📝 About This Recipe
Originating from the city of Frankfurt am Main, this iconic 'Frankfurt Crown' is a masterpiece of German pastry art designed to resemble the golden crowns of the Holy Roman Emperors. It features a light, velvety sponge cake layered with silky German mousseline buttercream and tart red currant jam, all encased in a crunchy coat of golden almond brittle (Krokant). Adorned with ruby-red cherries to represent royal jewels, this cake is the ultimate centerpiece for any sophisticated Kaffeeklatsch.
🥗 Ingredients
For the Sandmasse (Sponge Cake)
- 250 grams Unsalted butter (softened to room temperature)
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract (or 1 packet of vanilla sugar)
- 4 large Eggs (at room temperature)
- 300 grams All-purpose flour (sifted)
- 100 grams Cornstarch (sifted)
- 3 teaspoons Baking powder
- 1/4 teaspoon Salt
- 3-4 tablespoons Whole milk
For the German Buttercream & Filling
- 500 ml Whole milk (divided)
- 1 packet Vanilla pudding powder (approx. 40g, or 40g cornstarch + vanilla)
- 100 grams Granulated sugar
- 250 grams Unsalted butter (must be same temperature as pudding)
- 150 grams Red currant jam (strained/seedless)
For the Krokant (Almond Brittle) and Garnish
- 200 grams Sliced or slivered almonds (finely chopped)
- 1 tablespoon Unsalted butter
- 100 grams Granulated sugar
- 12-14 pieces Glacé cherries (drained)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Thoroughly grease a 24-26cm bundt pan or wreath-shaped mold with butter and dust with flour, tapping out the excess.
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2
In a large bowl, cream the softened butter, sugar, and vanilla until pale and fluffy (about 4-5 minutes). Add eggs one at a time, beating for 1 minute after each addition to ensure a stable emulsion.
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3
Sift together the flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the butter mixture alternately with the milk until just combined and the batter falls heavily from the spoon.
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4
Pour the batter into the prepared mold and smooth the top. Bake for 40-45 minutes or until a skewer inserted comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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5
Prepare the pudding base for the buttercream: Whisk the pudding powder and sugar with 100ml of milk. Bring the remaining 400ml milk to a boil, stir in the pudding mixture, and cook until thickened. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
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6
While the pudding cools, make the Krokant. Melt 1 tbsp butter and 100g sugar in a skillet over medium heat until it turns a light amber caramel. Stir in the chopped almonds and stir constantly until golden brown. Immediately spread onto parchment paper to cool, then break up any large clumps.
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7
To finish the buttercream, beat the 250g butter until very white and fluffy. Add the room-temperature pudding one tablespoon at a time, whisking constantly. Ensure the butter and pudding are at the same temperature to avoid curdling.
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8
Slice the cooled cake horizontally twice to create three even rings. Place the bottom ring on a serving plate.
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9
Spread a thin layer of red currant jam on the bottom ring, then pipe or spread a layer of buttercream over the jam. Place the second ring on top and repeat the process.
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10
Place the final cake ring on top. Reserve about 4-5 tablespoons of buttercream for decoration. Use the remaining buttercream to frost the entire outside and the inner hole of the cake in a smooth, even layer.
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11
Carefully press the almond Krokant all over the sides and top of the cake until fully coated. This is easiest by gently cupping the brittle in your hand and pressing it against the frosting.
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12
Using a piping bag with a star tip, pipe 12-14 rosettes of the reserved buttercream on top of the cake. Place a glacé cherry on each rosette to represent the crown's jewels.
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13
Refrigerate the cake for at least 2 hours before serving to allow the buttercream to set and the flavors to meld.
💡 Chef's Tips
The most critical step is ensuring the pudding and butter are at the same temperature before mixing; if one is colder, the buttercream will split. If your buttercream does curdle, gently warm the bowl over a bain-marie for a few seconds and whisk vigorously to bring it back together. For the best texture, use a mix of flour and cornstarch (Sandmasse), which gives the cake its characteristic 'sandy' yet tender crumb. Make the Krokant fresh rather than using store-bought; the homemade caramel flavor is significantly superior. Always strain your jam through a fine-mesh sieve to ensure no seeds or large fruit chunks disrupt the elegant layers.
🍽️ Serving Suggestions
Serve with a steaming cup of strong German coffee or Earl Grey tea to balance the rich buttercream. A glass of chilled Riesling or a dessert wine like Beerenauslese pairs beautifully with the almond and vanilla notes. For a modern twist, serve each slice with a few fresh red currants on the side for added acidity. This cake tastes even better the next day, making it an ideal 'make-ahead' dessert for celebrations. Keep the cake at room temperature for 20 minutes before serving to let the buttercream soften to its ideal silky consistency.