Corona of Frankfurt, Frankfurter Kranz

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The crown of Frankfurt or Frankfurter Kranz is a dessert for special occasions.

Prep Time35

Cook Time35

Total Time1 10

Course: desserts

Cuisine: International cuisine

Servings: persone

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.

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.

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.

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.