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Frankfurt crown cake with chocolate butter cream

Frankfurt crown cake with chocolate butter cream

Ingredients for Frankfurt crown cake with chocolate butter cream

AmountIngredient
200 grams Butter
200 grams Sugar
1 Pck Vanilla sugar
Pepper
1 tbsp Rum
1st Lemon, juice and grated rind 3 pc
Egg 200 grams
Flour 3 tsp
Baking powder 100 grams
Cornstarch 4th Yolk
150 grams Sugar
1 Pck Vanilla sugar
250 grams Butter
1 tbsp Cocoa powder
80 grams Jam, red (eg raspberry)
150 grams Almonds

Frankfurt crown cake with chocolate butter cream Directions

Dough:

1st Preheat the oven to 175 degrees (convection: 155 degrees) Preheat. A wreath shape (diameter 26 cm) thick. Butter, sugar, vanilla sugar, salt, rum, lemon juice and rind until creamy. The eggs are working individually. Continue stirring until the sugar has dissolved.

2nd Flour, baking powder, starch, mix the butter mixture just below the form rühren.In bake 60 minutes.

And completion of cream:

1st Egg yolks, sugar and vanilla sugar until creamy in a hot water bath and let cool to room temperature. Butter until very creamy - it should be soft pomade. Stir egg yolk mixture tablespoonful with a whisk the butter.

Stir 2.1 / 4 Cream the butter with cocoa. Rührteigkranz 3-times divide horizontally. The two lower floors with jam, then cream with a dark, 3 Spread bottom with darker cream. Wreath compose, inside and out with light cream coat, press on almonds. Other spool as dark cream spots. Possibly. decorate with Kiwistückchen, wedges of orange, chocolate flakes. Attract at least 5 hours in refrigerator.


 

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