Frankfurter Kranz Recipe

I absolutely adore this recipe because it’s the perfect blend of cozy, nostalgic flavors and Instagram-worthy presentation. Plus, the combination of the sweet red currant jelly and crunchy almond brittle gives me all the gourmet feels without the stress of an overly complicated process.

The beloved German dessert known as Frankfurter kranz combines rich flavors with elegant presentation. It has long been one of my favorite cakes; 250 grams of softened butter and 200 grams of sugar create a beautifully moist cake base, while the hint of vanilla extract and the moist and playfully creamy frosting of butter and red currant jelly take this cake to the next level.

Then there is the almond brittle. My goodness; crushed almond brittle offers an irresistible crunch that takes this dessert to a whole ‘nother level.

Frankfurter kranz will make you close your eyes and breathe in the scents as if you are right there in a small German café.

Ingredients

• Butter: Adds richness and moisture to the cake, providing a creamy texture.
• Sugar: Sweetens the cake and helps achieve a tender crumb.
• Vanilla Extract: Enhances flavor with its warm, sweet aroma.
• Eggs: Provide structure, richness, and color to the cake.
• Flour: Forms the base structure, contributing to the cake’s density.
• Red Currant Jelly: Offers a tart, fruity note that balances sweetness.
• Buttercream Frosting: Adds decadent sweetness and a smooth finish.
• Sweetened Whipped Cream: Lightens the cake with its airy texture.
• Almond Brittle: Adds a crunchy texture and nutty caramel flavor.

Ingredient Quantities

• 250g butter, softened
• 200g sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 250g flour
• 2 teaspoons baking powder
• 100g cornstarch
• 200g red currant jelly
• 200g buttercream frosting
• 100g sweetened whipped cream
• 100g brittle or almond brittle, crushed
• Optional: glacé cherries for decoration

Instructions

1. Set your oven to 175 degrees Celsius (350 degrees Fahrenheit) and prepare a ring cake pan or Bundt pan by greasing it.

2. In a big bowl, cream together the softened butter and sugar until they are light and fluffy. Add in the vanilla extract and keep on creaming. (Why am I saying this? Because I am a stickler for the proper creaming of butter and sugar because it gives the cookies the right texture. If you do not have softened butter, just know that this will not work. Also, use real sugar, not powdered sugar, as that can also affect the texture of the cookies.)

3. Introduce the eggs one at a time, mixing well after each one.

4. In another bowl, combine the flour, baking powder, and cornstarch. Sift well in a separate bowl.

5. Slowly incorporate the dry ingredients into the liquid mixture, stirring until the batter is nearly homogeneous but still shows some signs of texture. Adjust the speed of your powerhouse mixer as necessary. When all the ingredients are included, allow the batter to mix for about 10 seconds at a low to moderate speed.

6. Put the batter in the pan that has been prepared for the cake and smooth the top. Allow the cake to bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for several minutes, then invert it onto a wire rack and let it cool completely.

8. After it has cooled, cut the cake into three equal horizontal layers. Place the bottom layer on a serving platter, and spread red currant jelly on it.

9. Stack the layers of the cake back together to form a cake. Frost the whole cake with buttercream frosting.

10. Gently press the brittle that has been crushed into bits into the sides of the cake. Pipe sweetened whipped cream on top of the cake and optionally decorate with glacé cherries.

Equipment Needed

1. Oven
2. Ring cake pan or Bundt pan
3. Large mixing bowl
4. Medium mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Sifter
8. Spatula
9. Knife
10. Toothpick
11. Wire cooling rack
12. Serving platter
13. Pastry bag or piping bag
14. Spreader or palette knife

FAQ

• What is a Frankfurter Kranz?Originating from Frankfurt, the Frankfurter Kranz is a traditional German cake featuring distinct layers of sponge cake, red currant jelly, and buttercream. The cake is either decorated with almond brittle or not at all. It is similar in flavor and appearance to a Princess Torte. In fact, some people use the two terms interchangeably, although quite a few would give the nod to the Frankfurter Kranz as the flavor winner.
• Can the butter be replaced with margarine?Although you can use margarine instead of butter, the real thing is preferred for its authentic taste and proper texture in the Frankfurter Kranz.
• How do I ensure the cake is moist?To maintain the moisture of the cake, do not bake it too long. To see if it is done, use a toothpick; it should come out clean. Also, the buttercream and jelly fillings add a substantial amount of moisture to the cake layers.
• Can I make the cake in advance?It is possible to make the sponge cake one day in advance. The best flavor and texture will result if you put together the cake with the frosting and jelly a few hours before serving.
• What if I don’t have red currant jelly?Should red currant jelly not be available, jelly made from raspberries or strawberries can step in as a substitute. All three kinds of jelly—in fact, any kind of jelly—require the same ratio of sweetness to tartness in order to maintain a delicious balance.
• How should the Frankfurter Kranz be stored?Because the buttercream frosting can go bad if not refrigerated, the cake should be stored in there. An airtight container will keep it fresh for up to 3 days.
• Is it necessary to use glacé cherries?Optional and mainly for decoration, glacé cherries are not essential to this recipe. You can leave them off or substitute them with any number of decorative elements.

Substitutions and Variations

Margarine or a plant-based buttery spread may be used in place of butter for a dairy-free alternative.
Brown Sugar: Use the same amount as called for in the recipe, and you’ll get a deeper flavor in your goodies. Most of us don’t think of brown sugar as an alternative sweetener, but it is, really.
Cornstarch: Substitute with potato starch or arrowroot powder.
Jelly made from red currants: A good stand-in is jelly made from either raspberries or strawberries. This will give you a different kind of red jelly, but it will still be good.
Coconut whipped cream makes a good non-dairy substitute for whipped cream.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially butter and eggs, are at room temperature before starting. This helps them to blend more easily, creating a smoother batter with better volume.

2. Proper Mixing When creaming butter and sugar, allow the mixture to become pale and fluffy. This typically takes about 3-5 minutes using an electric mixer. This step is crucial for incorporating air into the batter, which contributes to the cake’s light texture.

3. Gradual Mixing Add the eggs one at a time and mix thoroughly after each addition to prevent the batter from splitting. If the mixture does curdle slightly, adding a tablespoon of the flour mixture can help bring it back together.

4. Sifting Dry Ingredients Sift the flour, baking powder, and cornstarch together to remove lumps and evenly distribute the baking powder, which helps the cake rise evenly.

5. Layer Cutting Tip When slicing the cake into layers, use a serrated knife and a gentle sawing motion to prevent the cake from crumbling. You can use toothpicks as guides to ensure even layers.