Frankfurt Crown Cake (Oma's Frankfurter Kranz)

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Recipe's preparation

Mocha Pastry Cream

Add coffee, milk, cornstarch, sugar, vanilla to bowl. 5 seconds at speed 8, followed by 2 minutes, speed 2, 100C. Set aside.

Krokant

Add almonds, sugar and butter to frying pat (medium heat). Stir constantly for until golden. Make sure heat is reduced so almonds and sugar do not burn. Sprinkle krokant onto parchment paper to cool.

Sponge Cake

Separate eggs. Beat egg whites using butterfly until stiff, 2 minutes, Speed 4. Set aside.

Mix egg yolks and sugar until smooth and all sugar is dissolved (3 minutes, speed 5).

Add unsalted butter, lemon zest, lemon juice and hot milk, flour, corn starch and baking powder. (45 seconds, speed 5).

Insert butterfly.

Add one third of the egg whites which have been set aside, carefully fold the whites into the egg mixture (Speed 1, 5 seconds). In two more additions fold the egg whites into the egg yolk mixture in order to retain the most air bubbles possible. It is better to go slowly and gently.

Pour into buttered floured springform bunt pan. Bake at 325 for 45 minutes.

Remove from oven, and let cool.

Cut cake horizonally into 3 equally think rings.

Spread mocha pastry cream evenly on the top of the first ring. Set second ring onto the first and repeat. (Note raspberry or apricot jam, can replace the mocha pastery cream on one layer). Add third ring. Finally spread mocha pastry cream evenly on outer sides and top of the sponge cake.

Using your hands gently press the krokant onto the pastry cream.