Frankfurter Kranz (Buttercream Filled Cake)

Recipe by Diana Adcock
READY IN: 1hr 30mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Cream butter with sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in grated lemon rind.
  • Sift flour again with cornstarch and baking powder.
  • Gradually stir in butter-egg mixture until thoroughly blended.
  • Butter and flour a cake ring mold and tap out excess flour.
  • Pour batter into pan.
  • Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
  • Cool in pan on a rack.
  • Praline topping or Krokant----------------.
  • Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
  • Stir in nuts and pour onto a greased or buttered flat serving plate.
  • When cold and hard, crack praline topping into small pieces.
  • Butter Cream Filling---------------.
  • Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
  • Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
  • VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
  • If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
  • Beat until mixture cools and is smooth.
  • Cool completely.
  • 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.
  • Cut cake into 3 layers.
  • Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
  • Stack layers and spread rest of filling on top and all sides.
  • Sprinkle praline topping or Korant on top and sides of cake.
  • Chill at least 24 hours before serving.
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