German Crown Cake (Frankfurter Kranz)
A German Frankfurter crown cake, also known as Frankfurter kranz, is a beginner-friendly buttercream cake where the crunchy croquant topping elegantly conceals any frosting imperfections.
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Instructions
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Preheat the oven to 350 F.
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Beat egg whites with water until foamy, then gradually add sugar on high speed to form a stiff, white meringue.
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In the same bowl, beat egg yolks until light yellow and fluffy; gently fold them with vanilla into the meringue.
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Sift flour, cornstarch, and baking powder over the mixture, then fold until just combined.
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Butter the bottom of a 3-cup cake pan, spoon in the batter, and bake at 350 F for 25 minutes or until set; cool completely.
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Chop nuts finely; toast at 350 F for 5 minutes, or use raw.
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Melt 2 tbsp butter in a pan, add 2/3 cup sugar, and stir over medium-high heat until sugar melts and turns light brown.
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Stir in nuts, remove from heat, and spread the hot candy onto an oiled cookie sheet using a spoon.
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Once cool, chop the candy into small pieces.
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Beat 10 tbsp softened butter, 2 tbsp sugar, and 1/4 tsp vanilla until light and fluffy.
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Gradually add pudding spoonful by spoonful, mixing at medium speed until smooth buttercream forms.
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Slice the cooled cake horizontally into three layers; place the bottom layer on a rack.
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Spread tart red jelly and then a 1/4-inch layer of buttercream over the bottom cake layer.
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Top with the middle layer, then add a thick layer of buttercream.
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Place the final layer, then thinly frost the entire cake with buttercream, reserving 1/2 cup.
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Press the chopped croquant onto the top and sides of the cake.
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Using a decorator bag with a star tip, pipe 10 small rosettes on top.
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Quarter candied cherries and place one piece atop each rosette.
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Transfer to a cake stand; serve or chill.