Recipes from around the world – Volume 2 - 2x2successteam.com

3 1/2 c flour,unbleached, sifted
Recipes from around the world – Volume 2
BUTTERCREAM FILLING
1 c sugar
3/4 c ,water
6 egg yolks,large
1 T rum
1 c butter,no margarine,unsalted PRALINE TOPPING
2 T butter
1 c sugar
1/2 c ,water
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.
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