German Kranz Cake

This recipe was automatically translated from Romanian. View original here
German Kranz Cake

Another cake that deserves to be considered on any holiday occasion and not only.

The Kranz Cake recipe bothered me for a long time, I tried a variant with you at the workshop, but it still wasn't exactly what I wanted. And in the end I came to the conclusion that all that is good is simple, delicious cocoa sponge cake with nuts and a cream with nuts ans sugar, more perfect and finer than you can find.

Of course there are many recipes and variants, I already go on this one and it is successful every time, for the little ones and for the big ones.


Sponge cake
1 piece
with cocoa and nuts, see recipe below
Heavy cream (32% fat)
700 ml
500 g
500 g
Sugar syrop
1 cup
1 glass of warm water + 3 tablespoons of honey or raw cane sugar

Step by step

Step 1

Prepare the sponge cake according to the recipe here.

Just add 2 tablespoons of cocoa and half a glass of chopped walnuts to the flour - and follow the steps further.

German Kranz Cake - Step 1
Step 2

After baking, leave to cool well and even left overnight - it will cut better and work easier.

Or you can use any pandispan you like and you know how to make it.

German Kranz Cake - Step 2
Step 3

Some time before you can prepare the krantz, to have as little to do when you actually start assembling the cake.

So put 1 glass of sugar in an older pan and let it melt slowly over medium heat.

German Kranz Cake - Step 3
Step 4

When the composition becomes browner, stir to be uniform.

Be careful to keep the fire low, not to burn the sugar.

German Kranz Cake - Step 4
Step 5

Add the walnuts, stir and cook for another 2-3 minutes.

German Kranz Cake - Step 5
Step 6

Pour the caramelized walnut composition into a silicone tray or a simple oiled one.

Silicone is very good here, after it hardens / cools, I know for sure that I will not have problems with removing it from the tray.

German Kranz Cake - Step 6
Step 7

After it has cooled completely and hardened, remove and grind the cranberry well in the robot.

German Kranz Cake - Step 7
Step 8

And we start assembling the cake:

- cut the pandispan into 2 sheets

- put the first sheet on the cake plate and I recommend covering the edges with baking paper, so that after the decoration you take them out and you have the edges of the plate clean

- with a brush syrup the top - more or less, as you like.

German Kranz Cake - Step 8
Step 9

Beat the whipped cream as I explained here .

Set aside about 1/3 of the total amount - to make some motzes / decorations.

The other amount is mixed with about 1 glass of krantz, previously prepared.

German Kranz Cake - Step 9
Step 10

Grease the first cream top with krantz, so that the cream layer is about 1 cm thick.

Cover with the second countertop, don't forget to syrup it.

German Kranz Cake - Step 10
Step 11

Grease with krantz cream, also cover the edges, evenly with a knife.

German Kranz Cake - Step 11
Step 12

Take a little krantz in your hand and gently stick it to the edges of the cake.

Cover them completely.

German Kranz Cake - Step 12
Step 13

You can decorate the top as you like - or make some buns with whipped cream left on top.

Or simply sprinkle more cranberries and you're done.

German Kranz Cake - Step 13
Step 14

Let it soak for a few hours and you can serve it.

Extraordinary combination of nuts, whipped cream, krantz / caramel - worth a try!

German Kranz Cake - Step 14
Step 15

And a slice for you :)

Good appetite!

German Kranz Cake - Step 15
Quantity: 2 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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