Krantz Cake
Krantz Cake: the classic recipe with delicate layers, walnuts, and whipped cream
I started making the Krantz cake on a Saturday afternoon when I had time to bake leisurely and wanted something with layers and whipped cream. I didn't modify the classic recipe because it works just as it is, and I always make the layers a few days in advance. If you like to work organized, it's not difficult at all.
Quick Info
Total time: approx. 2 hours (plus cooling and resting overnight)
Preparation time for layers: 30 min + 30 min resting in the cold
Baking time per layer: 7-10 min per layer (depending on the oven)
Number of layers: 10 (only 5 are used for assembly)
Servings: 10-12 slices
Difficulty: medium
Recipe type: walnut and whipped cream cake, suitable for birthdays, holidays, or when you want something special
Ingredients
For the layers:
1 cup ground walnuts
3 eggs
7 tablespoons honey
1/2 cup sugar
1 teaspoon baking soda (sifted with the flour)
3 cups flour
For the krantz:
1 cup sugar
1 cup whole walnuts (not ground)
For filling and decoration:
1 liter liquid cream for whipping (the cream must be from dairy, not vegetable, for a better result)
+ 250 ml additional cream for decoration (optional, if you don't have enough from the filling)
Preparation method
1. The layers
1.1. In a large bowl, mix the ground walnuts, honey, sugar, and eggs. Mix well with a wooden spoon.
1.2. Sift the flour together with the baking soda. Gradually incorporate the flour into the egg and walnut mixture. Work with your hands, adding flour until you get a non-sticky, firm enough dough.
1.3. Place the covered dough in the cold (refrigerator) for about 30 minutes.
1.4. After the dough has rested, sprinkle flour on the work surface. Break pieces from the dough and roll out thin layers, about 3 mm thick. For a round shape, use a plate as a template and cut the edges.
1.5. Dust the bottom of a round baking tray with a little flour. Carefully place the rolled-out layer on the tray with the bottom side up. Bake the layer in a preheated oven at a moderate heat until it is lightly browned at the edges. It should not be too hard.
1.6. Repeat the process for all the dough. From these quantities, about 10 layers come out. From experience, I use only 5 layers for assembly; the rest can be kept wrapped in clean paper for other desserts or as a reserve.
2. Krantz
2.1. Place the sugar in a thick-bottomed pan over medium heat. Let it melt and caramelize without stirring at first.
2.2. When the sugar is completely caramelized and has an amber color, pour in the whole walnuts and quickly stir to coat them all with caramel.
2.3. Prepare a heat-resistant surface in advance (a wooden cutting board kept cool or moistened with cold water). Carefully pour the mixture out and spread it with a spatula or the side of a knife while it's still warm. Work quickly, as it hardens.
2.4. After completely cooling, break the krantz into smaller pieces and crush them in a food processor or manually, as preferred. It should remain crunchy but not powdered.
3. Filling and assembly
3.1. Whip the liquid cream until it holds, but not too stiff. It should be fluffy and slightly soft, not over-whipped.
3.2. Place a thin layer of whipped cream on the platter where you will assemble the cake (this helps to fix the first layer).
3.3. Place the first layer. Spread whipped cream, generously sprinkle crushed krantz.
3.4. Repeat: layer, whipped cream, krantz, until you reach the fifth layer.
3.5. On the last layer, only place whipped cream. Level it as evenly as possible.
3.6. Keep the cake in the refrigerator until the next day, covered with foil or a tall box. The layers will soften and it will cut much better.
4. Decoration
4.1. Before serving, if you have leftover whipped cream from the filling, decorate the surface and edges. If not, whip an additional 250 ml of cream, this time stiffer, to hold its shape.
4.2. Sprinkle crushed krantz or larger pieces on top, as preferred.
Why I make the recipe often
The fact that the layers can be baked up to a week in advance helps a lot. It's a cake with a balanced flavor, not too sweet, with a light texture. It's suitable for any festive day or when you want something that keeps well in the refrigerator. The krantz gives exactly the crunchy contrast it needs.
Tips and variations
Tips
- Shake off the layers well from the flour with a brush before assembling.
- For uniform layers, roll them out as evenly as possible in thickness.
- Use a round and dry baking tray; no need for baking paper if you dust enough flour.
- If you don't like rolling out round layers, it can also be made rectangular, but the final appearance will be different.
- The krantz is sensitive to burning. Work carefully during caramelization.
Substitutions
- The cream can only be replaced with another dairy cream; vegetable cream does not match in taste or texture.
- Walnuts can be replaced with hazelnuts if you have allergies, but the result will differ in flavor.
Variations
- If you want a taller cake, use 6-7 layers and more whipped cream.
- You can use leftover layers for other cream desserts.
Serving ideas
- It cuts best the next day after the layers have softened.
- It can be served plain, with coffee or black tea.
- If you wish, you can also decorate the edges with krantz for appearance.
Frequently asked questions
1. What do I do with the leftover layers?
Unused layers are wrapped in clean white paper and stored in a dry place at room temperature. They keep well for up to two weeks.
2. Can the cake be assembled on the same day as serving?
I do not recommend it. The layers need at least 12 hours to absorb the moisture from the cream and become soft. Assemble a day in advance for good results.
3. Can I use vegetable cream?
It does not have the same taste and the texture is not as fine. The original cake is made with dairy cream.
4. Can the krantz be crushed manually?
Yes, if you don't have a food processor, place the pieces in a bag and crush with a rolling pin, but the texture will be a bit more rustic.
5. What do I do if the caramel for the krantz hardens too quickly?
Work quickly and spread while it's warm. If it has hardened before you can crush it, break it into pieces and use a food processor or crush manually.
Nutritional values
Estimate per serving (for a 12-slice cake):
Calories: approx. 400-450 kcal
Protein: 6-7 g
Carbohydrates: 40-45 g
Fats: 27-30 g
These values may vary depending on how much cream you use and how much krantz you add to each layer.
Storage and reheating
The Krantz cake keeps very well in the refrigerator, covered, for up to 3 days. It does not lend itself to freezing or reheating. Baked, unassembled layers keep at room temperature for at least 10 days if wrapped properly. The krantz, once made and crushed, can be stored in a sealed jar for up to a week.
Ingredients: 1 cup ground walnuts, 3 eggs, 7 tablespoons honey, 1/2 cup sugar, 1 teaspoon baking soda, 3 cups flour. For krantz: 1 cup sugar, 1 cup walnuts (walnuts should be left whole, not ground), 1 liter of whipped cream.
