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Kaiser Franz Joseph S Cake

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Ingredients
  Butter 100 Gram, softened (8 Tablespoon)
  Sugar 250 Gram (1 1/4 Cups)
  Eggs 4 , separated
  Egg yolks 2
  Salt 1 Pinch
  Ground cinnamon 1 Teaspoon
  Maraschino 1⁄2 Tablespoon
  White breadcrumbs 50 Gram (1 Cup)
  Ground almonds 250 Gram (2 1/4 Cup)
  Finely chopped candied lemon peel 50 Gram (1/3 Cup)
  Self-rising flour 80 Gram, sifted (3/4 Cup)
  Red currant jelly 100 Gram (1/3 Cup)
  Powdered sugar 200 Gram, sifted (1 2/3 Cups)
  Lemon juice 1 Tablespoon
  Maraschino 1 1⁄2 Tablespoon
Directions

Grease a 9-inch (23-cm) round cake pan.
Preheat oven to 375°F (190°C).
To make cake, cream butter and half the sugar in a medium bowl until pale and fluffy.
Beat in egg yolks one at a time.
Stir in salt, cinnamon, maraschino, breadcrumbs, almonds and can died lemon peel.
Fold flour into mixture.
Beat egg whites until stiff; beat in remaining sugar until smooth and glossy.
Fold into egg yolk mixture.
Turn batter into greased pan.
Bake 1 hour or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
Spread top and sides of cooled cake with red currant jelly.
To make frosting, combine powdered sugar, lemon juice and maraschino in a small bowl.
Beat frosting until smooth.
Pour onto cake, letting frosting run thickly over sides.
Smooth the surface with a spatula.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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