{"id":23612,"date":"2020-11-21T17:28:36","date_gmt":"2020-11-21T16:28:36","guid":{"rendered":"https:\/\/bake-street.com\/?p=23612"},"modified":"2026-04-08T12:26:17","modified_gmt":"2026-04-08T10:26:17","slug":"frankfurt-crown-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/frankfurt-crown-cake\/","title":{"rendered":"Frankfurt Crown Cake – Frankfurter Kranz"},"content":{"rendered":"

I’m sure you’ve already noticed that I’m in total “old-fashioned” mood lately. But I can’t help it, these things fascinate me. They transmit an elegance, beauty and exceptional taste when it comes to transmitting the good work that leaves me totally in love. That search for perfection and exquisiteness that goes beyond the line of distinction, achieving extravagant and overwhelming results. That is why when I first saw the Frankfurt Crown Cake – Frankfurter Kranz<\/strong>, I was fascinated.<\/p>\n

I know that many of you will not see it like that, in fact my husband, on seeing it, told me that it was very tacky, hahaha. He only has to tell me that to make me more determined to do it. I understand perfectly that the perception of things is not the same in all of us. Where I see beauty, others may see something stale and old-fashioned.<\/p>\n

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\"Frankfurt <\/picture><\/div>\n
Frankfurt Crown Cake – Frankfurter Kranz origin.<\/h5>\n

The origin of the Frankfurter Kranz<\/strong> is not known for certain, but it is known that it originated sometime around 1735, the oldest preserved recipe being from the early 20th century. It is a traditional sweet from Frankfurt, Germany.<\/p>\n

The German word kranz<\/strong><\/em> means “crown<\/strong>“, something that makes one think that the link or reference here is directly linked to the Frankfurt crown wanting to remind us of Frankfurt am Main<\/a><\/strong><\/em>. To make it, the cake is baked in a ring mold. The outer decoration of the cake, in gold tones, together with the bright red cherries that crown it, makes it a symbol of royalty and its decorative jewels (rubies).<\/p>\n

\"Frankfurt <\/picture><\/div>\n

“The Great Book of German Food<\/strong><\/em><\/a>” describes the Frankfurter Kranz as a crown-shaped cake consisting of multiple layers. These layers include a buttercream filling. It also defines the cake as “really extravagant” and “a special gift for very elegant occasions”.<\/p>\n

The entire exterior of the cake is covered with a layer of butter cream and chopped almonds, hazelnuts or nuts. The jams were often used as an additional filling and, even more so, to accompany a buttercream. It was also very common to use candied cherries for decoration. Another option for applying the outer covering would be to have an apricot glaze and, on top of this, finish with a layer of butter cream and chopped nuts.<\/p>\n

\"Frankfurt <\/picture><\/div>\n
Making the cake.<\/h5>\n

As you might expect, this is a very simple recipe to follow. There are no major complications, except for cutting the cake straight… I must admit that this is something I am really bad at. When I have to cut sponge cakes for cakes\/tarts, I have no problem because I can use a cutter cake. But, cutting things without any guidance other than my intuition, I’m not very good at it, hahaha.<\/p>\n

To bake the cake we can use any mould we have at home, preferably circular ones to follow the original line<\/strong>. That, if we want to make it and we don’t have any of this type, we can always bake it in one of another form.<\/p>\n

To make the filling we will prepare a mousseline, it is a cream made with pastry cream and butter. There are other versions that also incorporate meringue in it (as I left you in this Fraisier Cake<\/strong><\/a>) and with a wonderful result.<\/p>\n

The assembly is very simple; cut the cake, fill it with jam, mousseline cream and cover the outside with this same cream and chopped almonds. As a final touch, decorate the top with whipped cream or the same cream as the filling, and place some candied cherries.<\/p>\n

A real delicacy to enjoy in the middle of the afternoon… I would say that it goes very well as a dessert too, but it’s a bit overwhelming and we would end the evening without being able to move.<\/p>\n