Frankfurter Kranz (Frankfurt Crown Cake)

Ingredients:

For the Cake:
200g butter
300g sugar
6 large eggs, separated (keep each yolk separate and do not combine)
1½ tsp freshly-grated lemon zest
8 tbsp dark rum
4 tsp baking powder
500g unbleached flour, sifted

For the Buttercream Filling:
180g sugar
180ml water
6 large egg yolks
1 tbsp dark rum
200g unsalted butter, cubed and softened

For the Praline Topping:
2 tbsp butter
200g sugar
120ml water
140g slivered, blanched, almonds

8 black cherries in syrup
120ml apricot jam

Method:

Begin with the cake. Cream together the butter and sugar until light and fluffy then add the egg yolks one at a time, beating thoroughly to combine after each addition. Once all the egg yolks are incorporated beat in the lemon zest and 2 tbsp of the rum.

Sift together the baking powder and flour in a separate bowl. In another bowl (must be clean and dry), beat the egg whites until stiff but not dry. Add the flour mix to the creamed butter and egg mixture and stir to combine into an even batter. Add the beaten egg whites and gently fold into combine. Carefully turn the batter into a well-greased 25cm diameter ring mould cake tin then transfer to an oven pre-heated to 160°C. Bake for about 60 minutes, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.

When ready remove the cake from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Once cold slice the cake crossways to form three equal layers. Separate the layers and pour 2 tbsp of the rum evenly over the top of each.

In the meantime, prepare the buttercream filling. Combine the sugar and water in a pan and heat gently until the sugar dissolves. Bring to a boil and continue boiling until the mixture reaches 114°C as measured on a confectioner's thermometer (the Soft-Ball Stage). As the syrup is heating, beat the egg yolks in a clean heat-proof bowl until pale and creamy. Take the syrup off the heat and whilst beating the egg yolks continually add the syrup in a slow and steady stream. Continue beating for about 5 minutes more, or until the mixture has doubled in volume. Now add the rum and beat well to combine. Add the butter into the egg mixture a little at a time, beating well to combine. Continue beating the mixture until thick then set aside to cool until the mixture can be easily spread (if the mix is too soft, simply beat in a little more butter to thicken it).

Now prepare the praline topping. Combine the sugar and water in a large pan, dissolve the sugar then bring to a boil and continue cooking until the mixture reaches 114°C as measured on a confectioner's thermometer (the soft ball stage). Stir-in the almonds and bring back to a boil. Continue cooking until the mixture reaches 154°C, as measured on a confectioner's thermometer (or until the syrup mixture thickens and caramelizes). Take off the heat and pour into a well-buttered baking tray about 22 x 30cm in size. Allow to cool completely then roughly break the praline up then transfer to a blender and blitz a few times to produce finer pieces.

To assemble the cake, add the apricot jam to a saucepan. Heat gently until the jam is liquid then press through a sieve or strainer to remove any large pieces. Now transfer the bottom piece of the cake to a serving plate and spread half the buttercream on top. Arrange the middle layer of the cake over this then spread the remaining buttercream on top. Sit the top layer of the cake over this then spread the strained apricot jam over the top and sides of the cake. Press the praline powder into the top and sides of the cake. Finish with eight swirls of icing on top and sit a cherry in the centre of each one, then serve.

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