Ingredients:
The Filling
1 to 1½ C. milk
1 C. sugar
6 egg yolks; large
1 C unsalted butter (NOT margarine)
3/4 C. water
A few drops of almond flavoring or 1 TB rum
1/2 cup ground almonds
The Cake
The Glaze
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Gather your ingredients for the filling
whip the egg yolks smooth,
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. Mix sugar, flour or cornstarch, and beaten egg yolks (or eggs + yolks) in the top of a double boiler ( over boiling water, not in it; don't let the water touch the pan you're going to mix and cook in.) |
.Add the milk, gradually. (Smaller amount of milk will make a stiffer filling.) Add flavoring. Stir until all is well blended. |
Cook, stirring constantly, until it begins to thicken.
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Remove from heat, add the vanillla extract and allow to cool to room temperature. (this is my large bottle of extract) |
Beat in the butter, little by little. |
Add the almonds and mix well.
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Chill the filling and then it will be ready to spread.
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Keep in mind that you will need to divide it between 2 layers, the top and sides. Some times my grandma opted to leave the sides natural, and put more filling in the layers. |
Elements of the Frankfurter Kranz Torte
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