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    You are in: Home / Recipes / Frankfurter Kranz (Buttercream Filled Cake) Recipe
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    Frankfurter Kranz (Buttercream Filled Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Dib's's Note:

    This recipe is posted by request-please read through recipe as there are some options in flavorings.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Praline or Krokant

    Butter Cream

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cream butter with sugar until light and fluffy.
    3. 3
      Add eggs, one at a time, beating well after each addition.
    4. 4
      Mix in grated lemon rind.
    5. 5
      Sift flour again with cornstarch and baking powder.
    6. 6
      Gradually stir in butter-egg mixture until thoroughly blended.
    7. 7
      Butter and flour a cake ring mold and tap out excess flour.
    8. 8
      Pour batter into pan.
    9. 9
      Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
    10. 10
      Cool in pan on a rack.
    11. 11
      Praline topping or Krokant----------------.
    12. 12
      Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
    13. 13
      Stir in nuts and pour onto a greased or buttered flat serving plate.
    14. 14
      When cold and hard, crack praline topping into small pieces.
    15. 15
      Butter Cream Filling---------------.
    16. 16
      Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
    17. 17
      Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
    18. 18
      VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
    19. 19
      If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
    20. 20
      Beat until mixture cools and is smooth.
    21. 21
      Cool completely.
    22. 22
      Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
    23. 23
      Cut cake into 3 layers.
    24. 24
      Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
    25. 25
      Stack layers and spread rest of filling on top and all sides.
    26. 26
      Sprinkle praline topping or Korant on top and sides of cake.
    27. 27
      Chill at least 24 hours before serving.

    Ratings & Reviews:

    • on October 11, 2007

      55

      I give the cake 5 stars.It is one of my favorite cake recipes. It tastes great and it looks beautiful. I always used rum,but I will try some other flavor.I baked this cake a few times. Thanks Dib's for posting it.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Frankfurter Kranz (Buttercream Filled Cake)

    Serving Size: 1 (1327 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5544.0
     
    Calories from Fat 3387
    61%
    Total Fat 376.3 g
    579%
    Saturated Fat 185.1 g
    925%
    Cholesterol 2583.8 mg
    861%
    Sodium 3311.4 mg
    137%
    Total Carbohydrate 495.4 g
    165%
    Dietary Fiber 19.2 g
    76%
    Sugars 358.6 g
    1434%
    Protein 78.0 g
    156%

    The following items or measurements are not included:

    lemons, rind of

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