Frankfurter Kranz

The Frankfurter Kranz (or Frankfurt Crown Cake) is a cake speciality believed to originate from Frankfurt am Main, Germany. Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam. The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts.

Additional info

Difficulty level:
8 - 10
Preparation time:
30 minutes
Cooking time:
60 minutes


150 grams of potato starch
200 grams of flour
250-300 grams of sugar
1/2 teaspoon of salt
4-5 eggs
2 teaspoons of baking powder
40-50 grams of vanilla pudding powder
100 grams of apricot jam
1 lemon
500 milliliters of milk
400 grams of butter
250 grams of whipped cream
maraschino cherries
150 grams of caramelized chopped hazelnuts

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.