Frankfurt crown cake
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Frankfurt crown cake
  German    Cakes  
Last updated 6/12/2012 12:58:12 AM. Recipe ID 20927. Report a problem with this recipe.
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      Title: Frankfurt crown cake
 Categories: German, Cakes
      Yield: 10 servings
 
      1 x  ------------cake------------
      1 c  Butter; no margarine
  1 1/2 c  Sugar
      6 ea Eggs; large *
  1 1/2 t  Grated lemon rind
      8 T  Rum
      4 t  Baking powder
  3 1/2 c  Flour; unbleached, sifted
      1 x  ----butter-cream filling----
      1 c  Sugar
    3/4 c  ;water
      6 ea Egg yolks; large
      1 T  Rum
      1 c  Butter;no margarine,unsalted
      1 x  ------praline topping-------
      2 T  Butter
      1 c  Sugar
    1/2 c  ;water
      1 c  Almonds; blanched, sliced
      1 x  -------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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Recipe ID 20927 (Apr 03, 2005)

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