Krantz Cake

Krantz Cake: A Delicacy with Walnut and Vanilla Cream

If you are looking for a savory cake that will delight your taste buds and bring joy with every bite, you have come to the right place! The Krantz cake is a delicious combination of fluffy sponge, vanilla cream, and crunchy walnuts that will make you come back for more on every occasion. This cake is perfect for serving at a party, a gathering with friends, or simply to indulge yourself on an ordinary day.

Preparation time: 60 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12

Ingredients you need

*For the sponge:*
- 4 eggs (preferably at room temperature)
- 4 tablespoons of sugar
- 4 tablespoons of sifted flour
- 4 tablespoons of oil (choose a neutral oil, like sunflower oil)
- A pinch of salt

*For the cream:*
- 4 cups of milk (you can use whole milk for a richer cream)
- 1 cup of sugar
- 8 tablespoons of flour
- 1 package of butter (about 200g, at room temperature)

*For decoration:*
- 300g walnuts (you can also use roasted walnuts for a more intense flavor)
- 150g sugar (for caramelizing)

The story behind the Krantz cake

The Krantz cake is a traditional recipe, often found in family kitchens, where each housewife adds her personal touch with a unique note. This cake is a symbol of hospitality, often prepared for special occasions such as holidays or anniversaries. The combination of fluffy sponges with fine vanilla cream and crunchy walnuts makes it an excellent choice to impress any guest.

Preparing the sponges

1. Preparing the ingredients: Start by separating the egg whites from the yolks. Make sure your bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: In a large bowl, beat the egg whites with an electric mixer on medium speed, gradually adding the 4 tablespoons of sugar. Continue beating until the mixture becomes firm and glossy (about 5-7 minutes). This is an essential step to achieve an airy texture.

3. Preparing the yolks: In another bowl, beat the yolks with the 4 tablespoons of oil until they become a homogeneous mixture. Add a pinch of salt to enhance the flavor.

4. Combining the ingredients: Add the yolk mixture over the egg whites, being careful not to deflate the foam. Use a spatula to fold in the ingredients. Then, sift the flour, add it gradually, and mix gently.

5. Baking the sponges: Preheat the oven to 150 degrees Celsius. Grease a baking tray measuring 32 x 44 cm and pour the mixture into it. Bake for 30-40 minutes or until the sponge is firm to the touch and a toothpick inserted in the center comes out clean. Let it cool completely in the tray.

Preparing the vanilla cream

1. Boiling the milk: In a large pot, pour the 4 cups of milk and add 1 cup of sugar. Place the pot over medium heat and stir constantly until the sugar is completely dissolved and the milk begins to boil.

2. Mixing the flour: In a separate bowl, mix the 8 tablespoons of flour with 2 cups of cold milk. Make sure there are no lumps left for a smooth cream.

3. Thickening the cream: When the milk reaches the boiling point, add the flour and milk mixture, stirring constantly to avoid lumps. Continue to cook on low heat, stirring, until the cream thickens (about 5-10 minutes). Remove from heat and let it cool slightly.

4. Adding the butter: When the cream is almost cool, incorporate the whipped butter. Mix well until everything is homogeneous.

Preparing the walnut decoration

1. Roasting the walnuts: Preheat the oven to 180 degrees Celsius. Spread the walnuts on a tray and roast them for 10-15 minutes until golden and fragrant. Let them cool and then chop them finely.

2. Caramelizing the sugar: In a pan, melt the 150g of sugar over medium heat, stirring constantly until it turns to caramel. Add the roasted walnuts as soon as the sugar has melted and stir to coat them evenly. Pour the mixture onto a cutting board and let it cool.

Assembling the Krantz cake

1. Dividing the sponges: Once the sponge has cooled, cut it into two equal pieces.

2. Cream layer: Place the first piece of sponge on a platter and spread half of the vanilla cream evenly. Sprinkle some of the caramelized walnuts on top.

3. Adding the second layer: Place the second piece of sponge on top and repeat the process with the remaining cream and walnuts.

4. Final decoration: You can decorate the cake with the remaining walnuts or add a drizzle of melted chocolate on top for an even more attractive appearance.

Serving and suggestions

The Krantz cake is delicious both warm and cold. You can serve it alongside a cup of aromatic coffee or a fruit tea, which will highlight the sweetness of the vanilla cream. It is perfect for any occasion, but also for those moments when you simply want to treat yourself.

Frequently asked questions

1. Can I use another type of nuts? Yes, you can replace the walnuts with almonds or hazelnuts for a different taste, but make sure to caramelize them the same way.

2. How can I store the Krantz cake? The cake keeps well in the refrigerator, in an airtight container, for 3-4 days.

3. Is it possible to make this cake dairy-free? You can adapt the recipe using plant-based milk and vegan butter to achieve a dairy-free version.

4. How many calories does a serving have? Approximately, a serving of Krantz cake has around 350-400 calories, but this number can vary depending on the ingredients used.

Possible variations

- Chocolate cake: Add cocoa to the sponge mixture for a chocolate cake.
- Fruits: Incorporate some berries into the cream for a fresh note.
- Topping: You can add a layer of whipped cream on top of the cake for an extra treat.

So now that you know all the secrets of the Krantz cake, don’t hold back! Gather your ingredients and enjoy a pleasant moment in the kitchen, and at the end savor every slice of this delicacy. Surely, your cake will become everyone’s favorite!

 Ingredients: BATTER: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 4 tablespoons oil, a pinch of salt. CREAM: 4 cups milk, 1 cup sugar, 8 tablespoons flour, 1 package of butter. DECORATION: 300 g walnuts, 150 g sugar.

 Tags:  vanilla cream cake nut cake