Frankfurter Kranz

Frankfurter Kranz
Prepare ingredients.
Put 150 grams of butter into a bowl.
Add 150-200 grams of sugar.
Add 1/2 teaspoon of salt.
Grate 1 lemon peel and add to the bowl.
Beat until the mixture is really light and creamy.
Add 4-5 eggs.
Mix in gently.
Beat until everything is mixed well. Set aside.
Put 150 grams of potato starch into an other bowl.
Add 200 grams of flour.
Add 2 teaspoons of baking powder.
Mix in the ingredients.
Add flour mixture to the egg-butter-mixture gradually ...
... and stir in simultaneously.
Grease baking tin with butter or cooking oil.
Preheat the oven to 180°C.
Fill the baking tin with batter.
Push into the hot oven ...
... and bake for 60 minutes.
Remove from the oven.
Cool slightly.
Put 40-50 grams of vanilla pudding powder into a cooking pot.
Add 50 grams of sugar.
Add 5-8 tablespoons of milk.
Dissolve the vanilla pudding powder in the milk.
Put 1/2 liter of milk into an other cooking pot.
Bring to a boil.
Remove from the heat ...
Pour the vanilla pudding powder-sugar-mixture over the hot milk gradually ...
... and stir in simultaneously.
Cover the pot. Set aside.
Put 250 grams of butter into a bowl.
Beat until the butter is light and creamy.
Add butter to the vanilla pudding powder-milk-mixture gradually ...
... and stir in simultaneously.
Cut the cake horizontally into 3 equal layers ...
... as shown in the picture,
Spread 50 grams of apricot jam on the bottom biscuit ring.
... then spread the butter cream.
Put on the middle biscuit ring.
Spread 50 grams of apricot jam on the middle ring.
... then spread the butter cream.
Put on the top ring.
Brush the Frankfurt Kranz round with the remaining butter cream thinly.
Sprinkle the brittle on the Frankfurt Kranz.
Set aside.
250 grams of whipped cream in a bowl.
Whip the cream with the mixer first on low, then on a high level with loose circular motions.
Only add sugar or vanilla sugar to the sweetener if the cream is already creamy.
Stop once the cream is stiff.
Finally decorate the Frankfurt Kranz with buttercream rosettes ...
... and place a cherry on each rosette.
The Frankfurt Kranz should be kept cool for at least one hour before consumption.
The best is a large chef's knife for cutting. Or you use a special cake and cake knife.


Frankfurter Kranz (engl.: Frankfurt Crown Cake) is a cake speciality believed to originate from Frankfurt am Main, Germany. Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam. The outside of the cake is then thickly coated with more butter cream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts.


150 grams potato starch
200 grams flour
250 grams sugar (250-300 grams)
1⁄2 teaspoon salt
4 eggs (4-5)
2 teaspoons baking powder
40 grams vanilla pudding powder (40-50 grams)
100 grams apricot jam
1 lemon
500 milliliters milk
400 grams butter
250 grams whipped cream
  maraschino cherries
150 grams caramelized chopped hazelnuts