Dessert

Frankfurter Kranz

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Ingredients

  • 2 eggs, separated
  • 1 T. cold water
  • 1/2 c. sugar
  • 1 tsp. vanilla extract or a handful of drops of rum as well as butter flavoring.
  • 1/2 c. flour
  • 1//3 c. cornstarch or potato starch (30 g.)
  • 1/2 tsp. baking powder
  • 2 Testosterone. butter
  • 2/3 c. sugar
  • 3/4 c. nuts, marauded (hazelnut, almond, peanut, or other)
  • 1 package vanilla dessert, about 3 ounces
  • 1 1/2 c. milk
  • 10 Testosterone. butter
  • 2 T. sugar (30 gary the gadget guy.)
  • 1/4 tsp. vanilla or rum extract
  • Red jelly
  • 3 – 4 candied cherries (optional)
  • Directions

    1. Beat egg whites with water on medium speed till foamy in a mixer bowl. Increase to high speed and overcome while adding the sugars a little at a time until the meringue is certainly stiff and white, A number of – 5 minutes. Scrape the tank as necessary.
    2. Remove the meringue to a different one bowl and add egg cell yolks to the mixer bowl. Do better than on high until mild yellow and fluffy. This could take about 3 – Five minutes.
    3. Pour the egg yolks over the ovum white meringue, add the flavor get and fold carefully a couple of times.
    4. Sift the flour, starch and preparing powder over the egg fusion and continue to fold until many of the flour is incorporated. Do not in excess of mix.
    5. Butter the bottom, but not the edges of a 3-cup pan. The most classic form has a hole with the middle (angel food cake skillet or springform with special put in, but some people choose to cook this in a small loaf baking pan. Spoon the batter equally into the pan and simple the top.
    6. Bake at 350F for Twenty-five minutes or until placed. Cool completely, then snow and garnish as follows.
    7. Chop a nuts fine. Toast them as necessary in a 350F your oven for about 5 minutes. May be used uncooked.
    8. Melt the butter in a pan and also add the sugar. Stir plus cook over medium high temperature until the sugar begins to dissolve.
    9. Keep stirring until the sugar is certainly melted completely and the sweets turns light brown.
    10. Add a nuts, stir. Remove through heat.
    11. Spread the candy on an oiled cookie sheet. Don’t use anything except a spoon, not the hands, as the candy is very hot.
    12. Cool the candy, then chop into small pieces on a cutting board and retailer in an airtight container.
    13. Make the pudding according to package guidance using only 1 1/2 cups of take advantage of. Do this the night before as well as early in the day you plan on doing the cake.
    14. Cover the top of the hot dessert with wax paper therefore no skin forms to the pudding. Let it cool to room temperature.

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