Karamell und Kranz

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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.

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A very vanilla chiffon cake with lots of vanilla powder added to blond cane sugar.

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The cake is very fluffy. A real chiffon, so let’s garnish delicately :

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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.

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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.

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Eat while it’s cold…

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… with hot coffee.

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Chinois lost in translation and in photo rendition

This sweet bread, this brioche is a chinois in my old country. Chinois means Chinese, and also complicated -like Chinese languages. That’s why… No, no. Here is the real story :
Once upon a time, it was called Schneckenkuchen, snail-cake. A German name because all those surdough cakes come from Wien Austria, via Germany. Back then everybody could speak German, or they pretended, or they would just shut it up.
But some Parisians came, ate the cake and like it. He asked :
“-C’est quoi ?
-Un Schneckenkuchen, Monsieur.
-Un quoi ?
-Un Schneck… OK, un chinois.”
So the name was changed into chinois.
And inside, the stuffing of custard cream and rum raisin was changed into better versions, one for each baker.

I hoped it would be more photogenic.
You can see it is rolled and stuff ? Yes, my sweet bread is white.
A “light version”.It is sourdough based, with flour, eggs, rice bran, a little sugar and butter. I let it raise overnight in the fridge.

And the stuffing white, like this… white on white, I know.

The stuffing is made of :


Dry fruit mix, that I cut finely (too fine for you to see. And diced almonds, honey, brandy, tea, melted butter. All together, one night. That becomes a sweet paste.

I rolled it as a cylinder, then as a big snail. Kurozato (black sugar), almonds, butter on top.