VISITING
AUTHOR/EDITOR ARTICLE
MARCH
2011
FRANKFURTER
KRANZ
Forwarded
by Chicago Donauschwaben
FRANKFURTER
KRANZ |
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INGREDIENTS |
scant
1/2 cup butter (about 7 tablespoons)
3/4 cup granulated white sugar
3 large eggs
grated rind of 1/2 lemon
3/4 cup sifted all-purpose flour
1/3 cup cornstarch
2 teaspoons baking powder
1 1/2 recipes Butter Cream Frosting (recipe follows)
praline or Krokant, made with 1 tablespoon butter, 1/4
cup sugar
1 cup blanched and chopped almonds or hazelnuts |
MIXING
AND
BAKING
DIRECTIONS |
Pre-heat
oven to 350F. 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, or until cake tests
done. A toothpick inserted in the center should come
out clean. Cool in pan until cake shrinks away from
the sides of the pan. Invert cake onto rack and cool
completely. While cake is cooling, prepare butter
cream filling. To make praline topping or Krokant,
place the butter and sugar in a frying 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 and set, crack praline topping into small pieces. |
FINAL
PREPARATIONS |
Cut
cake into 3 layers. Spread 1 cup of butter cream
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 Krokant on top and sides of cake.
Refrigerate at least 24 hours before serving.
continue - the filling! |
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German
Butter Cream Filling Recipe |
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INGREDIENTS |
6
large egg yolks, lightly beaten (room temperature)
3/4 cup granulated white sugar
1/2 cup water
1/2 tablespoon cornstarch
1 1/4 cups softened butter
flavoring, to taste |
MIXING
DIRECTIONS |
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
(238F on candy thermometer). VERY slowly, stirring
constantly, in a very thin stream, pour boiling hot
syrup in. If you add the boiling syrup too quickly-it
will scramble the egg yolks, so take your time barely
a thread of syrup at a time, while 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
tablespoons rum, arrack, kirsch or fruit liquors; or 1
tablespoon vanilla extract; or 2 1/2 oz. melted and
cooled semi-sweet baking chocolate; or 1/2 cup ground
hazelnuts; or a combination of 1 1/2 oz. melted and
cool semi-sweet baking chocolate mixed with 2
teaspoons instant coffee dissolved in 2 teaspoons of
boiling water, for a mocha flavor. For cocoa butter
creme, beat in 4 tablespoons cocoa powder and vanilla
sugar. |
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Recipe
for Pecan-Krokant |
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INGREDIENTS |
1/2
cup butter
1 cup sugar
2 cups chopped pecans
2 tsp. Maple flavoring |
MIXING
DIRECTIONS |
Melt
butter over medium-high heat, add sugar and pecans.
Bring to boil, reduce heat to medium-low and cook 7-8
minutes until amber-colored. Stir occasionally. Remove
from heat and add 2 maple flavoring. Pour onto greased
foil and let cool. Crumble. |
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PDF
Version |
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