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March 2019

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Frankfurt Crown Cake Recipe

Frankfurt Crown Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Frankfurt Crown Cake recipe  PDF


1 cake
1 c Butter no margarine
1 1/2 c Sugar
6 ea Eggs large
1 1/2 t Grated lemon rind
8 T Rum
4 t Baking powder
3 1/2 c Flour unbleached, sifted
1 butter cream filling
1 c Sugar
3/4 c water
6 ea Egg yolks large
1 T Rum
1 c Butter no margarine,unsalted
1 praline topping
2 T Butter
1 c Sugar
1/2 c water
1 c Almonds blanched, sliced
1 apricot glaze
1/2 c Apricot jam
Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mi in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mi into the butter mi ture. 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 F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter Cream Filling: For butter cream filling, boil sugar and water to 238 degrees F. (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 doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mi ture a little at a time. Continue beating until thick. Chill until mi ture can be spread. If mi ture is too soft, beat in additional butter. PRALINE TOPPING: While butter cream is cooking, spread 2 T butter thickly in a 9 13 inch baking pan for praline topping. Then in a 1 quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds cook until mi ture reaches 310 degrees F. 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: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, 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 remianing butter cream can be used to decorate the top of the cake.

Frankfurt Crown Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
593 people have voted
Last Reviewed on 2019-03-20



Wednesday, Mar 20 2019 Download & Print Frankfurt Crown Cake recipe  PDF   Christmas Cake recipes RSS   Thumsb up

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