Franfurter Kranz Frankfurt Crown Cake Recipe

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Franfurter Kranz Frankfurt Crown Cake
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Ingredients
21
Count
Nutrition
1042
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. * Egg yolks must be beaten into the cake one at a time so keep the yolks separated from each other.
  2. 1. 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 T 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 and then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer.
  3. 2. 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 doubled 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.
  4. 3. PRALINE TOPPING: While butter-cream is cooking, spread 2 T 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 caramelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds.
  5. 4. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze.
  6. 5. 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 remaining butter cream can be used to decorate the top of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1042.07 Kcal (4363 kJ)
Calories from fat 579.16 Kcal
% Daily Value*
Total Fat 64.35g 99%
Cholesterol 187.05mg 62%
Sodium 35.94mg 1%
Potassium 188.26mg 4%
Total Carbs 89.33g 30%
Sugars 49.17g 197%
Dietary Fiber 2.78g 11%
Protein 9.74g 19%
Vitamin C 1.5mg 3%
Vitamin A 0.7mg 23%
Iron 2.9mg 16%
Calcium 70.1mg 7%
Amount Per 100 g
Calories 395.75 Kcal (1657 kJ)
Calories from fat 219.95 Kcal
% Daily Value*
Total Fat 24.44g 99%
Cholesterol 71.04mg 62%
Sodium 13.65mg 1%
Potassium 71.5mg 4%
Total Carbs 33.92g 30%
Sugars 18.67g 197%
Dietary Fiber 1.06g 11%
Protein 3.7g 19%
Vitamin C 0.6mg 3%
Vitamin A 0.3mg 23%
Iron 1.1mg 16%
Calcium 26.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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