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Old 25-06-2015, 03:51 PM posted to rec.food.baking
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Default 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!

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