Traditional German Frankfurt Crown Cake Slices
Ingredients
Cake batter
- 4 medium eggs
- 200 g sugar
- 200 ml milk
- 175 ml neutral oil (e.g. rapeseed oil)
- 350 g wheat flour (Type 405)
- 2 tsp baking powder
Buttercream
- 650 ml milk
- 1 1/2 packets pudding powder
- 60 g sugar
- 250 g soft butter
Additional
- 200 g sour cherry jam
- 100 g hazelnut praline
- 100 g heavy cream
- 12 candied cherries
Preparation
Line a baking sheet with parchment paper and grease the sides
Preheat the oven to 350°F (180°C) conventional or 320°F (160°C) convection
Beat eggs with sugar until creamy, then gradually add the oil
Mix flour with baking powder and alternately add to the batter with the milk
Spread the batter onto the prepared baking sheet and bake in the preheated oven for about 30 minutes
Mix pudding powder with 5 tablespoons milk and sugar
Bring the remaining milk to a boil in a small saucepan
Once the milk is boiling, gradually stir the pudding-milk mixture into the boiling milk while constantly stirring
Boil for a short time, then remove from heat
Cover with plastic wrap and set aside
Beat soft butter with a mixer for at least 10 minutes until creamy
Gradually fold the cooled pudding (at room temperature) into the butter, tablespoon by tablespoon
Cut the cake base in half lengthwise and spread the jam on the bottom layer
Spread half of the buttercream on the bottom layer, then place the top layer
Spread the remaining buttercream on the top layer and chill for about 60 minutes
Sprinkle the cake with hazelnut praline
Whip the heavy cream until stiff and fill into a piping bag with a star tip
Decorate the cake slices with whipped cream rosettes and place one candied cherry on each rosette
Tips
You can use your favorite jam for the filling
This recipe yields about 12 slices, which can be stored in the refrigerator for at least 3 days
