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1
Note: Egg yolks must be beaten into the cake one at a time, so keep the yolks separated from each other.
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2
Cream butter and sugar until very light and fluffy, about 5 minutes.
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3
Beat in egg yolks, one at a time.
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4
Mix in lemon rind and 2 tbsp (30 ml) rum.
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5
Sift baking powder and flour together.
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6
Gently mix into the butter mixture.
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7
Beat egg whites until stiff but not dry.
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8
Gently fold the egg whites into the batter.
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9
Pour into a well-greased 10-inch tube pan.
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10
Bake in a preheated 325 degree (175 C.) oven for about 60 minutes, or until the cake tests done.
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11
Cook cake in pan for 10 minutes and then turn out on wire rack to cool completely.
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12
Slice cake crosswise into 3 layers.
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13
Pour about 2 tbsp (30 ml) of rum over each layer.
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14
Boil sugar and water to 238 degrees (125 C.) (soft-ball stage).
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15
Beat egg yolks until very light and fluffy, 5 to 10 minutes.
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16
While still beating the egg yolks, add the sugar syrup in a thin stream.
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17
Beat 5 minutes more, until very thick and doubled in bulk.
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18
Slowly beat in the rum.
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19
Beat the butter in a small bowl until soft and light.
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20
Beat butter into the egg mixture a little at a time.
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21
Continue beating until thick.
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22
Chill until mixture can be spread.
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23
If mixture is too soft, beat in additional butter.
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24
While butter-cream filling is cooking, spread 2 tbsp (30 ml) butter thickly in a 9 inch X 13 inch baking pan.
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25
Then in a one-quart saucepan, boil sugar and water to 238 degrees (125 C.) (soft-ball stage).
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26
Stir in almonds.
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27
Cook until mixture reaches 310 degrees (150 C.), or until syrup carmelizes.
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28
Pour syrup into prepared baking pan.
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29
When cool, break up praline and grind it in a blender for a few seconds.
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30
Heat jam and press through a strainer or sieve to make apricot glaze.
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31
Place bottom layer of cake on cake plate and spread with half of the butter cream.
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32
Repeat with second layer.
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33
Place third layer on top.
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34
Spread top and sides of cake with apricot glaze.
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35
Press praline powder onto glaze.
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36
Any remaining buttercream can be used to decorate the top of the cake.
