Kranzkuchen Recipe

This is another recipe from ‘The Monday Morning Cookery Club’, the Caramel Torte was such a success that I thought I’d try this one.

It’s not complicated, just a bit of rubbing in, stirring and assembling. Sounds too good to be true, so let’s give it a go and see.

Before you start put the oven on, it won’t be long before you need to bake. The temperatures you need to know are 180C Fan/ 200C/ 350F/ Gas 4.

I’m using a bag of extra large mixed sultanas from Asda (for my UK readers).  You can use any dred fruit, but do try to find the extra large ones, thier texture in the finished cake is worth looking them out.

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Kranzkuchen Recipe
finished kranzkuchen
Course Cakes
Cuisine British
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Course Cakes
Cuisine British
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
finished kranzkuchen
Instructions
For The Cake
  1. Start off with a large bowl, then tip in the two flours, baking powder, salt and sugar. Mix these dry ingredients together. Then drop the butter in and using your fingertips to rub the butter into the flour mixture, we are aiming for a breadcrumb like texture.
    breadcrumb texture
  2. In another bowl mix together the cream and egg then tip this into the flour mix and use a knife to bring this all into a dough. Once the moisture is combined get in there with your hands and bring it together but don’t overwork it.
    bring dough together
  3. On a floured work surface roll the dough out to about 35 x 45cm. Spread the whole surface with the apricot jam, sprinkle over the cinnamon sugar and finally the fruit.
    spread over sugar
  4. With the widest side close to you roll up the dough and its toppings a-la-swiss-roll-ish. Punch the ends closed and then bend the roll into a croissant shape. Add 5 slits to the outer edge. Paint the whole shebang with milk and then bake for 45 mins.
    roll up
For The Icing
  1. Once baked allow the cake to cool completely before you ice it. To make the icing simply stir together the icing sugar and lemon juice and drizzle it all over the cake, don’t stress about it looking too tidy.
    drizzle over icing
Recipe Notes

You can top this off with glace cherries, but I’m not bothering, I don’t want to delay getting my teeth into this!

finished kranzkuchen

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2 Comments

  • Rev Mother 23rd September 2017 at 6:03 pm

    As an unofficial taster for Bonabaking I was an enthusiastic receiver of a second helping of this tasty cake. It keeps amazingly well and warmed up it is even more soft and gooey.
    Love from Rev Mum xx.

    Reply
    • Mark 24th September 2017 at 12:16 pm

      Your input is as always very gratefully recieved! Big love Mx

      Reply

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