Stripes Europe | .
published: December 21, 2016
If you're looking for a traditional German dessert to add to your holiday menu this season, consider baking a festive Frankfurt Wreath (Frankfurter Kranz). This dense, ring-shaped sponge cake — with layers of tart red jam, rich buttercream frosting and a crunchy nut brittle topping — is often shared in celebrations throughout the year, including birthdays, special occasions and holidays.
18 ozbutter (divided)
1 1⁄3 cgranulated sugar
1grated lemon peel
1⁄4 cwhite rum (divided)
1 Tbaking powder
1package pudding mix (prepared)
1 cpowdered sugar (sifted)
2 Tcherry, raspberry or strawberry jam
4 oznut brittle (or crunchy candy topping of your choice)
Cook time: 60 Prep time: 45 Yield: 12 Servings
- Weigh out butter, flour, cornstarch and nut brittle.
- Cream 8 oz butter with sugar, eggs and salt.
- Add in grated lemon and 2 tablespoons white rum a little at a time.
- Fold in flour, baking powder and cornstarch, and mix until smooth.
- Pour batter into a well-greased round bundt pan, and bake at 350 degrees Fahrenheit for 60 minutes.
- Cool on rack before frosting.
- For the filling, blend remaining butter and powdered sugar.
- Stir in prepared vanilla pudding and remaining white rum one spoonful at a time.
- Cut cake into three equal slices, horizontally.
- Spread jam on the bottom cake slice, and then smooth a thin layer of frosting over it.
- Top with the next cake slice, and repeat until all layers are in place.
- Set aside a small amount of frosting for finishing touches, and then smooth the rest onto the sides and top of cake.
- Top with a generous amount of nut brittle (Krokant) or crunchy candy topping.
- Decorate with frosting rosettes and candied cherries.
Source: German Culture, germanculture.com.ua