German Frankfurt Crown Cake Recipe

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German Frankfurt Crown Cake
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Ingredients
18
Count
Nutrition
621
Calories
Total time
80
Minutes
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Ingredients:

  • 1 cup butter
  • 1 1/2 cups sugar
  • 6 eggs, separated (egg yolks will be used 1 at a time, so keep them separated from each other)
  • 8 tbsp rum
  • 3 1/2 cups sifted all purpose white flour
  • 1 cup sugar
  • 3/4 cup water
  • 1 tbsp rum
  • 1/2 cup apricot jam
  • 1 tbsp sugar
  • 2 tbsp butter
  • 1 cup sugar
  • 1/2 cup water

Directions:

  1. To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
  2. Beat in egg yolks, one at a time.
  3. Mix in lemon rind and 2 tablespoons rum.
  4. Sift baking powder and flour together.
  5. Gently mix into butter mixture.
  6. Beat egg whites until stiff but not dry.
  7. Gently fold the beaten egg whites into the batter.
  8. Pour into a well-greased 10 inch tube pan.
  9. Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
  10. Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
  11. Slice cake crosswise into 3 layers.
  12. Pour about 2 tablespoons rum over EACH layer.
  13. For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
  14. Beat egg yolks until very light and fluffy, 5 to 10 minutes.
  15. While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
  16. Beat 5 minutes more, until very thick and doubled in bulk.
  17. Slowly beat in rum.
  18. Beat the butter in a small bowl until soft and light.
  19. Beat butter into the egg mixture a little at a time.
  20. Continue beating until thick.
  21. Chill until mixture can be spread.
  22. If mixture is too soft, beat in additional butter.
  23. While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
  24. Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
  25. Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
  26. Pour syrup into prepared baking pan.
  27. When cool, break up praline and grind it in a blender for a few seconds.
  28. Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
  29. To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
  30. Repeat with second layer.
  31. Place third layer on top.
  32. Spread tops and sides of cake with apricot glaze.
  33. Press praline powder into glaze.
  34. Any remaining butter cream can be used to decorate top of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 621.38 Kcal (2602 kJ)
Calories from fat 390.79 Kcal
% Daily Value*
Total Fat 43.42g 67%
Cholesterol 251.47mg 84%
Sodium 78.24mg 3%
Potassium 330.21mg 7%
Total Carbs 48.08g 16%
Sugars 41.44g 166%
Dietary Fiber 1.25g 5%
Protein 8.86g 18%
Vitamin C 1.2mg 2%
Vitamin A 0.4mg 13%
Iron 1.4mg 8%
Calcium 140.8mg 14%
Amount Per 100 g
Calories 340.17 Kcal (1424 kJ)
Calories from fat 213.94 Kcal
% Daily Value*
Total Fat 23.77g 67%
Cholesterol 137.67mg 84%
Sodium 42.83mg 3%
Potassium 180.77mg 7%
Total Carbs 26.32g 16%
Sugars 22.69g 166%
Dietary Fiber 0.68g 5%
Protein 4.85g 18%
Vitamin C 0.7mg 2%
Vitamin A 0.2mg 13%
Iron 0.8mg 8%
Calcium 77.1mg 14%

* 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

  • 15.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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