So as I mentioned in my previous post, the theme of this month’s Cornwall Clandestine Cake Club was ‘Kaffee und Kuchen’, and I decided to make a Frankfurter Kranz.
It took quite a lot of research to decide on a cake which was authentically German enough but also would look good – I wasn’t sure I’d be able to make a one-layer streusel cake look very attractive!
When I found this I went out and bought a bundt tin especially (which now I feel I have to make good use of, so be prepared for lots of bundt cakes in the future!) and started working out how I’d make the cake.
It’s not totally traditional, as I didn’t have any rum and couldn’t bring myself to use 6 egg yolks to make a German buttercream, but I think it’s close enough to count!
For the sponge:
- 200g butter
- 300g caster sugar
- 6 eggs
- 220g plain flour
- 4 tsp baking powder
- zest of 1 lemon and juice of half a lemon
Thoroughly grease a 10″ bundt cake – I’m yet to master the art of getting the cake out easily. Beat together the butter and sugar until light and fluffy, then add in the eggs one at a time, adding in a little of the flour if it looks like it might curdle. Beat in the lemon zest and juice, then sift in the flour and baking powder and fold in until just combined. Spread the mixture into the tin and bake for about an hour at 180 degrees, or until golden and springy.
For the buttercream:
- 170g softened butter
- 420g icing sugar
- 2 tbsp milk
- 1tsp vanilla extract
- juice of 1 lemon
Beat the butter for a minute to soften, then add in half of the sugar and the milk and beat again. When it’s well mixed, add the rest of the sugar, lemon and vanilla and keep beating for 3 or 4 minutes until really light and fluffy.
For the almond praline:
- 90g flaked almonds
- 200g sugar
- 1/2 cup water
- 1 tbsp butter
Spread the butter evenly over a baking tray and set aside. Heat the sugar and water gently until the sugar has dissolved, then bring to the boil. When it reaches 115 degrees C (soft ball stage) add in the almonds, and keep on the heat, stiring, until the syrup caramelizes. Quickly pour it onto the buttered tray, then once it has cooled either smash up with a rolling pin or blitz in a food blender until it’s in small pieces, but not crumbs.
To assemble the cake
- 3tbsp blackcurrant jam
- 8 coloured marzipan balls
Once the cake has cooled, slice into 3 layers. Spread the bottom and middle layers with the jam, then with some of the buttercream, and reassemble. Use a thin layer of buttercream to crumb-coat, then spread the rest over the cake evenly. Arrange the marzipan balls on top, then cover the rest of the cake in the almond praline.
This cake took me 2 days to make, but I’m sure if you don’t have the inconvenience of a job it could be done a lot quicker!