Add eggs, one at a time, beating well after each addition.
Mix in grated lemon rind.
Sift flour again with cornstarch and baking powder.
Gradually stir in butter-egg mixture until thoroughly blended.
Butter and flour a cake ring mold and tap out excess flour.
Pour batter into pan.
Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
Cool in pan on a rack.
Praline topping or Krokant----------------.
Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
Stir in nuts and pour onto a greased or buttered flat serving plate.
When cold and hard, crack praline topping into small pieces.
Butter Cream Filling---------------.
Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
Beat until mixture cools and is smooth.
Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
Cut cake into 3 layers.
Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
Stack layers and spread rest of filling on top and all sides.
Sprinkle praline topping or Korant on top and sides of cake.