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Frankfurter Kranz


  For the dough:
400 g sugar
1 Pck. vanilla sugar
400 g Butter or Margarine
1 Pck. lemon zest
400 g flour
1 Pck. baking powder
1 pinch(n) salt
  fat, for the shape
  For the cream:
2 Pck. pudding powder, vanilla
1 litre milk
200 g sugar
500 g Butter
2 EL Kirsch
  To Decorate:
1/2 Glass jam (sour cherry)
  cherry(n), candied
1 EL Butter
200 g sugar
200 g almond(s), chopped


Working time:
approx. 1 hour.

/ Difficulty:

/ Calories p. P.:

no information

Eggs and sugar until frothy, add vanilla and sugar. Butter or Margarine so stirring that a smooth paste is obtained. The lemon zest and add. Mix the flour with the baking powder in a bowl and mix in the dough, seven, and stir well. The pinch of salt don’t forget and once again well with the mixing.
Now put the dough in a well greased round baking pan (with hole in the middle), smooth it out, and at 160 °C for about 1 hour fan cooking. Allow it to cool.
It can happen that the dough is full, however, this is more bad, as this will later be cut off all around.

From custard powder, milk and sugar according to package directions for a vanilla pudding, cook and leave to cool.
The Butter until fluffy. Now tablespoon of the Pudding and constantly keep stirring. Finally, the Kischwasser add and again mix.

Butter and sugar melt, light brown caramelize and the almonds. On baking paper leave to cool and possibly once again to finely chop.

You can of course also use ready-to-Brittle

The cake horizontally three times, by cutting, so that a total of four cake rings. The bottom of the Ring with jam, sprinkle on a layer of butter cream spread. The next Ring and do the same. This is done with the other rings as well. The cake with the cream and sprinkle with the Praline sprinkle.
Finally, cream swab on top of the pie and each with a candied cherry on top of the swab stick.

The cake with the Brittle stock, half a lemon, spread the Brittle on a plate or in a bowl and submerge the lemon. The Crispy bits stay on the lemon and you can now DAB the cake with it.

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