Entree: Germany – Hesse – Frankfurter Kranz (Traditional Hessian ring-shaped butter sponge cake layered with jam and buttercream topped with caramel brittle)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 1 cup (227 g) unsalted butter, softened, plus extra for pan
- 1 1/2 cups (300 g) granulated sugar
- 5 large eggs, approx. 9 oz (255 g) total
- 2 1/2 cups (312 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/4 tsp (1 g) fine salt
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup (160 g) apricot jam, warmed and strained if necessary
- 1 1/2 cups (340 g) unsalted butter, softened (for buttercream)
- 4 cups (480 g) confectioners' sugar, sifted
- 2 tsp (10 ml) vanilla extract (for buttercream)
- 2–3 tbsp (30–45 ml) milk or cream (for buttercream)
- 1 cup (200 g) granulated sugar (for caramel)
- 1/4 cup (60 ml) water (for caramel)
- 1 1/2 cups (180 g) toasted chopped almonds or hazelnuts (for Krokant and coating)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25 cm) ring (bundt) pan; set aside.
2. In a large bowl, cream 1 cup (227 g) softened butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, mixing well after each addition, then stir in 2 tsp (10 ml) vanilla extract.
4. In a separate bowl, whisk together 2 1/2 cups (312 g) flour, 2 tsp (8 g) baking powder, and 1/4 tsp (1 g) salt. Alternately add the dry mixture and 1/2 cup (120 ml) milk to the butter-egg mixture, beginning and ending with dry ingredients; mix until just combined.
5. Pour batter into the prepared pan and smooth the top. Bake 35–45 minutes, until a skewer inserted comes out clean and the top springs back. Cool in pan 10 minutes, then invert onto a rack and cool completely.
6. While cake cools, make the buttercream: beat 1 1/2 cups (340 g) softened butter until smooth, then gradually beat in 4 cups (480 g) confectioners' sugar, 2 tsp (10 ml) vanilla, and 2–3 tbsp (30–45 ml) milk until spreadable and light. Adjust consistency with more sugar or milk as needed.
7. Prepare the Krokant: in a heavy saucepan, combine 1 cup (200 g) granulated sugar and 1/4 cup (60 ml) water. Cook over medium heat without stirring until amber caramel forms. Immediately stir in 1 1/2 cups (180 g) toasted chopped nuts, pour onto parchment, let cool, then chop roughly into small brittle pieces.
8. Slice the cooled cake horizontally into three even layers. Place the bottom layer on a serving plate, spread a thin layer of warm apricot jam, then a generous layer of buttercream. Repeat with the middle layer, finishing with the top layer.
9. Spread a thin crumb coat of buttercream around the outside of the assembled ring, chill 10 minutes, then finish with a thicker even coat of buttercream.
10. Sprinkle or press the chopped Krokant and toasted nuts onto the top and sides of the cake to fully coat. Chill at least 30 minutes to set before serving.