The German Kranzkuchen is a typical Easter wreath cake filled with almond paste! Today I will show you how to make this typical recipe!
The first step to make the Easter wreath cake filled with almond paste (German Kranzkuchen) is to prepare the base dough: first, dissolve the yeast in the milk. Then pour the flour into the bowl of a stand mixer. Make a well in the middle of the flour. After that sprinkle the salt into the bowl on the outer edge of the flour. Next, put the sugar in the well and pour the yeast and milk over the sugar in the bowl. After that mix the ingredients using the dough hook. Then add the butter and the egg and knead the ingredients into a uniform dough. Finally, cover the dough and let it rest in the refrigerator for 1 hour. After this time, take the yeast dough out of the fridge and roll it out into a square (11.80 inches x 11.80 inches).
The second step is to make the butter layer: mix the ingredients with your hands and roll them out into a square (7.85 inches x 7.85 inches). Then put the butter layer in the freezer or refrigerator and let it harden again.
The next step is to make the yeasted puff pastry: place the cold butter layer turned by approx. 45° on the rolled-out yeast base dough. Then fold the corners of the yeast dough over it and roll it out to a rectangle of approx. 9.85 inches x 15.75 inches. After that make a double turn and wrap the dough with a cling film and let it rest for about 30 minutes in the refrigerator. After this, make 2 more double turns. Finally, roll out the dough into a rectangle of approx. 13.75 inches x 21.65 inches and cut it lengthwise into 2 equal parts.
To make the filling, mix the egg whites with the marzipan. To make the marzipan easier to handle, heat it up a bit in the microwave. Then spread half of the mixture on each strip of dough, leaving a free border along the long sides. Fold the long sides over towards the middle, leaving a gap of about 0.40 inch in the center. Finally, form with each filled dough strand a wreath and let them prove. Another posibility is not to form a wreath and leave the strand as it is.
The last step to finsh the Easter wreath cake filled with almond paste or German Kranzkuchen is to make the decoration. Mix the egg yolks and cream and spread the misxture over the dough with the help of a brush. After that let the dough prove for 30 minutes. After this time, bake the filled wreaths of dough or strands in a preheated oven at 356°F for about 22-25 minutes. While the cakes are in the oven, bring the jam and water to a boil. Also roast the sliced almonds in the microwave. After the baking, brush the hot cakes with the jam. Then let them cool down. The final step is to heat the pour fondant to 95-104 degrees Fahrenheit and brush it over the cooled cakes. Sprinkle the sliced almonds on the still liquid fondant to give the cake a final touch.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Small Saucepan
- Baking sheet 11.80x15.75 inches
- Ceramic knife
- Chopping board
- Rolling pin
- SiliconeBaking Mat
- Kitchen Aid Mixer
- Baking brush
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Ingredients
Directions
The first step to make the Easter wreath cake filled with almond paste (German Kranzkuchen) is to prepare the base dough: first, dissolve the yeast in the milk. Then pour the flour into the bowl of a stand mixer. Make a well in the middle of the flour. After that sprinkle the salt into the bowl on the outer edge of the flour. Next, put the sugar in the well and pour the yeast and milk over the sugar in the bowl. After that mix the ingredients using the dough hook. Then add the butter and the egg and knead the ingredients into a uniform dough. Finally, cover the dough and let it rest in the refrigerator for 1 hour. After this time, take the yeast dough out of the fridge and roll it out into a square (11.80 inches x 11.80 inches).
The second step is to make the butter layer: mix the ingredients with your hands and roll them out into a square (7.85 inches x 7.85 inches). Then put the butter layer in the freezer or refrigerator and let it harden again.
The next step is to make the yeasted puff pastry: place the cold butter layer turned by approx. 45° on the rolled-out yeast base dough. Then fold the corners of the yeast dough over it and roll it out to a rectangle of approx. 9.85 inches x 15.75 inches. After that make a double turn and wrap the dough with a cling film and let it rest for about 30 minutes in the refrigerator. After this, make 2 more double turns. Finally, roll out the dough into a rectangle of approx. 13.75 inches x 21.65 inches and cut it lengthwise into 2 equal parts.
To make the filling, mix the egg whites with the marzipan. To make the marzipan easier to handle, heat it up a bit in the microwave. Then spread half of the mixture on each strip of dough, leaving a free border along the long sides. Fold the long sides over towards the middle, leaving a gap of about 0.40 inch in the center. Finally, form with each filled dough strand a wreath and let them prove. Another posibility is not to form a wreath and leave the strand as it is.
The last step to finsh the Easter wreath cake filled with almond paste or German Kranzkuchen is to make the decoration. Mix the egg yolks and cream and spread the misxture over the dough with the help of a brush. After that let the dough prove for 30 minutes. After this time, bake the filled wreaths of dough or strands in a preheated oven at 356°F for about 22-25 minutes. While the cakes are in the oven, bring the jam and water to a boil. Also roast the sliced almonds in the microwave. After the baking, brush the hot cakes with the jam. Then let them cool down. The final step is to heat the pour fondant to 95-104 degrees Fahrenheit and brush it over the cooled cakes. Sprinkle the sliced almonds on the still liquid fondant to give the cake a final touch.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Small Saucepan
- Baking sheet 11.80x15.75 inches
- Ceramic knife
- Chopping board
- Rolling pin
- SiliconeBaking Mat
- Kitchen Aid Mixer
- Baking brush
Image gallery: