Franfurter Kranz
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
butter
no margarine |
|
| 1 ½ | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 8 | tablespoons |
rum
|
|
| 4 | teaspoons |
baking powder
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| Filling | |||
| 1 | cup |
sugar
|
|
| ¾ | cup |
ater |
* |
| 6 | each |
egg yolks
|
*
|
| 1 | tablespoon |
rum
|
|
| 1 | cup |
butter
|
|
| Praline topping | |||
| 2 | tablespoons |
butter
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
butter
no margarine |
|
| 355 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 1.2E+2 | ml |
rum
|
|
| 2E+1 | ml |
baking powder
|
|
| 828 | ml |
all-purpose flour
|
|
| Filling | |||
| 237 | ml |
sugar
|
|
| 177 | ml |
ater |
* |
| 6 | each |
egg yolks
|
*
|
| 15 | ml |
rum
|
|
| 237 | ml |
butter
|
|
| Praline topping | |||
| 3E+1 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 237 | ml |
almonds
sliced |
|
Directions
To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
Beat in egg yolks, one at a time. Mix in lemon rind and 2 tablespoon rum.
Sift baking powder and flour together. Gently mix into the butter mixture.
Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter.
Pour into a well-greased 10-inch tube pan.
Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done.
Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely.
Slice cake crosswise into 3 layers.
Pour about 2 tablespoon of rum over each layer.
