Frankfurter Kranz (Frankfurt Crown Cake)

==Description==
Servings: 10 
===Ingredients===
Cake:
*1 c butter; NO margarine 
*1 1/2 c Sugar 
*6 eggs; Large * 
*1 1/2 t Grated lemon Rind 
*8 T rum 
*4 t baking powder 
*3 1/2 c flour; Unbleached, Sifted
Butter-cream Filling:
*1 c Sugar 
*3/4 c ;water 
*6 egg Yolks; Large 
*1 T rum 
*1 c butter; NO margarine, Unsalted
Praline Topping:
*2 T butter 
*1 c Sugar 
*1/2 c ;water 
*1 c almonds; Blanched, Sliced
Apricot Glaze:
*1/2 c apricot jam
===Directions===
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 325 degree F. 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 238 degrees 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 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 238 degrees F. (soft ball stage). 
#Stir in almonds; cook until mixture reaches 310 degrees 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.
#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.
==See also==
Category: German Desserts
Category:German Recipes
category:Lemon Recipes
Category:Apricot jam Recipes
category:praline powder Recipes
category:baking powder Recipes
category:simple syrup Recipes
category:apricot jam Recipes
category:margarine Recipes
category:almond Recipes
category:apricot Recipes
category:butter Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:flour Recipes
category:cream Recipes
category:lemon Recipes
category:egg Recipes
category:rum Recipes
category:bread Recipes
Category:Apricot Desserts