Frankfurter Kranz
Frankfurter Kranz is a traditional German cake that's rich and delicious. It's made with layers of sponge cake, buttercream filling, and topped with crunchy caramel-covered nuts.
Ingredients - Serves 8
- Caramel-covered nuts - 1 cup
- Red currant jelly - 1/2 cup
- Buttercream frosting - 2 cups
- Milk - 1 cup
- Vanilla extract - 1 teaspoon
- Eggs - 4
- Butter - 1 cup, softened
- Sugar - 1 1/2 cups
- Salt - 1/2 teaspoon
- Baking powder - 1 teaspoon
- Flour - 2 cups
Let's Get Started
- Preheat the oven to 350°F (175°C). Grease and flour a kranz cake pan.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is cool, slice it horizontally into three equal layers. Spread each layer with buttercream frosting and red currant jelly.
- Reassemble the cake and frost the outside with the remaining buttercream. Press the caramel-covered nuts into the frosting. Chill for at least 2 hours before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 60g
- Protein: 6g
- Sodium: 200mg
- Sugar: 40g
