Frankfurter Kranz (buttercream Filled Cake)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 7 teaspoons butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 lemon, rind of, grated
• 3/4 cup flour
• 1/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon butter
• 1/4 cup sugar
• 1 cup blanched chopped almonds or 1 cup hazelnuts
• 6 large egg yolks, lightly beaten-room temp
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon cornstarch
• 1 1/4 cups softened butter

Recipe

• 1 preheat oven to 350°f.
• 2 cream butter with sugar until light and fluffy.
• 3 add eggs, one at a time, beating well after each addition.
• 4 mix in grated lemon rind.
• 5 sift flour again with cornstarch and baking powder.
• 6 gradually stir in butter-egg mixture until thoroughly blended.
• 7 butter and flour a cake ring mold and tap out excess flour.
• 8 pour batter into pan.
• 9 bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
• 10 cool in pan on a rack.
• 11 praline topping or krokant----------------.
• 12 place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
• 13 stir in nuts and pour onto a greased or buttered flat serving plate.
• 14 when cold and hard, crack praline topping into small pieces.
• 15 butter cream filling---------------.
• 16 over low heat, cook sugar, water and cornstarch, stirring until dissolved.
• 17 bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°f on candy thermometer.
• 18 very slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
• 19 if you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
• 20 beat until mixture cools and is smooth.
• 21 cool completely.
• 22 beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
• 23 cut cake into 3 layers.
• 24 spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
• 25 stack layers and spread rest of filling on top and all sides.
• 26 sprinkle praline topping or korant on top and sides of cake.
• 27 chill at least 24 hours before serving.