German Frankfurt Crown Cake

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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