Krantz Cake (Prăjitură Krantz)
Prăjitură Krantz is a refined home-baked cake made of airy walnut meringue sheets, a silky vanilla custard buttercream, and a generous coating of krantz — finely crushed walnut praline. The contrast between the tender meringue, the velvety cream and the crispy krantz makes this cake an unforgettable choice for special occasions.
Servings
20
Prep
60 minutes
Cook
20–25 minutes (baking sheets)
Total
approx. 3 hours + overnight chilling
🥘Ingredients
servings
Walnut meringue sheets (2 trays = 4 layers)
Vanilla custard buttercream
Krantz (walnut praline)
✅Dietary Compatibility
Yield
1 cake with 4 layers (approx. 20 servings)
📦Storage
Refrigerator
Store refrigerated, covered, for up to 4 days. Serve cold, straight from the refrigerator.
Freezer
Baked and cooled meringue sheets can be frozen individually (without cream) for up to 1 month. The assembled cake is not recommended for freezing.
🥗Nutrition Facts
Estimated values per serving (1/20 of the cake).
Calories
approx. 370 kcal / serving
Protein
6 g
Fat
22 g
Carbohydrates
38 g
Fiber
1 g
🍷Pairs Well With
💡Variations
With hazelnuts: Replace the walnuts with roasted, finely ground hazelnuts in both the meringue and the krantz — the flavour is rounder and more caramelised.
With chocolate cream: Stir 80 g of melted and cooled dark chocolate into the vanilla buttercream at the end for a richer, more intense variation.
With apricot jam layer: Spread a thin layer of strained apricot jam on each meringue sheet before adding the cream — it adds a tangy note that balances the sweetness.