Frankfurter Kranz

 

Preparation time: ca. 1.5 Stunden

Difficulty: Middle

Yield: 1

 

Ingredients:

For the dough:

  • 400 g spelt flour
  • 60 g corn starch
  • 200 g corn sugar
  • 30 g vanilla sugar
  • 1 packet baking powder
  • 80 ml sunflower oil
  • 180 ml mineral water with gas
  • 1 Tbsp lemon juice
  • Pinch of salt
  • ½ packet lemon zest

For the cream:

  • 1 packet vanilla pudding
  • 6 Tbsp corn sugar
  • 500 ml milk/plant-based drink
  • Vanilla mark
  • 250 g butter/margarine

For the cracknel:

  • 15 g butter/margarine
  • 90 g corn sugar
  • 200 g chopped almonds
  • Low fructose red currant fruit spread

 

Directions:

  1. Pre-heat the oven to 160 degrees and grease a fitting tin
  2. Mix the flour, corn starch, sugar, vanilla sugar, baking powder, lemon zest and a pinch of salt together
  3. Add the lemon juice
  4. Bit by bit, pour in the oil and mineral water. Mix well with a mixer
  5. Fill the dough onto the tin and bake for approx. 35 minutes, until a skewer comes out clean
  6. Leave to cool
  7. In the meantime, prepare the cream
  8. Prepare the vanilla pudding with the milk and corn sugar, according to the instructions on the packet
  9. Remove from the heat and cover with clingfilm to stop a skin appearing
  10. Cream the butter with a mixer
  11. Add the vanilla mark and a pinch of salt
  12. Bit by bit, add the cooled vanilla pudding. Keep mixing all the time to make a smooth cream
  13. Prepare the cracknel in a non-stick pan
  14. Put the butter, sugar and almonds in the pan and keep stirring over a low heat until golden brown. Careful, hot!!
  15. Leave to cool
  16. Carefully remove the cake from the tin and cut in horizontal twice, to get 3 equally sized pieces
  17. On the cut surface of the bottom piece, spread some of the fruit spread and some of the cream
  18. Careful place the middle cake piece on top, and press down gently
  19. On the cut surface, place some more of the fruit spread and some more cream
  20. Put the top cake piece on top and press down gently
  21. Spread the rest of the cream around the sides of the cake, so that it is well covered
  22. Cover the cream with the cracknel
  23. Leave the cake for approx. 2 hours in the fridge and then cut and enjoy!