Frankfurter Kranz A La Dr. Oetker - cooking recipe

Ingredients
    DOUGH
    1/2 cup butter, less 1/2 tsp
    3/4 cup sugar
    3 eggs
    4 drops lemon extract (I prefer Lemon) or 1/2 teaspoon almond extract (I prefer Lemon)
    1/4 teaspoon salt
    1 cup flour
    1/3 cup potato starch (cornstarch will do in a pinch)
    2 teaspoons baking powder
    BUTTER CREAM FROSTING
    3 ounces vanilla pudding (the kind you have to cook on the stove top)
    1 1/2 milk
    1 cup butter
    KROKANT or BRITTLE
    1 teaspoon butter
    1/4 cup sugar
    1 cup blanched almonds or 1 cup hazelnuts, chopped into tiny pieces
Preparation
    1. DOUGH:
    2. Preheat oven to 360\u00b0F.
    3. Cream the butter til fluffy.
    4. Add sugar 1 tbsp at the time, mix until creamy.
    5. Add eggs 1 at a time, mix until smooth.
    6. Mix flour, starch, baking powder and salt.
    7. Add flour mixture 1 tbsp at a time until fully absorbed.
    8. Pour into a greased & floured bundt pan.
    9. Bake for 35 to 45 minute toothpick should come out clean.
    10. BUTTER CREAM FROSTING:
    11. Prepare pudding per package directions using only 1 1/2 cup milk.
    12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
    13. Bring butter to almost room temperature.
    14. Cream butter.
    15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
    16. KROKANT or BRITTLE:
    17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
    18. Stir in nuts and cook on low heat until it all has a nice cognac color (220\u00b0F brittle stage on candy thermometer).
    19. Transfer to a greased cookie sheet and let cool completely.
    20. Break into real small pieces (English toffee bits could be substituted).
    21. ASSEMBLY.
    22. Cut cooled cake in three layers.
    23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
    24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
    25. Sprinkle krokant or brittle over entire cake.
    26. Decorate with reserved butter cream frosting.
    27. It's best if it has a day to sit in the refrigerator.

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