This is how easy you bake Frankfurt Crown Cake: Do you know where the original Frankfurt Crown Cake got it’ s name from? A few tips to make your Frankfurt Crown Cake a great success Here you can find more delicious “Sponge Cake Recipes” and my recipe for the fluffy and light “Sponge Cake Base” This is how easy you bake Frankfurt Crown Cake: You should try this easy recipe for delicious Frankfurt Crown Cake with a fluffy sponge cake base, raspberry jam and a tasty and rich vanilla buttercream.
Traditional Frankfurt Crown Cake with Buttercream and Hazelnut Brittle
This traditional German cake is very popular all over Germany and can be found in many Cafés and Bakeries. I love Frankfurt Crown Cake and so does my family. We often serve it for family get-togethers and I prefer to bake it myself because instead of a more hard and heavy sand-dough cake base we really appreciate it with a fluffy and airy sponge cake base.
For these delicious sheet cake slices, I double my recipe for
a sponge cake base and bake two sponge cake sheets in a square baking frame. If you prefer a round cake or even the traditional wreath-shape for the Frankfurt Cro
Cake you can use a springform pan or a traditional “Gugelhupf Cake Pan”. From one Frankfurt Crown Sheet Cake you get 16 pieces of cake. I bake the fluffy sponge cake base the day before and also prepare the custard already. So the next day I only have to prepare the delicious buttercream, fill the cake with the raspberry jam and vanilla buttercream and decorate it with the hazelnut brittle.
Frankfurt Crown Sheet Cake with fluffy sponge cake base and heavenly vanilla flavored buttercream
Do you know where the original Frankfurt Crown Cake got it’ s name from? The Frankfurt Crown Cake was created around 1735 by an unknown master baker to commemorate Frankfurt as the coronation center of the German emperors. The
original cake is round and represents the image of a crown, it consists of several cake layers covered with buttercream. The hazelnut brittle shell is meant to represent the golden color of the crown, and the red cherries serve as rubies that decorate the crown.
The cake layers are traditionally made from a sand dough (simple flour cake), sponge cake or Viennese sponge cake, and the oldest preserved recipe for the traditional Frankfurter Kranz dates back to the beginning of the 20th century. The delicious buttercream, the heart of Frankfurt Crown Cake, is prepared by strictly using butter and never margarine. In Germany we know this traditional cake as “Frankfurter
Kranz” and in France it is best known as “Couronne de Francfort”.
Delicious Frankfurt Crown Cake Slices
I love to bake the Frankfurt Crown Cake as a sheet cake, but if you want to try your hand at the original shape of the classic German cake, you can simply halve the sponge cake base recipe and use a “Gugelhupf” (24 cm) instead of the baking frame.
A few tips to make your Frankfurt Crown Cake a great success In order for you to get a really nice creamy and airy buttercream, it is very important that the butter and the custard are at the same temperature. Therefore, get the butter and custard out of the fridge in time, so they can reach room temperature together.
To make the butter nice and fluffy, whip it with powdered sugar until white and creamy.
This will take a few minutes. Add the custard to the buttercream gradually in 3 to 4 portions. If you have a raspberry jam with seeds, pass it through a sieve before using it to filter out any seeds. A slightly tart blackcurrant jelly also goes very well with the Frankfurt Crown Sheet Cake. Instead of spreading buttercream and jam on the sponge cake base, you can also perfectly fill both in a piping bag and squirt them in stripes on the sponge cake. I prefer this method. Here you can find more delicious “Sponge Cake Recipes” and my recipe for the fluffy and light “Sponge Cake Base”
- Sponge cake base
- Strawberry cake with pudding
- Sponge cake roll with curd cheese and fruits
I hope you enjoy reading, strolling through and trying out my cooking and baking
Simple recipe for super delicious and creamy Frankfurt Crown Sheet Cake Slices with a fluffy sponge cake base, raspberry jam and a soft and airy vanilla buttercream. A true German classic and perfect for your next afternoon coffee or as a dessert.
- 1 bowls
- 1 blender or food processor
- 1 saucepan
- 1 whisk
- 1 scale
- 1 square baking frame (with dimensions 42x29x7 cm) or a baking sheet)
- 1 layers of baking paper
- 1 paring knife
- 1 piping bags
- 1 cake piping/icing nozzle
Sponge cake bases
- 8 Eggs
- 150 g flour
- 100 g cornstarch
- 260 g sugar
- 2 tbsp vanilla sugar
- 2 tbsp baking powder
- 2 pinches of salt
- 6 tbsp warm water
Custard/ Vanilla Pudding
- 600 ml milk
- 60 g vanilla pudding powder ( (1,5 sachets)
- 2 tbsp vanilla sugar
- 3 tbsp sugar
- 330 g butter (room temperature)
- 100 g powdered sugar
- Vanilla pudding cooked and cooled to room temperature
- 270 g Raspberry jam (jar of velvet jam without seeds)
- 100 g hazelnut brittle
- 8 cocktail cherries
- Bake the two sponge cake bases on the baking sheet or in the baking frame according to my “Sponge Cake Base” recipe and let them cool down.
- Mix the pudding powder with the sugar and some cold milk. Heat the remaining milk and when the it boils, whisk in the cold mixture and keep stirring until the pudding thickens up. Pour the custard into a bowl and immediately put some clings wrap on top of the custard to prevent any skin from forming. Allow the pudding to cool. I make the pudding the day before and let it cool at room temperature first before storing it in the refrigerator overnight.
- Stir the room-warm butter with powdered sugar for about 4- 5 min until creamy and white. Gently mix the vanilla pudding into the buttercream, add one portion after the other.
- Remove the baking paper from the first cake layer.
- Stir the jam until smooth and fill it into a piping bag. Then use the piping bag to pipe the jam in stripes onto the cake layer.
- Fill a second piping bag with about half of the buttercream and pipe the buttercream between the jam stripes.
- Carefully remove the baking paper from the second sponge cake layer and place it on top of the filling.
- Pour some buttercream for the decoration into a piping bag with a star-shaped tip. Using a spatula, spread the remaining buttercream on the top of the sponge cake.
- Sprinkle the hazelnut brittle on the vanilla buttercream and then pipe 16 small rosettes on top of your Frankfurt Crown Cake to mark the pieces. Cut the cocktail cherries in half with a sharp knife and place the cherries on the buttercream rosettes. The cake should be refrigerated for 2 hours before cutting. It will taste best when it is back to room temperature and not too cold.