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Frankfurt Crown Cake

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Recipe

 

Yield

10 servings

Prep

45 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
1 cup butter
no margarine
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1 ½ cups sugar
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6 large eggs
large
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1 ½ teaspoons lemon zest
grated
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8 tablespoons rum
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4 teaspoons baking powder
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3 ½ cups unbleached all-purpose flour
sifted
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Buttercream filling
1 cup sugar
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¾ cup water
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6 each egg yolks
large
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1 tablespoon rum
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1 cup butter
no margarine, melted
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Praline topping
2 tablespoons butter
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1 cup sugar
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½ cup water
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1 cup almonds
blanched, sliced
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Apricot glaze
½ cup apricot preserves (jam)
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Ingredients

Amount Measure Ingredient Features
Cake
237 ml butter
no margarine
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355 ml sugar
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6 large eggs
large
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7.5 ml lemon zest
grated
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1.2E+2 ml rum
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2E+1 ml baking powder
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828 ml unbleached all-purpose flour
sifted
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Buttercream filling
237 ml sugar
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177 ml water
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6 each egg yolks
large
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15 ml rum
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237 ml butter
no margarine, melted
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Praline topping
3E+1 ml butter
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237 ml sugar
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118 ml water
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237 ml almonds
blanched, sliced
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Apricot glaze
118 ml apricot preserves (jam)
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Directions

CAKE: 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.

Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes.

While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk.

Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time.

Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter.

PRALINE TOPPING: While butter-cream is cooking, spread 2 tablespoon butter thickly in a 9 X 13-inch baking pan for praline topping.

Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds.

APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze.

CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 91546% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 26g 131%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 323mg 13%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 27% Vitamin C 1%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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