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Frankfurter Kuchen - Frankfurter Crown Cake
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Recipe Information
Sean Wenzel's website

Serves/Makes:10 servings

  • Cake:
  • 1 cup (225 ml) butter; NO margarine
  • 1-1/2 cups (350 ml) sugar
  • 6 large eggs
  • 1-1/2 tsp (7 ml) lemon rind, grated
  • 8 tbsp (125 ml) rum
  • 4 tsp (20 ml) baking powder
  • 3-1/2 cups (825 ml) unbleached flour, sifted
  • Filling:
  • 1 cup (225 ml) sugar
  • 3/4 cup (175 ml) water
  • 6 large egg yolks
  • 1 tbsp (15 ml) rum
  • 1 cup (225 ml) butter, NO margarine, unsalted
  • Topping:
  • 2 tbsp (30 ml) butter
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) water
  • 1 cup (225 ml) almonds, blanched, sliced
  • Apricot Glaze:
  • 1/2 cup (125 ml) apricot jam
  • Note: Egg yolks must be beaten into the cake one at a time, so keep the yolks separated from each other.
  • Cake:
  • Cream butter and sugar until very light and fluffy, about 5 minutes.
  • Beat in egg yolks, one at a time.
  • Mix in lemon rind and 2 tbsp (30 ml) rum.
  • Sift baking powder and flour together.
  • Gently mix into the butter mixture.
  • Beat egg whites until stiff but not dry.
  • Gently fold the egg whites into the batter.
  • Pour into a well-greased 10-inch tube pan.
  • Bake in a preheated 325 degree (175 C.) oven for about 60 minutes, or until the cake tests done.
  • Cook cake in pan for 10 minutes and then turn out on wire rack to cool completely.
  • Slice cake crosswise into 3 layers.
  • Pour about 2 tbsp (30 ml) of rum over each layer.
  • Butter-cream filling:
  • Boil sugar and water to 238 degrees (125 C.) (soft-ball stage).
  • Beat egg yolks until very light and fluffy, 5 to 10 minutes.
  • While still beating the egg yolks, add the sugar syrup in a thin stream.
  • Beat 5 minutes more, until very thick and doubled in bulk.
  • Slowly beat in the rum.
  • Beat the butter in a small bowl until soft and light.
  • Beat butter into the egg mixture a little at a time.
  • Continue beating until thick.
  • Chill until mixture can be spread. If mixture is too soft, beat in additional butter.
  • Praline topping:
  • While butter-cream filling is cooking, spread 2 tbsp (30 ml) butter thickly in a 9 inch X 13 inch baking pan.
  • Then in a one-quart saucepan, boil sugar and water to 238 degrees (125 C.) (soft-ball stage).
  • Stir in almonds.
  • Cook until mixture reaches 310 degrees (150 C.), or until syrup carmelizes.
  • Pour syrup into prepared baking pan.
  • When cool, break up praline and grind it in a blender for a few seconds.
  • Apricot Glaze:
  • Heat jam and press through a strainer or sieve to make apricot glaze.
  • Assembly:
  • Place bottom layer of cake on cake plate and spread with half of the butter cream.
  • Repeat with second layer.
  • Place third layer on top.
  • Spread top and sides of cake with apricot glaze.
  • Press praline powder onto glaze.
  • Any remaining buttercream can be used to decorate the top of the cake.

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