Here I have a very simple recipe for Frankfurter Kranzchen for you. You should definitely save this mini cake for the next big result. Have fun baking!
Today it’s all about a delicious variation of the popular German classic – the Frankfurter Kranz. Instead of the traditional large cake, I’ll show you the recipe for the mini version: Frankfurter Kranzchen. These little cakes are not only sweet and delicious, but also perfect for special occasions or simply as a sweet temptation in between. By the way, last year I baked Frankfurter Kranz cupcakes. Also very tasty! Let’s get started and show you how to prepare these little delicacies.
Small and delicious: mini cakes classics for every occasion
With this recipe for Frankfurter Kranzchen you get a delicious and handy version of the popular Frankfurter Kranz. These mini cakes are perfect for parties, coffee parties or simply as a sweet treat in between. Plus, they’re the perfect size without overeating. Try them out and let yourself be enchanted by their taste.
Ingredients
- Ingredients for the dough:
- Silikonform*
- 130g sugar
- 150 g Butter
- 3 Owner
- 170g flour
- 50 g mixed almonds
- 60 ml milk
- 1 TL Backpulver
- 1 tsp Vanilla Extract
- Ingredients for the filling:
- 250 g soft butter
- 230g powdered sugar
- 20 ml Sahne
- 2 tsp vanilla extract
- raspberry jam
- Cocktail cherries*
- Hazelnut brittle*
- * Advertising // Amazon Affiliate Link: If you buy something through these links, I receive a small commission. This means that the product does NOT cost you any more!
Instructions
Start by creaming the butter or margarine together with the sugar and vanilla in a bowl. Gradually add the eggs and beat until thick and fluffy. Mix flour, ground almonds and baking powder in a separate bowl. Add these dry ingredients to the wet ingredients alternately with the milk and mix everything well, making sure that the dough does not become too thick.
Grease the hollows of the silicone mold for mini bundt cakes with butter. Distribute the dough evenly into the cavities and bake them on the middle shelf for 20-23 minutes at 180°C. Let the bundt cakes cool in the tin for 15 minutes, then carefully loosen the edge and remove the mini cakes to cool completely on a wire rack.
Cut the Bundt cakes in half with a sharp knife. Place about a teaspoon of jam on the bottom of each cake, spreading it almost to the edge.
To make the buttercream, beat the softened butter with a mixer for at least 3 minutes until white and creamy. Gradually add the powdered sugar and continue stirring until the mixture is creamy again. Slowly add the cream and vanilla extract and stir until smooth, thick and creamy. Pour the buttercream into a piping bag with a large perforated nozzle and place it in the refrigerator for about 15-20 minutes.
Pipe a generous dollop of buttercream onto the jam. Place the top part of the bundt cake on top and press it lightly. Pipe a portion of buttercream onto the outside of the cake and spread it evenly with a knife. Sprinkle hazelnut brittle on top.
Pipe a small dab of buttercream onto the hazelnut brittle and place a cherry on top. The Frankfurter Kränzchen are ready. You can keep them in the fridge until serving.
How long do the profiteroles last in the fridge?
A Frankfurt wreath can be stored in the refrigerator for about 3-4 days. Of course, this is also the case with the mini cakes. Make sure to store it in an airtight container to preserve its freshness.
Which shape for the Frankfurt profiteroles?
Traditionally, the Frankfurter Kranz is baked in a round Bundt cake pan. This shape allows the cake to be cut in half after baking and filled with cream and cherry jam. However, you can use a silicone mold to make small cakes for the wreaths.
That was it for my idea for Frankfurter Kranzchen. Aren’t you tired of cake recipes yet? Then try out my other ideas. Do you already know my articles about cheesecake with cherries (without bottom), strawberry sour cream cake from the tray or strawberry stracciatella cake.
See you then. Your Laura
Source: trytrytry.de
