Vanilla, caramel, walnuts, softness, that’s the crown of the party, the Kranz.
Largely inspired by Frankfurter Kranz (Frankfurt crown cake). The original seems to contain large amounts of butter, and this one is butter free, so the crown is lighter to wear. It’s still decadent. I doubt any German cake can ever become diet food.
A very vanilla chiffon cake with lots of vanilla powder added to blond cane sugar.
The cake is very fluffy. A real chiffon, so let’s garnish delicately :
The frosting is simply coconut cream (chilled) with a little dark rum, no sugar. There is enough sweetness from the biscuit, the raspberry jam and caramelized walnuts.
I’ve added water to the caramel left in the bottom of pan for the walnuts, and when that was cooled, poured on the cake just before serving.
Eat while it’s cold…
… with hot coffee.
GOURMANDE in OSAKA 