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Frankfurter Kranz: A Crown of Buttercream Delight

I remember the first time I saw a Frankfurter Kranz. It was at a small, family-owned bakery in Frankfurt, Germany. The cake, shaped like a crown and adorned with crunchy praline, sat regally in the display case. Its perfect concentric rings of buttercream promised a decadent treat. The baker, a kind old woman with flour dusting her apron, smiled knowingly as I pointed, captivated, and said, “That one!” It was a truly unforgettable experience, and one bite of that Kranz sealed my love for this classic German confection. I knew I had to recreate it.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45-60 minutes
Total Time: 2 hours 30 minutes (including chilling)
Servings: 12
Yield: 1 Cake
Dietary Type: Not Gluten-Free

Ingredients

For the Cake:
- 7 teaspoons butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ lemon, rind of, grated
- ¾ cup flour
- ⅓ cup cornstarch
- 2 teaspoons baking powder
For the Praline or Krokant Topping:
- 1 teaspoon butter
- ¼ cup sugar
- 1 cup blanched, chopped almonds (or 1 cup hazelnuts)
For the Buttercream Filling:
- 6 large egg yolks, lightly beaten and at room temperature
- ¾ cup granulated sugar
- ½ cup water
- ½ teaspoon cornstarch
- 1 ¼ cups softened butter
- 3-4 tablespoons rum, arrack, kirsch or fruit liquor, or 1 tablespoon vanilla extract, or 2 ½ ounces melted and cooled semi-sweet baking chocolate, or ½ cup ground hazelnuts (for flavoring buttercream)

Equipment Needed

Stand mixer or hand mixer
Mixing bowls
Grater
Sifter
Cake ring mold
Toothpick
Fry pan
Greased or buttered flat serving plate
Candy thermometer
Saucepan
Whisk
Cooling rack
Serrated knife or cake leveler

Instructions

Preheat your oven to 350°F (175°C).
Cream the 7 teaspoons of butter with the ¾ cup of sugar in a mixing bowl using a mixer until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
Add the 3 eggs, one at a time, to the creamed butter and sugar mixture. Be sure to beat well after each addition. This ensures that each egg is fully incorporated, creating a smooth emulsion.
Mix in the grated rind of ½ lemon. The lemon zest adds a bright, citrusy note to the cake, complementing the richness of the buttercream.
Sift together the ¾ cup of flour, ⅓ cup of cornstarch, and 2 teaspoons of baking powder. Sifting ensures that there are no lumps in the dry ingredients and helps to aerate them, contributing to a lighter texture.
Gradually stir the sifted flour mixture into the butter-egg mixture until thoroughly blended. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Butter and flour a cake ring mold. Make sure every nook and cranny is coated to prevent the cake from sticking. Tap out any excess flour.
Pour the batter into the prepared cake ring mold, spreading it evenly.
Bake in the lower half of the preheated oven for 45 minutes to 1 hour. The baking time will vary depending on your oven, so it’s essential to test for doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is done.
Cool the cake in the pan on a wire rack for about 10 minutes before inverting it onto the rack to cool completely.
Prepare the Praline Topping (or Krokant): Place the 1 teaspoon of butter and ¼ cup of sugar in a fry pan over low heat. Stir constantly until the sugar is lightly browned and melted. Be careful not to burn the sugar.
Stir in the 1 cup of chopped almonds (or hazelnuts) and immediately pour the mixture onto a greased or buttered flat serving plate. Work quickly, as the praline will harden rapidly.
Allow to cool completely until the praline topping is cold and hard. Then, crack it into small pieces. You can use a knife or a rolling pin to break it into manageable pieces.
Prepare the Buttercream Filling: In a saucepan over low heat, combine the ¾ cup of sugar, ½ cup of water, and ½ teaspoon of cornstarch. Stir constantly until the sugar is dissolved.
Bring the mixture to a boil, and stir until it reaches the soft-ball stage (238°F on a candy thermometer). This is a critical step for achieving the correct consistency of the buttercream.
VERY slowly, stirring constantly, pour the boiling hot syrup into the 6 lightly beaten egg yolks in a very thin stream. This is where patience is key! If you add the boiling syrup too quickly, it will scramble the egg yolks. Aim for a stream about the thickness of a thread, and stir vigorously.
Beat the mixture until it cools and becomes smooth. This may take a few minutes, so be patient and keep beating until the mixture is light and airy.
Cool completely.
Beat the 1 ¼ cups of softened butter into the cooled crème. Add your favorite flavoring: 3 to 4 tablespoons of rum, arrack, kirsch, or fruit liquor, or 1 tablespoon of vanilla extract, or 2 ½ ounces of melted and cooled semi-sweet baking chocolate, or ½ cup of ground hazelnuts. Mix until well combined.
Cut the cooled cake horizontally into 3 even layers using a serrated knife or a cake leveler.
Spread 1 cup of the buttercream filling onto the bottom layer of the cake. Place the middle layer on top and spread another cup of buttercream filling.
Stack the final cake layer on top and spread the remaining buttercream on top and all sides of the cake.
Sprinkle the praline topping (or Krokant) generously on top and all sides of the cake.
Chill the assembled Frankfurter Kranz in the refrigerator for at least 24 hours before serving. This allows the buttercream to set properly and the flavors to meld together.

Expert Tips & Tricks

For a more intense lemon flavor, add a teaspoon of lemon extract to the cake batter.
If you don’t have a cake ring mold, you can use a bundt pan.
To prevent the praline from sticking to the plate, line the plate with parchment paper before pouring the mixture.
If your buttercream curdles, try gently warming it over a double boiler while whisking constantly.
Make the praline ahead of time and store it in an airtight container until ready to use.

Serving & Storage Suggestions

Serve the Frankfurter Kranz chilled. It’s best enjoyed within 2-3 days of making it. Store any leftover cake in an airtight container in the refrigerator. It will last for up to 5 days. The cake can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	150mg	50%
Sodium	150mg	7%
Carbohydrates	40g	13%
Fiber	1g	4%
Sugar	30g	120%
Protein	5g	10%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Experiment with different nut combinations for the praline topping. Walnuts, pecans, or macadamia nuts would all be delicious.
Add a splash of coffee liqueur to the buttercream for a mocha-flavored Kranz.
For a chocolate Frankfurter Kranz, add cocoa powder to the cake batter and the buttercream.
Incorporate seasonal fruits like berries or peaches between the cake layers for a fresh twist.

FAQs (Frequently Asked Questions)

Q: Can I make the buttercream ahead of time?
A: Yes, the buttercream can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it soften slightly at room temperature and re-whip before using.

Q: Why is it important to add the boiling syrup to the egg yolks slowly?
A: Adding the syrup too quickly will scramble the egg yolks, resulting in a grainy and unusable buttercream.

Q: Can I freeze the Frankfurter Kranz?
A: Yes, the assembled cake can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

Q: What can I use instead of nuts for the praline topping?
A: You can use crumbled meringue cookies or crushed pretzels for a different textural element.

Q: Why do I need to chill the cake for 24 hours?
A: Chilling allows the buttercream to set properly, prevents the cake from drying out, and allows the flavors to meld together, resulting in a more delicious cake.

Final Thoughts

The Frankfurter Kranz is more than just a cake; it’s a culinary journey into the heart of German baking. With its layers of tender cake, luscious buttercream, and crunchy praline topping, it’s a feast for the senses. Don’t be intimidated by the multiple steps – each one is simple and rewarding. I urge you to try this recipe and share the joy of this magnificent cake with your loved ones. It’s sure to become a cherished tradition in your own home. I would love to hear how your Frankfurter Kranz turns out!

Frankfurter Kranz (Buttercream Filled Cake) Recipe