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The Frankfurter Kranz (or Frankfurt Crown Cake) is a cake specialty believed to originate from Frankfurt, Germany. Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam).〔("Frankfurter-Kranz Buttercream Filled Cake" ) (recipe). (Recipezaar.com ). Accessed June 2010.〕 The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called ''Krokant'', toasted almond flakes and/or ground hazelnuts. Krokant is signature to this dish. After World War II, in the absence of butter, the surface of the cake was often coated with Kogel mogel (sweetened egg yolk paste), and other types of decoration may involve dots made from (more) buttercream or cocktail cherries. Image:Frankfurter Kranz.JPG|Frankfurter Kranz ==See also== * List of German desserts * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Frankfurter Kranz」の詳細全文を読む スポンサード リンク
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