Frankfurter Kranz

Roopa

The next German cake we made in pastry school was the Frankfurter Kranz or “Crown of Frankfurt”. It is a super rich modified pound cake with German buttercream, jam, and almond nougatine.

German pastries day 2 (8 of 8)

MODIFIED POUND CAKE

INGREDIENTS

  • 300 g European cake flour
  • 100 g cornstarch
  • 8 g baking powder
  • 200 g soft butter
  • 200 g granulated sugar
  • 1 mL vanilla extract
  • 1 dash orange zest
  • 1 g salt
  • 6 medium eggs

DIRECTIONS

  1. Preheat oven to medium heat
  2. Coat 2 bundt pans with clarified butter, refrigerate, and dust with light coat of bread flour
  3. Combine cake flour, cornstarch, and baking powder in a pan and set aside
  4. Cream room temperature butter with sugar, vanilla extract, zest, and salt until very white and creamy. While creaming, keep the eggs in warm water to keep them at room temperature
  5. Once the butter has been creamed, add the eggs one at a time and combine well.
  6. Gently fold the rest of the flour mixture into the batter
  7. Pipe the batter evenly into pans, and bake until spongy and browned on top
  8. Flip the cakes out immediately after they are done or the steam can make them stick

Notes:

  • This recipe has 6 eggs: 200 g butter, so the ratio of eggs: butter is too high for it to properly emulsify. Therefore, after you have added ~4 eggs, fold in a little bit of the flour mixture and add the other eggs one at a time. If it is not combining well, add a little more flour mixture
  • You cannot cream cold butter. The purpose of creaming is aerating sugar into butter. If the butter is too soft it can’t hold air, if it is too hard it is too difficult. Make sure to gently warm your butter or leave it out at room temperature ahead of time.
IMG_20181218_124849
The baked cakes

GERMAN BUTTERCREAM

INGREDIENTS

  • 700 mL full fat milk
  • 140 g granulated sugar
  • 60 g cornstarch
  • 3 egg yolks
  • 0.5 vanilla pod
  • 360 g soft butter

DIRECTIONS

  1. Put most of the milk on a saucepan and medium heat, and put the remaining milk in a small bowl. Cut the seeds from the vanilla pod and put them in the heating milk, as well as the rest of the pod
  2. Whisk the sugar and cornstarch into the small bowl until thoroughly dissolved
  3. Whisk the egg yolks into the small bowl until well combined
  4. When the saucepan starts to boil, put a little bit into the small bowl and whisk vigorously to temper the eggs. Return the contents of the small bowl into the saucepan and bring to a boil
  5. Remove the saucepan from heat, and put the custard in a stand mixer with a whisk attachment. Whisk on high until it is cool (~20 to 30 minutes)
  6. Once the custard is cool, whisk in the room temperature butter until smooth

Notes:

  • Custard is mostly liquid, and butter is mostly fat, so they don’t naturally want to mix
  • If the mixture separates when the butter is added, it likely needs to be warmed

“Anyone who uses shortening instead of butter should get shot in the leg.”
-Chef Marco


NOUGATINE

INGREDIENTS

  • 400 g granulated sugar
  • 200 g sliced almonds

DIRECTIONS

  1. On medium heat, melt sugar into a caramel by adding it gradually to a saucepan and stirring to prevent clumps from forming
  2. Once the caramel forms a deep amber colour, remove it from heat and add almonds into the pot and tumble them in
  3. Put the mixture between two pieces of parchment paper and roll it out
  4. Once the mixture is cool, break it into pieces and then grind it down in a food processor
IMG_20181218_135926
Rolling out the almond nougatine

ASSEMBLY

  1. Trim the bottom of the cake to make a flat surface.
  2. Cut the cake into 4 equally thick layers
  3. Put one layer down, and brush on some simple syrup
  4. Pipe the buttercream and some jam onto the layer
  5. Repeat steps 2 and 3, for the next two layers, and on the last layer only put syrup and buttercream on top
  6. Ice the outside of the cake nicely with buttercream and refrigerate
  7. Pick the cake up and put nougatine everywhere on the outside surface
  8. Sprinkle icing sugar on top of the cake

Notes:

  • This cake freezes quite well BEFORE you put the nougatine on top
IMG_20181218_142752
Torted cake layers
IMG_20181218_143555
Layering buttercream and jam
IMG_20181218_145427
Putting the ground nougatine on the outside of the cake

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