Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
- 1/4 cup chopped almonds
- 1/4 cup powdered sugar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Beat in eggs, one at a time, until well combined.
5. Gradually add flour mixture to butter mixture, alternating with milk and vanilla extract, until batter is smooth.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. Once cakes are cool, use a serrated knife to level the tops.
10. Spread raspberry jam on top of one cake, then place the other cake on top.
11. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
12. Pour melted white chocolate over the top of the cake, letting it drip down the sides.
13. Sprinkle chopped almonds on top of the white chocolate.
14. Let the cake cool until the white chocolate hardens.
15. In a piping bag fitted with a star tip, pipe rosettes around the top edge of the cake.
16. Dust the top of the cake with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 220mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 42g
Protein: 5g
Substitutions for ingredients:
- Almonds can be substituted with any other nut or omitted entirely.
- Raspberry jam can be substituted with any other fruit jam or preserves.
- White chocolate chips can be substituted with milk or dark chocolate chips.
Variations:
- Substitute the raspberry jam with strawberry or blackberry jam.
- Add fresh raspberries to the top of the cake for an extra burst of flavor.
- Use a different frosting, such as cream cheese or buttercream, instead of white chocolate.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Use a serrated knife to level the tops of the cakes for a more even surface.
- Let the white chocolate cool slightly before pouring it over the cake to prevent it from melting the raspberry jam.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds per slice.
Presentation ideas:
Serve the cake on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish the cake with fresh raspberries or white chocolate curls.
Pairings:
Pair the cake with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the white chocolate is too thick, try adding a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Frankfurter Kranz is a traditional German cake that originated in Frankfurt in the 18th century.
Flavor profiles:
The combination of sweet raspberry jam and creamy white chocolate creates a deliciously rich and fruity flavor.
Serving suggestions:
Serve the cake as a dessert at a dinner party or special occasion.
Related Categories
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Region: German
Taste: Sweet, Fruity, Creamy, Chocolatey