| Frankfurt Crown Cake |
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Cake:
1
cup
Butter
(NO Margarine)
6
Large
Eggs¹
8
tbsp
Rum
3½
cup
Unbleached Flour
(Sifted)
1½
cup
Sugar
1½
tsp
Grated Lemon Rind
4
tsp
Baking Powder
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Apricot Glaze:
½
cup
Apricot Jam
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Butter-Creme Filling:
1
cup
Sugar
6
Large
Egg Yolks
1
cup
Unsalted Butter
(NO Margarine)
¾
cup
Water
1
tbsp
Rum
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Praline Topping:
2
tbsp
Butter
½
cup
Water
1
cup
Sugar
1
cup
Almonds
(Blanched & Sliced)
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- To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
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- Beat in egg yolks, one at a time.
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- Mix in lemon rind and 2 tbsp rum.
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- Sift baking powder and flour together.
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- Gently mix into the butter mixture.
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- Beat egg whites until stiff but not dry.
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- Gently fold the egg whites into the batter.
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- Pour into a well-greased 10-inch tube pan.
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- Bake in a preheated 325°F oven for about 60 minutes or until the cake tests done.
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- Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely.
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- Slice cake crosswise into 3 layers.
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- Pour about 2 tbsp of rum over each layer.
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- For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
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- Beat egg yolks until very light and fluffy, 5 to 10 minutes.
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- While still beating the egg yolks, add the sugar syrup in a thin stream.
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- Beat 5 minutes more, until very thick and doupled in bulk.
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- Beat the butter in a small bowl until soft and light.
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- Beat butter into the egg mixture a little at a time.
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- Continue beating until thick.
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- Chill until mixture can be spread.
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- If mixture is too soft, beat in additional butter.
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- While butter-cream is cooking, spread 2 tbsp butter thickly in a 9x13-inch baking pan for praline topping.
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- Then in a 1-quart saucepan, boil sugar and water to 238°F (soft ball stage).
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- Stir in almonds; cook until mixture reaches 310°F or until syrup carmelizes.
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- Pour syrup into prepared baking pan.
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- When cool, break up praline and grind it in a blender for a few seconds.
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- Finally heat jam and press through a strainer or sieve to make apricot glaze.
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- To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream.
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- Repeat with second layer.
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- Place third layer on top.
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- Spread top and sides of cake with apricot glaze.
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- Press praline powder onto glaze.
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- Any remianing butter cream can be used to decorate the top of the cake.
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Makes approximately 10 servings.
unknown calories per serving. |
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