Frankfurter Kranz

== Description ==
Frankfurt crown cake
* Servings: 10
== Ingredients ==
=== Cake ===
* 1 cup butter, no margarine
* 1½ cups sugar
* 6 eggs, large
* 1½ tsp grated lemon rind
* 8 tbsp rum
* 4 tsp baking powder
* 3½ cups flour, unbleached, sifted
=== Butter-cream filling ===
* 1 cup sugar
* ¾ cup water
* 6 egg yolks, large
* 1 tbsp rum
* 1 cup butter, no margarine, unsalted
=== Praline topping ===
* 2 tbsp butter
* 1 cup sugar
* ½ cup water
* 1 cup almonds, blanched, sliced
=== Apricot glaze ===
* ½ cup apricot jam
== Directions ==
=== Cake ===
# Cream butter and sugar until very light and fluffy, about 5 minutes.
# Beat in egg yolks, one at a time.
# Mix in lemon rind and 2 tbsp rum.
# Sift baking powder and flour together.
# Gently mix into the butter mixture.
# Beat egg whites until stiff but not dry.
# Gently fold the egg whites into the batter.
# Pour into a well-greased 10-inch tube pan.
# Bake in a preheated 325°F oven for about 60 minutes or until the cake tests done.
# Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely.
# Slice cake crosswise into 3 layers.
# Pour about 2 tbsp of rum over each layer.
=== Butter-cream filling ===
# Boil sugar and water to 238°F (soft ball stage).
# Beat egg yolks until very light and fluffy, 5 to 10 minutes.
# While still beating the egg yolks, add the sugar syrup in a thin stream.
# Beat 5 minutes more, until very thick and doubled in bulk.
# Slowly beat in the rum.
# Beat the butter in a small bowl until soft and light.
# Beat butter into the egg mixture a little at a time.
# Continue beating until thick.
# Chill until mixture can be spread. If mixture is too soft, beat in additional butter.
=== Praline topping ===
# While butter-cream is cooking, spread 2 tbsp butter thickly in a 9 x 13-inch baking pan for praline topping.
# Then in a 1-quart saucepan, boil sugar an water to 238°F (soft ball stage).
# Stir in almonds; cook until mixture reaches 310°F or until syrup carmelizes.
# Pour syrup into prepared baking pan.
# When cool, break up praline and grind it in a blender for a few seconds.
=== Apricot glaze ===
# Finally heat jam and press through a strainer or sieve to make apricot glaze.
=== Cake assembly ===
# Place bottom layer of cake on cake plate and spread with half of the butter cream.
# Repeat with second layer.
# Place third layer on top.
# Spread top and sides of cake with apricot glaze.
# Press praline powder onto glaze.
# Any remaining butter cream can be used to decorate the top of the cake.
__NOTOC__
Category:Almond Recipes
Category:Apricot preserves and jam Recipes
Category:Cake Recipes
Category:Egg Recipes
Category:Egg yolk Recipes
Category:German Desserts
Category:Lemon peel Recipes
Category:Rum Recipes