Frankfurt Crown Cake
Category: Pastries / Bread / Cake
Preparation:
- Grease a bundt pan. Pre-heat oven to 175°C using upper and lower heat.
- Put all ingredients for the batter into a mixing bowl and mix with a food processor to a smooth batter.
- Pour the batter into the bundt pan, put it on a rack in the oven and bake for about 50 minutes. Then allow to cool.
- For the mocha crème, dissolve the sugar in the hot coffee and allow to cool.
- Pour the custard powder into a small bowl and mix with some of the cold coffee. Pour the rest of the coffee into a pot and bring to a boil. When the coffee comes to a boil, stir in the custard powder mixture and bring to a boil again. Take the pot off the heat.
- Pour the coffee mixture into a bowl and gradually stir in the butter and margarine with a hand mixer. Chill the mixture for 30 minutes.
- Cut the cooled cake twice (making three layers). Set the bottom layer onto a cake plate and spread with ¼ of the crème.
- Put on the second ring and spread with the marmalade.
- Put on the top ring and cover it entirely with the remaining crème.
- Finally, sprinkle the crème with the brittle. Chill the cake for at least 1 hour.
Tip: The cake can also be decorated with dabs of whipped cream and cherries.
For the batter
250 g butter
250 g sugar
1 packet vanilla sugar
4 eggs
400 g flour
½ lemon (juice)
4 tsp. baking powder
For the mocha créme
¼ l coffee
100 g sugar
30 g vanilla custard powder
250 g butter
125 g margaine
100 g apricot marmelade
For decoration
200 g hazelnut britte
Appliance: Oven
Function: upper and lower heat
Temperature: 175 °C
Nutritional information
Carbohydrates 860 g
Protein 43 g
Fat 596 g
Calories / bread units
Recipe 9245 kcal
Portion 578 kcal
Portion 4,5 BU
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