Frankfurter Crown Cake

Frankfurter Crown Cake

When it comes to delightful desserts, the Frankfurter Crown Cake is a show-stopping option that merges charm and flavor seamlessly. With its airy layers and rich filling, this cake not only looks magnificent but also offers a balanced treat for both your taste buds and your health goals. Prepared with wholesome ingredients, the cake’s structure makes it a great choice for meal prep, ensuring you have a delicious, healthy dessert to enjoy throughout the week.

WHY YOU WILL LOVE THIS RECIPE

The Frankfurter Crown Cake is not just a feast for the eyes; it also brings health benefits to the table. This recipe allows you to create a lighter option of traditional cakes, making it a good fit for those mindful of their calorie intake. With its rich protein content from eggs and a variety of healthy fats, this cake can also serve as a satisfying dessert that supports your weight-loss efforts without sacrificing taste.

HOW TO MAKE Frankfurter Crown Cake

EQUIPMENT NEEDED

• Bundt or ring-shaped cake pan
• Mixing bowls
• Whisk
• Saucepan
• Rubber spatula
• Rolling pin or food processor
• Parchment paper

Ingredients You’ll Need :

• 6 large eggs (separated)
• 200g granulated sugar
• 100g all-purpose flour
• 100g cornstarch
• Pinch of salt
• Butter and flour for greasing the pan
• 500ml whole milk
• 100g granulated sugar (for pudding)
• 40g cornstarch (for pudding)
• 1 tsp vanilla extract
• 250g unsalted butter (very soft, room temperature)
• 150g red currant jam or raspberry jam
• 100g chopped hazelnuts or almonds
• 100g sugar (for caramelizing the nuts)
• Extra buttercream for piping
• Maraschino cherries or jam dots

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 180°C (350°F). Grease a bundt or ring-shaped cake pan and dust with flour.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
3. In a separate bowl, whisk the yolks with sugar until pale and fluffy.
4. Sift in the flour and cornstarch and gently fold into the yolk mix.
5. Carefully fold in the egg whites. Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.
6. In a saucepan, whisk milk, sugar, cornstarch, and vanilla. Cook over medium heat, whisking constantly, until it thickens into a pudding. Remove from heat and let it cool to room temperature (cover with plastic wrap to prevent skin from forming).
7. Beat the soft butter until fluffy. Slowly add the cooled pudding, one spoonful at a time, beating constantly, until smooth and creamy.
8. In a dry pan, melt 100g sugar over medium heat until golden. Stir in the chopped hazelnuts or almonds, and mix quickly. Pour onto parchment paper and let it cool.
9. Once hardened, crush into small pieces using a rolling pin or food processor.
10. Carefully slice the cooled cake into three horizontal layers. Spread a thin layer of jam on the bottom layer, then add a layer of buttercream.
11. Place the second cake layer on top, repeat with jam and buttercream, then top with the third layer.
12. Cover the whole cake with a smooth layer of buttercream.
13. Press the crushed brittle evenly over the outside of the cake. If desired, pipe buttercream rosettes on top and place cherries or jam dots in the center of each rosette.
14. Chill the cake for 1–2 hours before serving.

HOW TO SERVE Frankfurter Crown Cake

When serving the Frankfurter Crown Cake, consider cutting it into smaller slices to control portions. Because of its rich flavors, a thin slice is often satisfying enough. Pair with a fresh fruit salad or a light dollop of whipped cream to enhance its taste without adding too many calories. You can also serve it with herbal tea or black coffee to create a balanced meal or snack that fits well within a healthy diet plan.

STORAGE & FREEZING : Frankfurter Crown Cake

To store leftover Frankfurter Crown Cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to five days. If you’d like to freeze the cake, wrap individual slices tightly in plastic wrap and then in aluminum foil. Properly stored, the cake can last for up to three months in the freezer. Just remember to thaw it in the refrigerator overnight before serving.

SERVING SUGGESTIONS

For a balanced side dish, consider serving the Frankfurter Crown Cake with a simple mixed green salad dressed with lemon vinaigrette. This offers a light contrast to the richness of the cake while providing fiber and essential nutrients.

VARIATIONS

• Healthy Version: Create a healthy version by substituting all-purpose flour with almond flour and reducing the sugar in the pudding mixture. This lowers the carbohydrates and increases the nutrient density, making it a great low-carb alternative.

• High-Protein or Low-Carb Version: For a high-protein cake, add protein powder to the batter or use Greek yogurt in place of some of the butter in the buttercream. This alteration enhances the cake’s protein content while still maintaining a delicious flavor.

• Air Fryer or Oven-Baked Version: This recipe can be adapted for an air fryer as well. Pour the batter into a suitable air-fryer-safe pan and cook at 160°C (320°F) for about 25–30 minutes. This quick method saves time and energy while delivering a delectable Frankfurter Crown Cake.

FAQs

1. Can I make this cake diabetic-friendly?
Yes, you can make this cake diabetic-friendly by using sugar substitutes like erythritol or stevia in place of granulated sugar. Be mindful of portion sizes to keep the overall carbohydrate count low.

2. How can I make this cake lower in calories?
To make the Frankfurter Crown Cake lower in calories, use less sugar in the buttercream and opt for low-fat or almond milk for the pudding. This offers a lighter option without sacrificing too much texture.

3. How long will the cake last, and can I freeze it?
The Frankfurter Crown Cake can last up to five days in the refrigerator or can be stored in the freezer for up to three months when properly sealed.

4. Is this cake suitable for meal prep?
Absolutely! The Frankfurter Crown Cake is great for meal prep. You can make multiple layers and freeze them separately, allowing you to assemble the cake when needed for freshness.

MAKE-AHEAD TIPS FOR Frankfurter Crown Cake

Making the Frankfurter Crown Cake ahead of time is easy and efficient. You can bake the cake layers and pudding days in advance, allowing them to cool completely before storing them in the refrigerator. Prepare the buttercream and brittle just before assembling the cake. This approach not only saves time but also ensures you have a delightful dessert ready to impress your guests or enjoy throughout the week.

Consider incorporating these meal prep suggestions into your routine. Having a delicious cake on hand can keep you from reaching for less healthy options, supporting your journey toward wellness without sacrificing indulgence. Enjoy the process and savor every bite of your Frankfurter Crown Cake!

Frankfurter Crown Cake

A delightful and visually appealing dessert that combines airy layers with rich filling, offering a healthier twist to traditional cakes.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: German

Calories: 400

Ingredients Method Notes

Ingredients

  

For the cake

• 6 large large eggs (separated)
• 200 g granulated sugar
• 100 g all-purpose flour
• 100 g cornstarch
• 1 pinch salt
• butter and flour for greasing the pan

For the pudding filling

• 500 ml whole milk
• 100 g granulated sugar (for pudding)
• 40 g cornstarch (for pudding)
• 1 tsp vanilla extract

For assembly and decoration

• 250 g unsalted butter (very soft, room temperature)
• 150 g red currant jam or raspberry jam
• 100 g chopped hazelnuts or almonds
• 100 g sugar (for caramelizing the nuts)
• extra buttercream for piping
• Maraschino cherries or jam dots

Method

 

Preparation

1. Preheat the oven to 180°C (350°F). Grease a bundt or ring-shaped cake pan and dust with flour.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
3. In a separate bowl, whisk the yolks with sugar until pale and fluffy.
4. Sift in the flour and cornstarch and gently fold into the yolk mix.
5. Carefully fold in the egg whites. Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.

Making the pudding filling

1. In a saucepan, whisk milk, sugar, cornstarch, and vanilla. Cook over medium heat, whisking constantly, until it thickens into a pudding. Remove from heat and let it cool to room temperature (cover with plastic wrap to prevent skin from forming).
2. Beat the soft butter until fluffy. Slowly add the cooled pudding, one spoonful at a time, beating constantly, until smooth and creamy.

Caramelizing nuts

1. In a dry pan, melt 100g sugar over medium heat until golden. Stir in the chopped hazelnuts or almonds, and mix quickly. Pour onto parchment paper and let it cool.
2. Once hardened, crush into small pieces using a rolling pin or food processor.

Assembling the cake

1. Carefully slice the cooled cake into three horizontal layers. Spread a thin layer of jam on the bottom layer, then add a layer of buttercream.
2. Place the second cake layer on top, repeat with jam and buttercream, then top with the third layer.
3. Cover the whole cake with a smooth layer of buttercream.
4. Press the crushed brittle evenly over the outside of the cake. If desired, pipe buttercream rosettes on top and place cherries or jam dots in the center of each rosette.
5. Chill the cake for 1–2 hours before serving.

Notes

To store leftover Frankfurter Crown Cake, keep it in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months when properly sealed. Thaw in the refrigerator before serving.