Frankfurter Kranz a La Dr. Oetker

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • DOUGH
  • 12
    cup butter, less 1/2 tsp
  • 34
    cup sugar
  • 4
    drops lemon extract (I prefer Lemon) or 1/2 teaspoon almond extract (I prefer Lemon)
  • 14
    teaspoon salt
  • 1
    cup flour
  • 13
    cup potato starch (cornstarch will do in a pinch)
  • 2
    teaspoons baking powder
  • BUTTER CREAM FROSTING
  • 3
    ounces vanilla pudding (the kind you have to cook on the stove top)
  • 1 12
  • 1
    cup butter
  • KROKANT or BRITTLE
  • 1
    teaspoon butter
  • 14
    cup sugar
  • 1
    cup blanched almonds or 1 cup hazelnuts, chopped into tiny pieces
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DIRECTIONS

  • 1. DOUGH:
  • 2. Preheat oven to 360ºF.
  • 3. Cream the butter til fluffy.
  • 4. Add sugar 1 tbsp at the time, mix until creamy.
  • 5. Add eggs 1 at a time, mix until smooth.
  • 6. Mix flour, starch, baking powder and salt.
  • 7. Add flour mixture 1 tbsp at a time until fully absorbed.
  • 8. Pour into a greased & floured bundt pan.
  • 9. Bake for 35 to 45 minute toothpick should come out clean.
  • 10. BUTTER CREAM FROSTING:
  • 11. Prepare pudding per package directions using only 1 1/2 cup milk.
  • 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
  • 13. Bring butter to almost room temperature.
  • 14. Cream butter.
  • 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
  • 16. KROKANT or BRITTLE:
  • 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
  • 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
  • 19. Transfer to a greased cookie sheet and let cool completely.
  • 20. Break into real small pieces (English toffee bits could be substituted).
  • 21. ASSEMBLY.
  • 22. Cut cooled cake in three layers.
  • 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
  • 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
  • 25. Sprinkle krokant or brittle over entire cake.
  • 26. Decorate with reserved butter cream frosting.
  • 27. It's best if it has a day to sit in the refrigerator.
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