Title: Frankfurt Crown Cake
Categories: Dessert Cake German
Yield: 10 Servings
CAKE |
1 | c | Butter, No Margarine |
1 1/2 | c | Sugar |
6 | lg | Eggs * |
1 1/2 | ts | Grated Lemon Rind |
8 | tb | Rum |
4 | ts | Baking Powder |
3 1/2 | c | Flour, Unbleached, Sifted |
BUTTER-CREAM FILLING |
1 | c | Sugar |
3/4 | c | Water |
6 | lg | Egg yolks |
1 | tb | Rum |
1 | c | Butter,No Margarine,Unsalted |
PRALINE TOPPING |
2 | tb | Butter |
1 | c | Sugar |
1/2 | c | Water |
1 | c | Almonds, Blanched, Sliced |
APRICOT GLAZE |
1/2 | c | Apricot Jam |
* Egg yolks must be beaten into the cake one at a time so keep the yolks
seperated from each other.
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CAKE: 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 T rum. Sift baking powder and flour together. Gently mix into the
butter mixture. Beat egg whites until stiff but not dry. Gently fold the
egg whites into the batter. Pour into a well-greased 10-inch tube pan.
Bake in a preheated 325øF. oven for about 60 minutes or until the cake
tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack
to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of
rum over each layer. Butter-Cream Filling: For butter-cream filling, boil
sugar and water to 238øF, (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 doupled in bulk. Slowly beat in the 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. PRALINE TOPPING: 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 238øF, (soft ball stage). Stir in almonds; cook until mixture reaches
310øF, or until syrup carmelizes. Pour syrup into prepared baking pan.
When cool, break up praline and grind it in a blender for a few seconds.
APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to
make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer
of cake on cake plate and spread with half of the butter cream. Repeat with
second layer. Place third layer on top. Spread top and sides of cake with
apricot glaze. Press praline powder onto glaze. Any remianing butter cream
can be used to decorate the top of the cake.