Frankfurt Crown Cake in mini format: A classic cake
Ingredients
- 250 ml milk
- 20 g Vanillepuddingpulver
- Seeds from 1 vanilla bean
- 50 g sugar
- 1 pinch of salt
- 150 g soft butter
- some butter for greasing the molds
- 3 Owner
- 50 g sugar
- 60 g flour
- 25 g starch
- 2 tsp baking powder
- 2 tablespoons of orange liqueur, mixed with icing sugar, for drizzling over the biscuits
- 8 small Bundt cake molds, each 6 cm in diameter
- 100 g smooth redcurrant jelly
- 150 g hazelnut brittle (see tip)
- 100g fresh currants for garnish
Method
- For the cream, whisk together the milk, pudding powder, vanilla extract, sugar, and a pinch of salt in a saucepan until smooth. Then, stirring constantly, heat the mixture until it reaches a thick, creamy, pudding-like consistency. Cover the vanilla cream and let it cool.
- Meanwhile, preheat the oven to 180°C (350°F). Grease Bundt cake molds. For the sponge cake, beat the eggs and sugar in a bowl with an electric mixer for about 6 minutes until light and fluffy. Mix the flour with the cornstarch and baking powder, sift the mixture over the egg mixture, and gently fold it in. Divide the batter between the molds and bake in the center of the preheated oven for 15–20 minutes. Let cool completely.
- Cream the softened butter until smooth. Gradually stir the cooled, but still room temperature, pudding into the butter, one spoonful at a time. Remove the sponge cakes from the molds and slice each one horizontally into three layers. Spread a little jelly on each layer. Top with some vanilla cream. Place the second sponge cake layer on top, spread with more jelly and cream, and then place the top layer on top.
- Chill the wreaths for 30 minutes. Then spread a thin layer of the remaining cream on each wreath and press in the brittle. Finally, garnish each wreath with a few currants.
PREPARATION TIME 1 hour plus 15-20 minutes baking time and 30 minutes cooling time.
Tip for hazelnut brittle
To make the brittle, bring 100g of chopped hazelnuts, 125g of sugar, and 50ml of water to a boil in a pan. Cook over medium heat, stirring constantly, until the sugar dries out. Continue stirring until the sugar begins to melt again slightly and coats the hazelnuts with a glossy coating. Immediately pour the hot brittle onto baking paper and let it cool.
