More than the Frankfurt Crown, the recipe for this filled cake with 3 decorated layers and SUPER GOOD could be titled the MINI FRANKFURTER KRANTZ because since I have a list as long as Milan of recipes to make, I prefer to taste and experiment but with mini doses!
THE FRANKFURT CROWN is a dessert that deserves it’s a cake that requires a little more work but it’s very very good so ….
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I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FRANKFURT CROWN RECIPE
- 1/2 cup flour
- 1/3 cup potato starch
- 2 eggs
- 3 1/2 tbsp butter
- 1/3 cup granulated sugar
- 2 tsp milk
- 2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 packet vanilla pudding mix
- 6 tbsp butter (softened)
- 2/3 cup raspberry jam (red fruits in general)
- 1/3 cup powdered sugar
- 1 cup milk
- to taste hazelnut grains
- to taste whipped cream
- to taste candied cherry
Tools FRANKFURT CROWN RECIPE
pudding mold capacity 28 oz
- Molds
- Skillets
- Stand Mixers
- Piping Bags
FOR THE PREPARATION OF THE FRANKFURT CROWN RECIPE
I start the recipe by mixing softened butter with sugar and whipping everything into a cream.
I also add vanilla extract or untreated lemon zest or both these aromas.
I also add the eggs one at a time and only add the second one after the mixture is well blended!
I sift the dry ingredients flour and potato starch and baking powder and add them in several batches, always mixing with a whisk or a spatula like a marisa by hand.
I pour the milk last, obtaining a fluid and homogeneous batter that I pour into the mold previously greased with the special release or with the classic mix of butter and flour.I bake at 356°F (static mode) the FRANKFURT CROWN or FRANKFURTER KRANTZ for about 40 minutes but as always we pay attention and check by doing the toothpick test, which when inserted into the cake must come out clean just as it went in!
Once cooked, I let it cool and then turn it out onto a wire rack to speed things up and move on to preparing the filling.
In a small pan, I pour the vanilla pudding mix and initially mix it with a little milk to avoid lumps then add the entire dose and thicken it over low heat on the stove following the product’s package directions.
I let it cool and at the same time, I beat the butter with the granulated sugar using electric beaters.
Then I add the “pudding” to the buttercream by spoonfuls and proceed to fill the Frankfurt crown or FRANKFURTER KRANTZ but first, I reserve some of the cream to entirely coat the cake after filling it.
I cut the crown into 3 layers trying to get layers of the same thickness, place the first layer, the base, on the serving dish, and begin to fill the cake.
I spread a certain amount of red fruit jam, then add the butter and pudding cream; cover with the second layer and repeat the sequence 2 more times to finish the cake.
I coat the entire FRANKFURT CROWN with the buttercream and cover everything with toasted hazelnut grains.
Now with a few tablespoons of whipped cream and candied cherries, I decorate the top of the cake and … enjoy your meal! Annalisa
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