---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Frankfurt Crown Cake
  Categories: German, Cakes
       Yield: 10 servings
  
       1 x  ------------cake------------        1 c  Butter; no margarine
   1 1/2 c  Sugar                               6 ea Eggs; large *
   1 1/2 ts Grated lemon rind                   8 tb Rum
       4 ts Baking powder                   3 1/2 c  Flour; unbleached, sifted
       1 x  ----butter-cream filling----        1 c  Sugar
     3/4 c  ;water                              6 ea Egg yolks; large
 	    1 tb Rum				     1 c  Butter;no
      margarine,unsalted
       1 x  ------praline topping-------        2 tb Butter
       1 c  Sugar                             1/2 c  ;water
 	    1 c  Almonds; blanched, sliced	     1 x  -------apricot
      glaze--------
     1/2 c  Apricot jam                    
  
   *  Egg yolks must be beaten into the cake one at a time so keep the yolks
   seperated from each other.
   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
   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.
  
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