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Add a photoServings: 10
Ingredients
- 1 c. Butter, NO Margarine
- 1 1/2 c. Sugar
- 6 x Large eggs, Large *
- 1 1/2 tsp Grated Lemon Rind
- 8 tsp Rum
- 4 tsp Baking Pwdr
- 3 1/2 c. Flour, Unbleached, Sifted
- 1 c. Sugar
- 3/4 c. ,Water
- 6 x Egg Yolks, Large
- 1 tsp Rum
- 1 c. Butter,NO Margarine,Unsalted
- 2 tsp Butter
- 1 c. Sugar
- 1/2 c. ,Water
- 1 c. Almonds, Blanched, Sliced
- 1/2 c. Apricot Jam
Directions
- * 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 till very light and fluffy, about 5 min. Beat in egg yolks, one at a time. Fold in lemon rind and 2 Tablespoons rum. Sift baking pwdr and flour together. Gently mix into the butter mix. Beat egg whites till 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 min or possibly till the cake tests done. Cold cake in pan for 10 min adn then turn out on wire rack to cold completely. Slice cake crosswise into 3 layers. Pour about 2 Tablespoons 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 till very light and fluffy, 5 - 10 min. While still beating the egg yolks, add in the sugar syrup in a thin stream. Beat 5 min more, till very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl till soft and light. Beat butter into the egg mix a little at a time.
- Continue beating till thick. Refrigeratetill mix can be spread. If mix is too soft, beat in additional butter. PRALINE TOPPING:While butter-cream is cooking, spread 2 Tablespoons butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-qt saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook till mix reaches 310 degrees F. or possibly till syrup carmelizes. Pour syrup into prepared baking pan. When cold, break up praline and grind it in a blender for a few seconds.
- APRICOT GLAZE:Finally heat jam and press through a strainer or possibly 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 pwdr onto glaze. Any remianing butter cream can be used to decorate the top of the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 10 servings | |
| Calories 976 | |
| Calories from Fat 446 | 46% |
| Total Fat 51.02g | 64% |
| Saturated Fat 26.33g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 828mg | 35% |
| Potassium 223mg | 6% |
| Total Carbs 117.95g | 31% |
| Dietary Fiber 2.9g | 10% |
| Sugars 78.86g | 53% |
| Protein 13.5g | 22% |
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