Frankfurter Kranz

Layer cake with butter cream filling and praline topping. Preheat oven to 325 degrees. With a pastry brush or paper towel, coat the bottom, sides and tube of a 9" cake pan with 1 tbsp of soft butter. Sprinkle the butter with 2 tbsp. of flour, spread evenly, and tap out excess flour. In a large bowl, cream 1/4 pound + 4 tbsp. butter, 1 c. sugar, 1 tbsp. of the flour + the lemon peel together. Then beat in the eggs, one at a time. Beat until smooth. Combine remaining flour, cornstarch and baking powder, and sift them into the butter a little at a time, beating well after each addition. Pour the batter into a cake pan and bake in the middle of the oven for 40 minutes, or until a cake tester inserted into the center comes out clean. Let cake cool in the pan for 10 minutes. Run a knife along the inside edges of the cake pan then turn cake out onto a wire rack. When the cake has cooled completely, slice it crosswise with a large, sharp knife into 3 equal layers. (It is easier to cut if prepared a day in advance.) Spread layers on a long strip of foil or wax paper and sprinkle each layer with 1/4 c. of rum. Filling 10 egg yolks at room temperature 1 lb. unsalted butter (4 sticks), softened 1 1/3 c. sugar 1/8 tsp. cream of tartar 2/3 c. water 1/2 c. rum Beat egg yolks in a large bowl until thick and lemon colored. Set beaten yolks aside. Cream the pound of butter until it is light and fluffy. Set it aside. Bring 1 1/3 c. sugar, 1/8 tsp. Cream of tartar and 2/3 c. water to a boil over medium heat in a small saucepan, stirring only until the sugar dissolves. Increase the heat to high and boil the syrup briskly with out stirring until it reaches a temperature of 236 degrees on a candy thermometer, or until a drop of syrup spooned into cold water forms a soft ball. Pour the syrup in a thin stream into the reserved egg yolks, beating constantly. Continue beating 4-5 minutes longer, or until mixture is thick and smooth. Gradually add 1/2 c. rum, and continue to beat until the mixture has cooled to room temperature, and is thick. Beat in the reserved butter, 1 tbsp. at a time, and when it is completely absorbed, cover the bowl with wax paper or plastic wrap and refridgerate for at least 30 minutes, or until it can be easily spread. Praline Topping 1 tbsp. butter 1 c. sugar 1/2 c. cold water 1 c. blanched almonds With a pastry brush or paper towel, coat a baking sheet with 1 tbsp. butter and set aside. In a small saucepan, bring 1 c. sugar and 1/2 c. water to a boil over medium heat, stirring only till sugar dissolves. Increase heat to high and boil briskly, undisturbed, until the syrup reaches 236 degrees on a candy thermometer, or a drop of syrup spooned into cold water forms a soft ball. Stir in the nuts and cook until the syrup reaches a temperature of 310 degrees on a candy thermometer, or until the syrup caramelizes and turns a rich, golden brown. Pour syrup evenly onto the baking sheet. When it is cool and firm, break the praline into small pieces and pulverize it in a blender for a few seconds, or crush it with a mortor and pestle. Spread it out on wax paper. Place the bottom layer in the center of a large cake plate and spread it with butter cream till it reaches a thickness of 1/2". Set the second layer on top and spread another 1/2" thick of butter cream. Set the top layer on the cake and mask the sides and top with the left over butter cream. Gently press crushed praline over the sides of the cake, and sprinkle the remainder over the top. Any extra butter cream can be piped on the cake as decoration.