GERMAN FRANKFURT CROWN CAKE

Steps:

• To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
• Beat in egg yolks, one at a time.
• Mix in lemon rind and 2 tablespoons rum.
• Sift baking powder and flour together.
• Gently mix into butter mixture.
• Beat egg whites until stiff but not dry.
• Gently fold the beaten egg whites into the batter.
• Pour into a well-greased 10 inch tube pan.
• Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
• Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
• Slice cake crosswise into 3 layers.
• Pour about 2 tablespoons rum over EACH layer.
• For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
• Beat egg yolks until very light and fluffy, 5 to 10 minutes.
• While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
• Beat 5 minutes more, until very thick and doubled in bulk.
• Slowly beat in rum.
• Beat the butter in a small bowl until soft and light.
• Beat butter into the egg mixture a little at a time.
• Continue beating until thick.
• Chill until mixture can be spread.
• If mixture is too soft, beat in additional butter.
• While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
• Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
• Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
• Pour syrup into prepared baking pan.
• When cool, break up praline and grind it in a blender for a few seconds.
• Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
• To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
• Repeat with second layer.
• Place third layer on top.
• Spread tops and sides of cake with apricot glaze.
• Press praline powder into glaze.
• Any remaining butter cream can be used to decorate top of cake.