Hello.
This is Boone Bake.
Today is a cake that adds freshness to freshness.
I remember eating “Frankfurter Kranz” deliciously when I went to Germany before.
It's hard to travel right now...
So I decided to make it.
However, not the original cake...
Boone Bake-style fruit “Frankfurter Kranz”.
The cake was made with lemon pound cake.
I made it by mixing meringue and **.
It is very delicious.
If you try this cake, you'll probably hate the other lemon pound.
(If you don't have a silicone mold, you can bake it in a Gugel hopf pan.
However, you need to sprinkle with flour after applying butter.)
Strawberry buttercream is made with Swiss meringue.
I made the lemon pound and made it with the leftover egg white.
(I like recipes that do not leave eggs.)
It was light yet chewy and the texture was very good.
How can you create such a beautiful color without food coloring?
I feel very good.
The almond crunch we made together is so delicious that you can eat it on its own, so you'll probably need to make plenty.
It has an addictive taste that I keep eating.
Delicious Lemon Cake!
Strawberry buttercream made without coloring!
Crispy Crunch!
Beautiful Frankfurter Kranz!
How to make it~~!
check point!
Well then...
Let's start~
*“Frankfurter Kranz” ?
Originating from Frankfurt, this cake is shaped like a ring with a hollow center.
Usually made from flour, butter, sugar, baking powder and eggs. It is a form of putting cream mixed with buttercream and jam between the cakes and putting it on top of the cake.
Finely chop almonds and walnuts on the outside and sprinkle.
I also decorate a lot with cherries.
It looks like a jewel in a crown.
#ASMR #lemonpoundcake #StrawberryButterCreamCake
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)
♥ Cake finished size
[Size: 19cm(outer diameter)*4cm(inside diameter)*5.5cm(H)]
♥ Lemon Pound Cake
[Mold size: 18cm(outer diameter)*6cm(inside diameter)*5cm(H)]
95 g (1/2 cup) sugar
2 lemon zest (8-10 g)
115g unsalted butter ( 1/2 cup+2 tsp )
50g cream cheese (1/4 cup)
40g almond powder (4Tbsp)
5 yolks (90 g)
2 egg whites (70 g)
45g sugar (3Tbsp+ 1/2Tbsp)
100g cake flour ( 2/3 cup )
5g baking powder (1tsp+1/4tsp)
25g lemon juice (1Tbsp+2tsp)
● Strawberry Buttercream Frosting
(Swiss meringue method)
3 egg whites ( 105g)
142g sugar ( 2/3 cup + 2tsp )
a pinch of salt
220g unsalted butter ( 1 cup )
5ml Lemon Liqueur (optional) (1tsp)
32g strawberry powder (1/4 cup + 1Tbsp)
● Caramel Almond Crunch ( Croquant/krokant)
50 g chopped almonds
30g sugar (2Tbsp)
10 g (2 tsp) water
♥ Lemon Syrup
25 g water ( 1 Tbsp + 21 tsp )
15 g sugar ( 1 Tbsp + 1/2 tsp )
7.5ml Lemon Juice ( 1/2 Tbsp )
* There are more details in the video.
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