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Frankfurter Kranz

Der klassische deutsche Königskuchen mit saftigem Biskuit, süßer Buttercreme und knusprigem Karamell mit Nüssen – ein zeitloser Festkuchen, der bei keiner Feier fehlen darf.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Für den Biskuit
  • 6 large eggs separated
  • 200 g sugar
  • 100 g flour
  • 100 g cornstarch
  • 1 pinch salt
  • butter and flour for greasing the form
Für die Buttercreme
  • 500 ml whole milk
  • 100 g sugar
  • 40 g cornstarch
  • 1 tsp vanilla extract
  • 250 g unsalted butter very soft, room temperature
Für die Füllung & Dekoration
  • 150 g red currant jam or raspberry jam
  • 100 g chopped hazelnuts or almonds
  • 100 g sugar for caramelizing the nuts
Optional
  • extra buttercream for piping
  • maraschino cherries or small jam drops for decoration

Equipment

  • Gugelhupf- oder Kranzform
  • Backofen
  • Rührschüssel
  • Mixer
  • Topf
  • Pfanne
  • Backpapier
  • Spritzbeutel (optional)

Method
 

  1. Step 1: Preheat oven to 180°C (356°F) conventional heat. Grease a Gugelhupf or ring cake pan with butter and lightly dust with flour. Separate the eggs.
  2. Step 2: Beat egg whites with a pinch of salt until stiff peaks form.
  3. Step 3: In another bowl, beat egg yolks with sugar until creamy and pale.
  4. Step 4: Sift flour and cornstarch over the egg yolk mixture and gently fold in.
  5. Step 5: Carefully fold the egg whites into the batter to preserve airiness.
  6. Step 6: Pour batter into prepared pan and bake for 35–40 minutes until golden and a skewer comes out clean. Let the sponge cake cool completely.
  7. Step 7: For the buttercream: Mix milk, sugar, cornstarch, and vanilla extract in a pot. Heat over medium heat, stirring constantly until pudding thickens.
  8. Step 8: Remove pudding from heat and let cool completely.
  9. Step 9: Beat softened butter until creamy, then gradually mix in the cooled pudding to form a smooth buttercream.
  10. Step 10: For the caramelized nuts: Heat sugar in a pan over medium heat until it melts and turns golden brown.
  11. Step 11: Quickly stir in the chopped nuts and spread the mixture thinly on baking paper. Let cool and break into small pieces.
  12. Step 12: Slice the cooled sponge cake horizontally into three equal layers.
  13. Step 13: Spread the first layer with jam and a portion of buttercream.
  14. Step 14: Repeat with the second layer. Place the third layer on top and cover the entire cake with the remaining buttercream.
  15. Step 15: Press the caramelized nut pieces all around the cake onto the buttercream.
  16. Step 16: Optionally, pipe extra buttercream decorations and adorn with maraschino cherries or small jam drops.
  17. Step 17: Refrigerate the Frankfurter Kranz for 1–2 hours to set and meld the flavors.

Notes

Variations include using raspberry jam instead of red currant, substituting nuts with almonds or walnuts, soaking layers with rum or fruit juice for extra moistness, or adding cocoa powder to the buttercream for a chocolate twist. Store covered in the fridge for 2–3 days. Let sit 30 minutes at room temperature before serving for creamy buttercream.