Had to share! Frankfurter Kranz - German Layer Cake withButtercream Filling
On Thursday, November 2, 2000 at 3:18:13 AM UTC+1, JBX wrote:
> Hi Doris, > > Thanks for the tip. It sounds like that will cut the prep time in half! > > Michelle > > > Doris Walter > wrote in message > ... > > > > > > JBX schrieb: > > > > > This is expensive, extremely fattening and a major undertaking, but well > > > worth the effort. Hope you folks like it. > > > > > > Frankfurter Kranz > > > Layer cake with butter cream filling and praline topping > > > > > > Filling > > > > > > 10 egg yolks at room temperature > > > 1 lb. Unsalted butter (4 sticks), softened > > > 1 1/3 c. sugar > > > 1/8 tsp. Cream of tartar > > > 2/3 c. water > > > ˝ c. rum > > > > > > Beat egg yolks in a............. > > > > Hi my name is Doris and i am german! > > > > I have a easier recipe for the Filling: > > > > Einfache Buttercreme (easy buttercream) > > > > Cook one pck. Vanilla-Pudding (1 ltr. milk, i think that was 16 oz or 4 > cups), > > and let it cool, watching that no "skin" is on the pudding. > > > > Cream the butter (1lb. is ok) until it is light and fluffy. Beat the > pudding in > > the butter, on tbsp. at a time. > > > > You can changed the taste, when you take Chocolatepudding or Strawberry.. > > > > Sorry for my bad english > > > > Greetings from Germany > > > > doris > > > > > > i have successfully made the Dr Oetke recipe version of this many many times and i will give you all one important tip. The butter and the pudding must be exactly the same temperature before you mix them together or it will not make a good buttercream, it will curdle.... Good luck! |
All times are GMT +1. The time now is 08:49 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter