Indulge in the classic elegance of Frankfurter Mini Cakes, a delightful dessert perfect for sophisticated palates. These miniatures feature a soft, vanilla-infused sponge cake layered with silky buttercream and tart currant jam, encapsulating a harmonious blend of flavors. Each cake is artfully encrusted with crunchy hazelnut brittle and crowned with a glossy candied cherry, making them as visually appealing as they are delicious.
Why You’ll Love This
These cakes are a celebration of texture and taste. The sponge is moist and fluffy, providing a light base that complements the rich buttercream. The currant jam adds a layer of tartness that cuts through the sweetness, while the hazelnut brittle offers a delightful crunch. Topped with a candied cherry, these cakes are a perfect balance of nutty, sweet, and tart elements. They are not just treats; they are small, sophisticated desserts that elevate any dining experience.
Perfect Occasion
Frankfurter Mini Cakes are ideal for high tea, elegant brunches, or as an exquisite dessert at weddings and celebrations. They’re also perfect for holiday gatherings, where their individual serving size and festive appearance can truly shine. Serve these at any event where you want to impress guests with a refined, delicious dessert option.
Decoration Tips
To enhance the visual allure:
- Pipe the buttercream using a star-tipped nozzle to create an attractive swirl on each cake.
- Dust the hazelnut brittle lightly with edible gold dust before sprinkling onto the cakes for an added touch of luxury.
- Place a single, whole candied cherry at the pinnacle for a classic, yet elegant garnish.
Recipe
Ingredients:
- For the cake base:
- 250g soft butter
- 180g sugar
- 2 tsp vanilla paste
- 5 eggs
- 250g plain flour
- 3 tsp baking powder
- For the buttercream:
- 400ml milk
- 60g sugar
- 1 packet vanilla pudding powder
- 250g soft butter
- For the filling and decoration:
- 150g currant jam
- 250g hazelnut brittle
- Candied cherries for topping
Instructions:
- Prepare the Cake Base:
- Cream together butter, sugar, and vanilla until light and fluffy.
- Gradually add eggs, beating well after each addition.
- Sift together flour and baking powder, and fold into the creamed mixture.
- Spread the batter in a prepared frame on a baking sheet and bake at 175°C for 18-20 minutes. Let cool, then use a cake ring to cut out round bases.
- Make the Buttercream:
- Cook a pudding with milk, sugar, and pudding powder and let it cool completely.
- Whip the butter until creamy and gradually incorporate the cooled pudding.
- Assemble the Cakes:
- Layer each cake base with currant jam and then buttercream.
- Roll or stack the layers, then coat the outside with a thin layer of buttercream.
- Press hazelnut brittle into the sides of the cakes.
- Decorate:
- Pipe additional buttercream on top of each cake.
- Top with candied cherries and serve.
Enjoy these Frankfurter Mini Cakes as a decadent treat that marries traditional flavors with luxurious decoration, perfect for making any occasion a little more special.
