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Frankfurter Kranz is a classic German cake that originated in Frankfurt and was created around 1735. This cake is known for its distinctive crown shape, symbolizing the city's historical association with the German emperors as the place where coronations took place.
The cake consists of multiple layers of sponge cake, which are filled and frosted with a rich buttercream. Often, the layers are interspersed with a layer of red jam, adding a tangy contrast to the creamy filling. The entire cake is then coated with more buttercream and adorned with golden toasted almond brittle, known as krokant, giving it a crunchy texture and an elegant appearance.
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Handkäse mit Musik is a German dish originating from Hesse. It consists of hand-formed handkäse (sour milk cheese) that's topped with raw onion vinaigrette. The onion marinade stands for music (Musik) from the name, which comes in the form of flatulence caused by consuming raw onions.
However, the real reason why it has music in its name is because in the past, the onions were served on the side, while vinegar and oil were served in tiny jars that made music while the servers carried them on a plate. The dish is often served only with a knife, and it's typically accompanied by bread, caraway seeds, and apfelwein (apple cider) on the side.
MOST ICONIC Handkäse mit Musik
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Frankfurter pudding is a traditional pudding originating from Frankfurt, and although there are many versions of hot steamed chocolate pudding throughout the country, this one is considered to be one of the best and richest. It's usually made with a combination of breadcrumbs, egg yolks, egg whites, butter, sugar, grated almonds, chocolate, and rum or strong coffee.
The butter is creamed with sugar until light and fluffy. Egg yolks are blended into the mixture along with melted chocolate, rum or coffee, almonds, and breadcrumbs. The egg whites are beaten until stiff and then folded into the mixture. It's placed into a buttered mold and steamed in a water bath until the pudding is set.
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As the name suggests, frankfurter würstchen is a variety of sausage hailing from Frankfurt, where it has been traditionally prepared for centuries. Lightly seasoned and slim, the sausage is made entirely with pork and is typically added into a natural sheep casing.
Frankfurter würstchen is boiled and lightly smoked, a process which imparts a pleasant hint of smokiness to this German meat specialty. Since the sausage is pre-cooked, it is usually simply heated in simmering water before being enjoyed with accompaniments such as mustard, horseradish, bread, or potato salad, and it is often washed down with a glass of fine apple wine (Apfelwein).
OTHER VARIATIONS OF Wurst
MOST ICONIC Frankfurter Würstchen
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Krüstchen schnitzel is a traditional dish originating from Frankfurt and the surrounding areas. The dish usually consists of a schnitzel that's served on a slice of toasted bread or rye bread. It's topped with a fried egg and traditionally served with french fries, pickles, roast potatoes, or potato salad on the side.
The meat used for the preparation of the schnitzel is typically pork. The meat is pounded thin, coated with flour, dipped in beaten eggs, dredged in breadcrumbs, and then fried in butter or a mixture of oil and butter until golden brown and crispy.
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