Gather the ingredients for the cake. Separate the egg yolks with the whites.
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1 .Beat yolks till thick,and set aside.
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2 . Add a pinch of salt to the whites, |
and whip to a foam; add the cream of tartar and whip until very stiff, |
3 . Add sugar and mix well.
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4 . Add yolks and beat in.
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5 .Add flavoring.
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6 .Add the flour last
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, and fold lightly through. |
I don't spray the pan except for the bottom. Pour into a Spring Form Pan and smooth the top
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Use a toothpick to test for doneness. It should come out clean when stuck in the center
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after the cake is cooled I undid the side clamp, With a knife I loosened the sides, |
Take the side off. Leave the bottom on
Now I freeze the cake for a few hours.. This makes it easier to cut.
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Mark the cake into 3 equal layers |
Now this part takes some concentration if you haven't done it much.
You will need to cut this cake into 3 layers. I cut with a long knife into the cake about an inch deep
Then I rotate the cake 45 degrees and repeat an inch at a time.
Then I rotate the cake 45 degrees and repeat an inch at a time.
FIrst layer is done, now you are ready for the second cut.
Being that the cake is frozen, it holds together well.
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Now we have 3 layers |
if you are not going to complete the cake now then place plastic wrap between the layers and refreeze. |
Now it is time to put the glaze on.
Here is the recipe for the Glaze
As you can see in this tilted picture you put on the glaze and let it run down the sides. Sometimes grandma would just have streaks running down the sides like icicles.
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When it dries you can lift it up because you have the metal bottom still on it. |
Put this finished cake on a cake plate. |
Elements of the Frankfurter Kranz Torte
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