Frankfurter Kranz

Description
Frankfurt crown cake
 * Servings: 10

Cake

 * 1 cup butter, no margarine
 * 1½ cups sugar
 * 6 eggs, large
 * 1½ tsp grated lemon rind
 * 8 tbsp rum
 * 4 tsp baking powder
 * 3½ cups flour, unbleached, sifted

Butter-cream filling

 * 1 cup sugar
 * ¾ cup water
 * 6 egg yolks, large
 * 1 tbsp rum
 * 1 cup butter, no margarine, unsalted

Praline topping

 * 2 tbsp butter
 * 1 cup sugar
 * ½ cup water
 * 1 cup almonds, blanched, sliced

Apricot glaze

 * ½ cup apricot jam

Cake

 * 1) Cream butter and sugar until very light and fluffy, about 5 minutes.
 * 2) Beat in egg yolks, one at a time.
 * 3) Mix in lemon rind and 2 tbsp rum.
 * 4) Sift baking powder and flour together.
 * 5) Gently mix into the butter mixture.
 * 6) Beat egg whites until stiff but not dry.
 * 7) Gently fold the egg whites into the batter.
 * 8) Pour into a well-greased 10-inch tube pan.
 * 9) Bake in a preheated 325°F oven for about 60 minutes or until the cake tests done.
 * 10) Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely.
 * 11) Slice cake crosswise into 3 layers.
 * 12) Pour about 2 tbsp of rum over each layer.

Butter-cream filling

 * 1) Boil sugar and water to 238°F (soft ball stage).
 * 2) Beat egg yolks until very light and fluffy, 5 to 10 minutes.
 * 3) While still beating the egg yolks, add the sugar syrup in a thin stream.
 * 4) Beat 5 minutes more, until very thick and doubled in bulk.
 * 5) Slowly beat in the rum.
 * 6) Beat the butter in a small bowl until soft and light.
 * 7) Beat butter into the egg mixture a little at a time.
 * 8) Continue beating until thick.
 * 9) Chill until mixture can be spread. If mixture is too soft, beat in additional butter.

Praline topping

 * 1) While butter-cream is cooking, spread 2 tbsp butter thickly in a 9 x 13-inch baking pan for praline topping.
 * 2) Then in a 1-quart saucepan, boil sugar an water to 238°F (soft ball stage).
 * 3) Stir in almonds; cook until mixture reaches 310°F or until syrup carmelizes.
 * 4) Pour syrup into prepared baking pan.
 * 5) When cool, break up praline and grind it in a blender for a few seconds.

Apricot glaze

 * 1) Finally heat jam and press through a strainer or sieve to make apricot glaze.

Cake assembly

 * 1) Place bottom layer of cake on cake plate and spread with half of the butter cream.
 * 2) Repeat with second layer.
 * 3) Place third layer on top.
 * 4) Spread top and sides of cake with apricot glaze.
 * 5) Press praline powder onto glaze.
 * 6) Any remaining butter cream can be used to decorate the top of the cake.