| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
German, Cakes |
10 |
Servings |
INGREDIENTS
|
|
————cake———— |
| 1 |
c |
Butter; no margarine |
| 1 1/2 |
c |
Sugar |
| 6 |
|
Eggs; large * |
| 1 1/2 |
ts |
Grated lemon rind |
| 8 |
tb |
Rum |
| 4 |
ts |
Baking powder |
| 3 1/2 |
c |
Flour; unbleached, sifted –butter-cream filling—- |
| 1 |
c |
Sugar |
| 3/4 |
c |
;water |
| 6 |
|
Egg yolks; large |
| 1 |
tb |
Rum |
| 1 |
c |
Butter;no margarine,unsalted —-praline topping——- |
| 2 |
tb |
Butter |
| 1 |
c |
Sugar |
| 1/2 |
c |
;water |
| 1 |
c |
Almonds; blanched, sliced —–apricot glaze——– |
| 1/2 |
c |
Apricot jam |
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
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