Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------------------CAKE------------------------------------
1 c Butter; NO Margarine 8 tb Rum
1 1/2 c Sugar 4 ts Baking Powder
6 ea Eggs; Large * 3 1/2 c Flour; Unbleached, Sifted
1 1/2 ts Grated Lemon Rind

----------------------------BUTTER-CREAM FILLING----------------------------
1 c Sugar 1 tb Rum
3/4 c ;Water 1 c Butter;NO Margarine,Unsalted
6 ea Egg Yolks; Large

------------------------------PRALINE TOPPING------------------------------
2 tb Butter 1/2 c ;Water
1 c Sugar 1 c Almonds; Blanched, Sliced

-------------------------------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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