Cafe Fabrice
In our Café Fabrice, we still make our own pastries and baked goods. We are happy to spoil you with savoury and sweet treats. Relax in our cosy rooms with a cup of coffee, tea or hot chocolate and enjoy "the delicious sins" of life. Our lunch menu is varied, healthy and delicious. Every day we offer seasonal dishes with tasty side dishes and fresh salads, depending on the season.
Our family recipe - Frankfurter Kranz
Ingredients dough:
- 280 grams of flour
- 170 grams of sugar
- 1.5 teaspoons baking powder
- 5 eggs
- 125 grams butter
- ground lemon peel
Ingredients buttercream:
- 150 grams of sugar
- 200 grams butter
- 4 egg yolks
- 2 tablespoons rum
Ingredients decoration:
- 200 grams of brittle
- 1 packet of candied cherries
Preparation:
Preparation of dough:
Melt the butter and let it cool slightly.
Separate the eggs, beat the egg whites until stiff. Beat the melted butter with the sugar and egg yolks until fluffy, mix the flour and baking powder and add to the remaining ingredients.
Finally, fold in the beaten egg whites, pour into the cake tin and bake at 175° for about 45 minutes.
Turn out onto a rack to cool.
Preparation of cream:
Beat butter until fluffy,
Heat sugar with 4 tablespoons of water and let it simmer until a thick mass is formed.
Beat the egg yolks, gradually add the hot mixture and continue beating until the mixture has cooled down.
Mix with the butter and beat well.
Completion:
Cut the cooled sponge cake into two pieces.
Spread a thin layer of raspberry or cherry jelly on the layers, spread a layer of buttercream on top and place the pieces on top of each other again.
Cover the entire sponge cake with buttercream and sprinkle with brittle.
Save some cream for garnishing.
Fill the remaining buttercream into a piping bag and decorate the Frankfurt wreath.
Then place half a cherry on each.
We wish you bon appetite
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