Der Frankfurter Kranz is a traditional cake specialty from Frankfurt/Main in Hessen. Preparation starts with the baking of a firm sponge cake in a ring-shaped baking tin. The cake is then sliced horizontally to divide it into 2 or 3 rings, and thick layers of buttercream are placed in between, usually with a layer of red jam (like strawberry, raspberry, cherry). The outside of the cake is coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes or ground hazelnuts. The cake was developed by an unknown master baker in 1735.