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Print this Recipe    Crown Cake

Franfurter Kranz (frankfurt Crown Cake)
Servings: 10

1 c butter
1 1/2 c sugar
6 eggs, separated
1 1/2 t grated lemon rind
8 T rum
4 t baking powder
3 1/2 c flour

1 c sugar
3/4 c water
6 egg yolks
1 T rum
1 c butter

2 T butter
1 c sugar
1/2 c water
1 c sliced almonds, blanched

1/2 c apricot jam


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.

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.

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.

Finally heat jam and press through a strainer or sieve to make
apricot glaze.

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.

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