INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”