Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons raspberry liqueur
- 2 cups white chocolate chips
- 2 tablespoons raspberry jam
- 2 tablespoons sliced almonds
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and raspberry liqueur and mix until combined.
6. Slowly add the flour mixture and mix until just combined.
7. Fold in the white chocolate chips.
8. Spread the batter evenly into the prepared pan.
9. Drop spoonfuls of the raspberry jam over the top of the batter.
10. Sprinkle with the sliced almonds.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information: (per slice) Calories: 442; Fat: 20g; Carbohydrates: 57g; Protein: 5g; Sodium: 190mg; Sugar: 34g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Butter can be substituted with vegan butter or coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- White chocolate chips can be substituted with dark chocolate chips.
- Raspberry liqueur can be substituted with orange liqueur.
Variations:
- Substitute the raspberry jam with any other type of jam or preserve.
- Add 1 teaspoon of ground cinnamon to the batter for a cinnamon-spiced flavor.
- Add 1/2 cup of chopped nuts to the batter for added crunch.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes or in the microwave for 30 seconds.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or ice cream.
- Top with fresh raspberries and a sprig of mint.
Garnishes:
- Powdered sugar
- Fresh raspberries
- Mint sprig
Pairings:
- Vanilla ice cream
- Whipped cream
- Hot fudge sauce
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs.
Food History:
The Kranz cake is a traditional German cake that is often served at special occasions. It is made with a rich butter cake and is usually decorated with a variety of fruits and nuts.
Flavor Profiles:
This cake has a rich buttery flavor with hints of raspberry and white chocolate.
Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream or ice cream.
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