Frankfurt crown cake
- Servings: 10
- 1 cup butter, no margarine
- 1½ cups sugar
- 6 eggs, large
- 1½ tsp grated lemon rind
- 8 tbsp rum
- 4 tsp baking powder
- 3½ cups flour, unbleached, sifted
- ½ cup apricot jam
- 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 tbsp 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 325°F oven for about 60 minutes or until the cake tests done.
- Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely.
- Slice cake crosswise into 3 layers.
- Pour about 2 tbsp of rum over each layer.
- 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 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.
- While butter-cream is cooking, spread 2 tbsp 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°F (soft ball stage).
- Stir in almonds; cook until mixture reaches 310°F 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.
- Finally heat jam and press through a strainer or sieve to make apricot glaze.
- 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 remaining butter cream can be used to decorate the top of the cake.