Frankfurter Kranz – Cuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge dough:
- 50 grams sugar
- 3 egg (s)
- 30 grams flour
- 30 g cornstarch
- 1 pinch baking powder
For the cream:
- 1 packet vanilla pudding powder
- 0.5 liter ½ milk
- 25 g suar
- 250 g butter
Also:
- 150 g raspberry jelly
- 150 g hazelnut brittle
- 10 cherry (s)
Print Recipe
Pin Recipe Instructions
- Biscuit:
- Separate the eggs. Beat egg whites and 50 g sugar until stiff. Fold in the egg yolks. Mix the flour, starch and baking powder and fold in. Spread on a baking sheet (35 x 40 cm) lined with baking paper. Bake in a hot oven (electric oven 200 ° C / fan oven: 180 ° C) for about 10 minutes.
- Turn the sheet of dough out onto a sugar-sprinkled cloth. Peel off the paper. Cut the sponge cake into 4 strips, leave to cool.
- Butter cream:
- Mix the custard powder with 4 tablespoons of milk and 2 tablespoons (25 g) of sugar. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil briefly. Let cool down.
- Beat the butter until frothy. Stir in the pudding tablespoon at a time. Butteer and pudding should have the same (room) temperature.
- Completion:
- Brush 1 strip of biscuit with buttercream, 2. place on top. Pour 4 tablespoons of cream into a piping bag, squirt 4 strips lengthways with a little gap on the 2nd strip. Stir the jelly until smooth and fill in between.
- Spread the 3rd and 4th strips with cream, place everything on top of each other and brush. Garnish with cream, brittle and cherries, cut into pieces.
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