Syrup-soaked kranz cake

Kranz Soaked Cake: A Sweet Indulgence for the Soul

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours and 55 minutes (including cooling)
Servings: 10-12

Welcome to the wonderful world of refined desserts! Today, I will guide you step by step through the creation of a delicious kranz soaked cake, a recipe that combines textures and flavors in a delightful way. This cake is perfect for any occasion, from birthdays to family gatherings, and each slice promises to delight your taste buds.

The history of this cake takes us back to times when desserts were crafted with patience and care, with each ingredient playing a well-defined role. The kranz, with its crunchy texture and rich flavor, adds a pleasant contrast to the fluffy layers, while soaking with delicious syrups transforms each bite into an unforgettable experience.

The ingredients for this cake are simple yet of high quality. Make sure to choose the best ingredients to create a truly special dessert.

Ingredients

For the base:
- 6 fresh eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- A pinch of salt

For the syrup:
- Syrup from a pineapple compote
- A glass of currant syrup

For the cream:
- 200 ml of heavy cream (make sure it is well chilled)
- 2 tablespoons of currant jam
- One packet (10 g) of gelatin
- Pineapple pieces from the compote, well drained of syrup

For the kranz:
- 200 g of roasted and chopped walnuts
- 1 cup of sugar
- 2 eggs

For decoration:
- Milk biscuits
- Jelly (preferably currant or pineapple)

Step-by-Step Instructions

1. Preparing the Base:
- Start by preheating the oven to 180°C. Prepare a springform cake pan (24 cm diameter) and line it with baking paper.
- In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a firm meringue with glossy peaks.
- Gently fold in the lightly beaten egg yolks, mixing carefully with a spatula. Add the sifted flour and mix gently to avoid losing air in the mixture.
- Pour the mixture into the prepared pan and bake for 20 minutes at moderate heat, then reduce the temperature and bake for another 5 minutes at high heat to achieve a golden crust. The base is ready when it springs back quickly to the touch.

2. Cooling and Cutting the Base:
- Remove the base from the oven and let it cool in the pan for 10 minutes, then remove the ring and let it cool completely on a cooling rack.
- Once cooled, cut the base horizontally into two equal discs.

3. Preparing the Syrup:
- In a bowl, combine the pineapple syrup with the currant syrup. This will be the base for soaking the cake.

4. Making the Cream:
- In another bowl, whip the heavy cream until firm. Add the currant jam and mix gently.
- Hydrate the gelatin in 100 ml of cold water, then melt it over a water bath. Add the melted gelatin to the whipped cream, mixing well.
- Fold in the drained pineapple pieces.

5. Assembling the Cake:
- Place the first disc of the base back into the cake pan. Generously soak it with the pineapple syrup.
- Arrange the biscuits around the edge of the pan, with the jelly facing outward.
- Add the cream and pineapple mixture, leveling it nicely. Place the second disc of the base on top, soaked with currant syrup.
- Cover the cake with plastic wrap and refrigerate for at least two hours.

6. Preparing the Kranz:
- In a saucepan, caramelize the sugar until golden. Add the chopped walnuts and mix well.
- Remove the saucepan from the heat and add the beaten eggs, stirring continuously until well combined. This mixture will create a crunchy and flavorful layer for the cake.

7. Finishing the Cake:
- Pour the hot kranz over the cake, ensuring it is evenly distributed. Let the cake cool for 30 minutes before removing it from the pan.
- Decorate with milk biscuits and currant or pineapple jelly for an attractive appearance.

Tips and Variations
- You can replace the pineapple with other canned fruits, such as peaches or cherries, for a personalized touch to the cake.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the kranz and the currant jam.
- The cake can be served alongside a scoop of vanilla ice cream or a caramel sauce for a delicious contrast.

Nutritional Benefits
This cake contains protein from the eggs and cream, healthy fats from the walnuts, and vitamins from the fruits used. It is a good source of energy, but it is recommended to be consumed in moderation, considering the sugar content.

Frequently Asked Questions
- Can I use other types of flour? Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture of the bases may vary.
- How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days. It can also be frozen, but it is recommended to consume it fresh for an optimal experience.
- Is this dessert suitable for vegans? There are vegan variations of the recipe, but you will need to replace the eggs with vegan alternatives and use plant-based cream.

I hope this recipe inspires you to create a kranz soaked cake that will impress everyone! Don’t forget to enjoy every step of the process and, most importantly, every delicious slice! Enjoy!