Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 1/2 cup lemon curd
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the lemon zest and poppy seeds.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool completely in the pans.
10. Once the cakes are cool, use a serrated knife to level the tops of the cakes.
11. Spread a layer of lemon curd on top of one of the cakes, then spread a layer of raspberry jam on top of the lemon curd.
12. Place the second cake on top of the jam layer.
13. Spread a thin layer of buttercream frosting all over the cake to create a crumb coat.
14. Chill the cake in the refrigerator for 15 minutes.
15. Pipe the remaining buttercream frosting onto the cake using a star tip, creating a decorative pattern.
16. Sprinkle sliced almonds on top of the frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 210mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- Lemon curd can be substituted with lime curd or orange curd.
- Raspberry jam can be substituted with strawberry jam or blueberry jam.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a layer of fresh raspberries or blueberries between the lemon curd and raspberry jam layers.
- Use a different frosting, such as cream cheese frosting or whipped cream frosting.
- Add a splash of limoncello or Grand Marnier to the cake batter for an extra burst of flavor.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Use a serrated knife to level the cakes for a more even and professional appearance.
- Chill the cake in the refrigerator before piping the frosting to make it easier to work with.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter. Garnish with fresh lemon slices or raspberries.
Garnishes:
Fresh lemon slices or raspberries.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before beginning the recipe. Keep the cake refrigerated until ready to serve.
Food history:
Frankfurter Kranz is a traditional German cake that originated in Frankfurt in the early 18th century. It is typically made with a buttery sponge cake, filled with buttercream and jam, and topped with nuts and frosting.
Flavor profiles:
The Lemon and Poppyseed Frankfurter Kranz Cake is sweet and tangy, with a burst of lemon flavor and a subtle crunch from the poppy seeds and sliced almonds.
Serving suggestions:
Serve the Lemon and Poppyseed Frankfurter Kranz Cake as a dessert or as a special treat for a tea party or brunch.
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Region: German