Crown Cake 

Ingredients 

• 1 1/2 cups sugar
• 1 1/2 teaspoons grated lemon rind
• 4 teaspoons baking powder
• 3/4 cup water
• 1 tablespoon rum
• 1 cup sugar
• 1 cup almonds; blanched and sliced
• 1/2 cup apricot jam
• 1 cup butter (not margarine)
• 6 large eggs
• 8 tablespoons rum
• 3 1/2 cups flour; sifted
• 1 cup sugar
• 6 large egg yolks
• 1 cup butter unsalted
• 2 tablespoons butter
• 1/2 cup water

Method 

**Note* Egg yolks must be beaten into the cake one at a time so keep the yolks separated from each other.
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 tablespoons 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°F oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely. slice cake crosswise into 3 layers. Pour about 2 tablespoons of rum over each layer.
Butter Cream Filling
Boil sugar and water to 238° 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 doubled 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 to soft, beat in additional butter.
Praline Topping
While butter cream is cooking, spread 2 tablespoons butter thickly in a 9 by 13 inch baking pan for praline topping. Then in a 1 quart saucepan, boil sugar and water to 238°F. Stir in almonds; cook until mixture reaches 310°F or until sugar caramelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few secons.
Apricot Glaze
Heat jam and press through a strainer or sieve to make apricot glaze.
Cake Assembly
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 side of cake with apricot glaze. Press praline powder onto glaze.

Submitted by: J. A. Zimmer