Frankfurt Crown, Frankfurter Kranz
The Frankfurt Crown is a dessert for special occasions. Very beautiful to see, if well made and tasty. Also known as Frankfurter Kranz, the original name, the recipe includes several delicate steps to follow.
Portata:
Sweets and desserts | 
Ingredienti:
with butter | 
Cotture:
Oven Cooking | 
Cucina:
International cuisine | 
Difficoltà:
Difficult | 
Menu:
of the holidays | Tasty sweetsRicette with butter
Servings: 16 persone
Attrezzature
- Small Saucepan (for caramel)
- Grater (for decorations)
- Sugar Sprinkler (optional)
- Parchment Paper (for pouring and cooling the caramel)
- Pastry Bag (for decorative cream)
Ingredients
- 4 cl Cherry Brandy
- 4 cl Sugar Syrup
- qb Butter for the baking pan
- qb Breadcrumbs for the baking pan
- 8 nr Candied Cherries
Eggs
Egg Yolk
Sugar
Salt
Flour
Cornstarch
Butter
Instructions
Sponge Cake
- Prepare the sponge cake: place the batter in a 22 cm diameter ring-shaped baking pan, greased and sprinkled with breadcrumbs, and bake at 190 degrees for 35-40 minutes.
- When the ring cake is ready, let it cool, then place it in a container that fits well and cover it with plastic wrap to keep the dough fresh and soft until the next day, when it will be easier to cut.
- The day after baking, cut the sponge cake horizontally and cut out four discs.
Crunch
- In a saucepan, melt the sugar until caramelized, i.e., until it takes on a nice golden color.
- Then add the coarsely chopped almonds and mix.
- Remove immediately from the heat and pour the still boiling and malleable crunch onto a greased marble surface.
- Grease a rolling pin with oil and use it to flatten the crunch into a layer about 1 cm thick.
- Let it cool, then chop it with a mortar pestle.
Butter Cream
- Work the softened butter in a bowl, and when it has a creamy consistency, gradually incorporate the well-cooled Italian meringue.
- In another bowl, mix 2/3 of the prepared cream with powdered sugar and coffee.
- Spread 1/3 of the coffee cream on the base disc of the sponge cake, cover with the second disc, soak with a mixture of sugar syrup and Cherry Brandy, then spread 1/3 of the coffee cream on top.
- Repeat the same operations with the third disc, then cover with the last one.
Decorate the Cake
- Let the ring cake cool, then cover it completely with 3/4 of the white buttercream and sprinkle with the chopped crunch.
- Place the remaining buttercream in a piping bag fitted with a smooth nozzle and pipe some rosettes on the surface of the cake, then place half a candied cherry on each rosette.
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