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1
Preheat oven to 350u00b0F.
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2
Cream butter with sugar until light and fluffy.
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3
Add eggs, one at a time, beating well after each addition.
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4
Mix in grated lemon rind.
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5
Sift flour again with cornstarch and baking powder.
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6
Gradually stir in butter-egg mixture until thoroughly blended.
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7
Butter and flour a cake ring mold and tap out excess flour.
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8
Pour batter into pan.
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9
Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
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10
Cool in pan on a rack.
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11
Praline topping or Krokant----------------.
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12
Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
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13
Stir in nuts and pour onto a greased or buttered flat serving plate.
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14
When cold and hard, crack praline topping into small pieces.
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15
Butter Cream Filling---------------.
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16
Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
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17
Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238u00b0F on candy thermometer.
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18
VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
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19
If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
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20
Beat until mixture cools and is smooth.
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21
Cool completely.
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22
Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
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23
Cut cake into 3 layers.
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24
Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
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25
Stack layers and spread rest of filling on top and all sides.
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26
Sprinkle praline topping or Korant on top and sides of cake.
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27
Chill at least 24 hours before serving.
