Frankfurter Kranz

Description
Servings: 10

Ingredients
Cake: Butter-cream Filling: Praline Topping: Apricot Glaze:
 * 1 c butter; NO margarine
 * 1 1/2 c Sugar
 * 6 eggs; Large *
 * 1 1/2 t Grated lemon Rind
 * 8 T rum
 * 4 t baking powder
 * 3 1/2 c flour; Unbleached, Sifted
 * 1 c Sugar
 * 3/4 c ;water
 * 6 egg Yolks; Large
 * 1 T rum
 * 1 c butter; NO margarine, Unsalted
 * 2 T butter
 * 1 c Sugar
 * 1/2 c ;water
 * 1 c almonds; Blanched, Sliced
 * 1/2 c apricot jam

Directions
Cake: Butter-cream Filling: Praline Topping: Cake Assembly:
 * 1) To prepare cake, cream butter and Sugar until very light and fluffy, about 5 minutes.
 * 2) Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum.
 * 3) Sift baking powder and flour together. Gently mix into the butter mixture.
 * 4) Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter.
 * 5) Pour into a well-greased 10-inch tube pan.
 * 6) Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done.
 * 7) Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely.
 * 8) Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer.
 * 1) For butter-cream filling, boil Sugar and water to 238 degrees 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 doupled in bulk. Slowly beat in the rum.
 * 5) Beat the butter in a small bowl until soft and light.
 * 6) Beat butter into the egg mixture a little at a time.
 * 7) Continue beating until thick. Chill until mixture can be spread.
 * 8) If mixture is too soft, beat in additional butter.
 * 1) While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil Sugar an water to 238 degrees F. (soft ball stage).
 * 2) Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes.
 * 3) Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds.
 * 4) Apricot Glaze:
 * 5) Finally heat jam and press through a strainer or sieve to make apricot glaze.
 * 1) To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream.
 * 2) Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze.
 * 3) Press praline powder onto glaze.
 * 4) Any remianing butter cream can be used to decorate the top of the cake.