Why this recipe is trending now (Discover Factor)
In 2026, foodies in the DACH region are searching for “retro revivals” with a modern twist. The Frankfurter Kranz is a classic but often too rich for the modern lifestyle as a heavy cake. This sponge roll is the high-speed alternative. It is perfect for tiered cooking, saves energy through short
baking times and can be excellently prepared in a low-sugar variant. Whether for Sunday coffee or as an impressive gift – this recipe is the epitome of efficiency and enjoyment. ☕✨
Pro Tips from the Head Chef
To achieve the perfect result, observe these three golden rules for the mixing bowl:
The Whipping Guarantee: Always use the butterfly (whisk attachment) for the sponge. The two phases (with and without temperature) ensure that the egg-sugar mixture builds maximum volume – this makes the batter elastic. 🦋
Temperature Check: For the pudding buttercream, the cooled pudding and butter must have the same room temperature. If the butter is too cold, it curdles; if the pudding is too warm, the cream melts.
No Sticking: Lightly dust the kitchen towel with sugar before turning the hot sponge onto it. The sugar acts as a spacer and prevents sticking.
Ingredients & Variants
🥚 For the Sponge:
5 eggs (size M)
250 g sugar
5 tbsp warm water
250 g flour (type 405)
1 packet baking powder
For the Filling & Decoration
1 jar sour cherries or high-quality cherry jam
150 g hazelnut brittle
500 ml milk & 1 packet vanilla pudding powder
250 g soft butter
Optional: 2 tbsp cherry brandy (for an extra note) 🥃
Step-by-Step Instructions
Insert the butterfly into the mixing bowl. Add eggs, sugar and water: 6 min / 37°C / speed 4 whisk. Then immediately whisk for another 6 min / speed 4 without temperature until airy.
Mix flour and baking powder, sieve into the bowl: 5 sec / speed 4 blend. Carefully fold in the rest with the spatula to avoid destroying the air bubbles.
Spread the batter on a baking tray lined with parchment paper. Bake at 180°C top/bottom heat for about 10-12 min. Immediately turn out onto a damp cloth, peel off the paper and roll up from the long side together with the cloth. Let cool.
Milk and pudding powder in the mixing bowl: 8 min / 100°C / speed 2 cook. Pour into another bowl, cover surface immediately with cling film (prevents skin formation). After cooling: whip butter 30 sec / speed 4 until creamy, add pudding spoonwise at speed 5.5.
Carefully unroll the sponge. First spread cherry jam, then 2/3 of the buttercream. Roll firmly again. Spread the remaining cream outside and generously sprinkle with hazelnut brittle.
Scan-and-Cook” Table
| Phase | Time/Temp | Setting | Accessory |
|---|---|---|---|
| Whip sponge | 12 min / 37°C | Speed 4 | Butterfly |
| Cook pudding | 8 min / 100°C | Speed 2 | Measuring cup |
| Bake | 10-12 min | 180°C | Oven (middle) |
Frequently Asked Questions (FAQ)
Can I freeze the roll?
Yes, but without the brittle, as it loses its crunchiness otherwise. Sprinkle fresh after thawing.
Why does my sponge crack when rolling?
Usually it was baked too long. It should still be light and elastic. Rolling while hot is essential for the dough fibers.
Is this recipe also suitable for the TM31?
Absolutely. The filling quantities are identical and safe for the volume of TM31.
How do I best clean the bowl after the buttercream?
Use the prewash mode (fat mode) at 55°C. This perfectly dissolves butter residues.
Is there an alcohol-free version?
The above recipe is alcohol-free. For the classic note, you can drizzle the sponge with some cherry juice instead.
