but remain quite crunchy even after a few days. The krantz on top may become slightly softer but retains its flavor.
The krantz cake is a practical choice for anyone wanting a dessert with nuts, cream, and a crunchy layer without complicated steps or hard-to-find ingredients.