Frankfurt wreath
The Frankfurter Kranz is a ring-shaped buttercream cake . It consists of several bases made of sand , Viennese or biscuit mass , is filled with buttercream and coated and sprinkled with brittle .
history
With its round shape and the brittle shell, the Frankfurt wreath is the image of a crown of the German emperors , which is intended to remind of Frankfurt am Main as the coronation site. There are also the cherries, which symbolize rubies. It was created around 1735, the oldest preserved recipe is from the beginning of the 20th century.
In English-speaking countries the pie is therefore Frankfurt Crown Cake , ie Frankfurt Crown cake called , while in French as de Couronne Francfort , Frankfurt crown is known.
composition
According to the German Food Book , the Frankfurter Kranz is a wreath-shaped cake made of several layers of base and buttercream filling, is also coated with buttercream on top and sides and sprinkled with a brittle made of almonds , hazelnuts or walnuts .
The filling can be supplemented with jam or jelly; it is also common to garnish with sprinkled buttercream dots and cherries . Occasionally the cake is offered iced.
Frankfurter Kranz is considered a top confectionery product, and therefore the consumer can expect that the cake, unless otherwise stated, actually contains real buttercream. If the confectioner uses margarine-based fatty cream instead, then this significantly reduces the value compared to the public opinion within the meaning of § 11 (2) No. 2 b LFGB and must therefore be made clear to the buyer - this was at least decided by the Koblenz Higher Regional Court in 1984 ( even before the publication of the guidelines for fine baked goods - at that time still in relation to § 17 (1) No. 2 b LMBG).
As expected with a buttercream cake, the calorific value is high. In the literature, for example, 1339 kJ (316 kcal) per 100 g are given.
Web links
Individual evidence
- ↑ Frankfurt am Main: Downright royal: The Frankfurter Kranz. Retrieved April 5, 2020 .
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section II 19
- ↑ Allgemeine Hotel- und Gastronomie-Zeitung , 41/2009, p. 28.
- ↑ OLG Koblenz, decision of September 17, 1984, Az. 1 p. 341/84.
- ↑ Eckhard Rabe: Nutritional value of fine baked goods . In: Wilfried Seibel (Ed.): Fine baked goods . 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8 , pp. 233 .