Frankfurter Kranz (Frankfurt Crown Cake) vs Traditional Welsh Cakes (Picau ar y Maen)

Both dishes rely on butter, sugar, egg, milk and baking powder, yet use them very differently. The Frankfurter Kranz creams butter with sugar for a baked ring cake, then whips more butter with powdered sugar, milk and vanilla into a silky buttercream, layered with jam and coated in crunchy caramelized almond brittle. Welsh cakes rub cold butter into flour with currants and mixed spice, bind it with egg and a little milk, and cook the rounds on a griddle until golden. They are simple, lightly spiced and dusted with caster sugar, far from the Kranz's rich, layered indulgence.