German Frankfurt Butter Cake, Frankfurter Kranz

"Frankfurter Kranz" is a dessert eaten in the Frankfurt region of Germany. It's a cake with the name "crown of Frankfurt." It features a rich cream, crunchy nut brittle called Krokant, and tangy-sweet raspberry jam. The combination of the dense cake texture and the meltingly smooth cream is fantastic, making it a delightful dessert to enjoy. I've tried several times to replicate its flavor, and I'm sharing this video to the best of my ability. I wish I could make it look even more delicious! Nevertheless, I hope you have a happy weekend filled with tasty cakes!
[🥣Ingredients]
*Buttercream
3 egg yolks
3 tablespoons cornstarch
400ml milk
Vanilla
50g white chocolate
200g butter
70g powdered sugar
Raspberry jam
*Cake Batter
150g butter
130g sugar
3 eggs
160g flour
40g cornstarch
1/2 teaspoon baking powder
1/3 teaspoon salt
60ml milk
Vanilla
*Almond Brittle (Krokant)
100g coarsely chopped almonds
10g butter
50g sugar
[👩🏻‍🍳 Cooking Instructions]
*Buttercream
1. Mix egg yolks and cornstarch, add a bit of milk, and heat the rest of the milk with vanilla over low heat.
2. Slowly pour and stir the egg yolk mixture into the warm milk.
3. When the cream thickens, turn off the heat and add white chocolate, stirring until melted.
4. Let the cream cool completely.
5. Soften room temperature butter, mix with powdered sugar, then gradually mix in the cooled cream.
*Cake Batter
1. Soften the butter at room temperature, then mix with sugar.
2. Add room temperature eggs one by one into the butter-sugar mixture, mixing well.
3. Add flour, cornstarch, baking powder, and salt to the butter mixture and mix well.
4. Add milk and vanilla, then pour the batter into a greased mold and bake at 170°C for 30-40 minutes, or until a toothpick comes out clean.
*Almond Brittle (Krokant)
1. In a pan, mix butter and sugar, then add chopped almonds and stir.
2. Spread the mixture thinly while warm and let it cool.
** After slicing the cake, brush with sugar syrup (water:sugar=1:2), layer with alternating cream and raspberry jam, finish with icing, and refrigerate for about 2 hours to set the cream before evenly coating with almond brittle. Enjoy!
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Low Light - Fever Dream
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Shinto - Bridges
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