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Frankfurter Kranz (Oma and Opa's Wedding Cake) Recipe

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This recipe for Frankfurter Kranz (Oma and Opa's Wedding Cake), by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Stroink
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
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):
3 c milk
1/3 c plus 4 tbsp cornstarch
4 sticks of butter
2 egg yolks
Vanilla extract
lb plus 2 tbsp powdered sugar

Topping:
praline or Krokant: made with 1 tablespoon butter, 1/4 cup sugar
1 cup blanched and chopped almonds or hazelnuts

Directions:
Directions:
Topping:
praline or Krokant: made with 1 tablespoon butter, 1/4 cup sugar
1 cup blanched and chopped almonds or hazelnuts

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.

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.

You can use a Betty Crocker Lemon or orange Cake mix to replace the cake recipe.

Preparation Time:
Preparation Time:
1 hour

 

 

 

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