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    You are in: Home / Recipes / German Frankfurt Crown Cake Recipe
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    German Frankfurt Crown Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Olha's Note:

    Very rich and luscious cake. Creative International Cook Book

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    Ingredients:

    Servings:

    Units: US | Metric

    BUTTER CREAM FILLING

    APRICOT GLAZE

    • 1/2 cup apricot jam
    • 1 tablespoon sugar

    PRALINE TOPPING

    Directions:

    1. 1
      To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
    2. 2
      Beat in egg yolks, one at a time.
    3. 3
      Mix in lemon rind and 2 tablespoons rum.
    4. 4
      Sift baking powder and flour together.
    5. 5
      Gently mix into butter mixture.
    6. 6
      Beat egg whites until stiff but not dry.
    7. 7
      Gently fold the beaten egg whites into the batter.
    8. 8
      Pour into a well-greased 10 inch tube pan.
    9. 9
      Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
    10. 10
      Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
    11. 11
      Slice cake crosswise into 3 layers.
    12. 12
      Pour about 2 tablespoons rum over EACH layer.
    13. 13
      For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
    14. 14
      Beat egg yolks until very light and fluffy, 5 to 10 minutes.
    15. 15
      While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
    16. 16
      Beat 5 minutes more, until very thick and doubled in bulk.
    17. 17
      Slowly beat in rum.
    18. 18
      Beat the butter in a small bowl until soft and light.
    19. 19
      Beat butter into the egg mixture a little at a time.
    20. 20
      Continue beating until thick.
    21. 21
      Chill until mixture can be spread.
    22. 22
      If mixture is too soft, beat in additional butter.
    23. 23
      While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
    24. 24
      Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
    25. 25
      Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
    26. 26
      Pour syrup into prepared baking pan.
    27. 27
      When cool, break up praline and grind it in a blender for a few seconds.
    28. 28
      Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
    29. 29
      To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
    30. 30
      Repeat with second layer.
    31. 31
      Place third layer on top.
    32. 32
      Spread tops and sides of cake with apricot glaze.
    33. 33
      Press praline powder into glaze.
    34. 34
      Any remaining butter cream can be used to decorate top of cake.

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    Nutritional Facts for German Frankfurt Crown Cake

    Serving Size: 1 (226 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 813.5
     
    Calories from Fat 372
    45%
    Total Fat 41.3 g
    63%
    Saturated Fat 22.5 g
    112%
    Cholesterol 286.5 mg
    95%
    Sodium 291.1 mg
    12%
    Total Carbohydrate 98.1 g
    32%
    Dietary Fiber 1.9 g
    7%
    Sugars 64.9 g
    259%
    Protein 10.1 g
    20%

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