VOLUME 1 - Kilimanjaro Foods

Franfurter Kranz (Frankfurt Crown Cake)
CAKE PRALINE TOPPING
1 c butter,no margarine 2 T butter
1 1/2 c sugar 1 c sugar
6 eggs,large * 1/2 c ,water
1 1/2 t lemon rind,Grated 1 c almonds,blanched, sliced
8 T rum
4 t baking powder APRICOT GLAZE
3 1/2 c flour,unbleached, sifted 1/2 c apricot jam
BUTTERCREAM FILLING
1 c sugar
3/4 c ,water
6 egg yolks,large
1 T rum
1 c butter,no margarine,unsalted
* 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.