Ingrédients pour Frankfurter Kranz Buttercream Filled Cake
- 2 cups (4 sticks) softened butter
- 2 ¼ cups granulated sugar
- 4 large eggs
- Lemon, Rind Of
- 2 ½ cups all-purpose flour
- ½ cup plus 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 ¼ cups granulated sugar
- up to ½ cup (if chosen for praline topping)
- 4 large egg yolks
- ½ cup water
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Comment préparer Frankfurter Kranz Buttercream Filled Cake
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Mix in the zest of 1 lemon.
- In a separate bowl, sift together 2 ½ cups all-purpose flour, ½ cup cornstarch, and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Grease and flour a 9-inch Bundt pan (or a similar ring mold).
- Pour batter into the prepared pan.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the Praline Topping:**
- In a medium saucepan over medium-low heat, combine ½ cup granulated sugar and ¼ cup water. Cook, stirring constantly, until the sugar melts and turns a light amber color.
- Stir in ½ cup chopped nuts (hazelnuts, almonds, or pecans) and immediately pour onto a greased baking sheet to cool and harden.
- Once cooled and hardened, break the praline into small pieces.
- **Make the Buttercream Filling:**
- In a medium saucepan, whisk together ¼ cup granulated sugar, 2 tablespoons cornstarch, and ¼ cup water until smooth.
- Bring to a boil over medium heat, stirring constantly, until the mixture thickens and forms a soft ball when dropped into cold water (approximately 238°F/114°C on a candy thermometer).
- In a separate bowl, whisk together 4 large egg yolks.
- Slowly drizzle the hot sugar syrup into the egg yolks, whisking constantly to prevent scrambling.
- Continue whisking until the mixture cools and thickens.
- Beat in 1 cup (2 sticks) softened butter until light and fluffy.
- Stir in your choice of flavoring: 3-4 tablespoons rum, arrack, Kirsch, or fruit liqueur; 1 tablespoon vanilla extract; 2 ½ ounces melted semi-sweet chocolate; or ½ cup ground hazelnuts.
- Once the cake is completely cool, carefully slice it horizontally into 3 even layers.
- Spread about 1 cup of the buttercream filling between the bottom and middle layers, and between the middle and top layers.
- Reserve remaining buttercream to frost the outside of the cake.
- Frost the top and sides of the cake with the remaining buttercream.
- Sprinkle the praline topping generously over the top and sides of the cake.
- Chill for at least 24 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
137 g
Sugar
1434g
Fat
925g
Carbs
165g
