Earthy Feast turned 3 last month! That’s kinda old in blog years, yes/no? Well here’s to 3 more years! Hopefully you guys still enjoy following along as much as I love making tasty treats. To celebrate this exciting occasion I made cake. Frankfurter Kranz Cake. Best described as light and airy sponge cake sandwiched between layers of german buttercream and raspberry jam – topped off with toasty, nearly caramelized hazelnuts. It’s also known as my Dad’s favorite birthday cake. He just turned 78 last month – now that is pretty old! The whole fam came up to visit and my sister and I learned how to make this cake. See mom, you still have stuff to teach me! It’s about time I learned how to make it, this was our wedding cake and my mom also made it for my friend’s baby shower here. Hope you guys have a wonderful weekend!
Ingredients for the Cake
6 eggs, separated
6 tablespoons hot water
300 grams sugar
270 grams flour
1/2 a teaspoon baking powder
zest of half a lemon
1 pack of vanilla sugar (optional)
Other Ingredients
One 12oz jar of raspberry jam, you’ll only need about 3/4 of the jar
Fresh raspberries to serve, optional
Directions
Separate the eggs. Add the yolks to your electric mixing bowl with 6 tablespoons of hot water and beat until the mixture begins to get light and foamy. Next add the sugar and beat on high speed until sugar has completely dissolved, about 6 to 8 minutes. Add the lemon zest and the vanilla and mix briefly. If you have a separate mixing bowl, use it whip the egg whites until you achieve stiff peaks. If you don’t have a separate mixing bowl, pour the egg yolk mixture into a separate bowl and wash out your mixing bowl well so that you can use it for the egg whites. Sift the flour together with baking powder then lightly dust this over the whipped egg whites and gently fold in the egg yolk mixture. The goal is to keep everything light and airy – it’s ok if it’s not totally mixed, streaks are fine. Place batter into a buttered bunt pan and bake on center rack in preheated oven at 350F for 40 to 45 minutes or until light brown on top and tester comes out clean.
Ingredients for the Buttercream
1 pack of vanilla pudding, not instant
80 grams powdered sugar
1 pack of vanilla sugar, optional
250 grams butter, room temp
Directions
Cook the pudding according to directions on the box. After it’s finished cooking let it cool to room temp. In your electric mixer, whip room temperature butter and sugar together until fluffy. Add a pack of vanilla sugar, optional. When both the pudding and the butter are the exact same room temperature, mix the pudding into the butter staring with just a teaspoon at a time, gradually increase to a tablespoon and keep adding it bit by bit until all the pudding is incorporated.
Ingredients for the Hazelnut Topping
2 cups chopped hazelnuts
4 tablespoons butter
3 tablespoons sugar
Directions
Chop the hazelnuts, then toast in the pan with butter until toasty and fragrant, about 5 to 8 minutes on medium heat. Add the sugar and toast for a couple additional minutes. Let cool.
Assembly Directions
Carefully slice the cake to make the layers. You can slice it twice or just once. I just used a long sharp knife to do this. Start with the raspberry jam layer. Evenly spread it out, just like you’re making a jelly sandwich. Add the butter creme on top and repeat with the next layer, sandwiching them all together. Generously spread the butter cream on the cake as shown and top it all with the toasted hazelnuts. Serve with fresh raspberries, optional.