With its round shape, the cake symbolizes a crown of the German emperors. It is also in reference to Frankfurt am Main as the coronation site. The cherries in this cake also symbolize rubies. It is said to be created in 1735 by an unknown baker.
Ingredients:
6 eggs
½ cup warm (30°C (85°F)) water
415 ml (1 ¾ cups) sugar
650 ml (2 ¾ cups) all-purpose flour
2 teaspoons baking powder
1 stick butter, melted and cooled
1 package vanilla pudding mix
120 ml (½ cup) sugar
½ L (2 ⅛ cups) cold milk
2 sticks butter, softened, but not melted
1 teaspoon butter
1 tablespoon sugar
125 g (4 oz) chopped almonds
red current, raspberry, or strawberry jam
candied cherries
Instructions:
Preheat oven to 180°C (350°F).
For cake batter, beat eggs and water together until mixture has doubled in volume, then gradually add 415 ml (1 ¾ cups).
Mix flour and baking powder together and sift, then gradually add small amounts to egg mixture, folding flour in gently.
Fold in melted, but cooled, butter.
Grease bundt pan with butter and pour in batter. Bake for roughly 40 minutes. When done, take out and set aside to cool.
To prepare butter cream, mix vanilla pudding mix and 120 ml (½ cup) sugar in bowl.
Heat milk in pot, bringing to barely boiling temperature. Remove milk from heat and gradually add in vanilla pudding mixture, whisking constantly. When completely mixed in, set aside and allow to cool.
Whip 2 sticks butter in mixer until fluffy, then fold into cooled pudding gradually in small amounts.
Continue mixing until mixture is completely mixed and smooth.
For Krokant, mix all remaining ingredients, except jam and cherries, in pan. Heat until almonds develop light brown colour. When done, transfer Krokant to sheet of aluminum foil or parchment paper and allow to cool completely.
To assemble cake, begin by cutting cake into 3 even layers. Place bottom layer on cake plate. Spread thin layer of jam over top of cake, then spread thin layer of butter cream over jam.
Place middle layer of cake on top of the butter cream, then repeat previous step. Place final layer on top of butter cream.
Frost cake with butter cream. Reserve about 6 tablespoons of butter cream for decoration.
Sprinkle Krokant over frosting so that all sides of cake are decorated with Krokant.
Fill piping bag, fitted with decorative tip, with remaining 6 tablespoons butter cream. Create several miniature mounds of cream on top of cake, spaced evenly apart. Place one candied cherry on top of each mound.
