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1
To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
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2
Beat in egg yolks, one at a time.
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3
Mix in lemon rind and 2 tablespoons rum.
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4
Sift baking powder and flour together.
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5
Gently mix into butter mixture.
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6
Beat egg whites until stiff but not dry.
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7
Gently fold the beaten egg whites into the batter.
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8
Pour into a well-greased 10 inch tube pan.
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9
Bake in a preheated 325u00b0F oven about 60 minutes, until cake tests done.
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10
Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
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11
Slice cake crosswise into 3 layers.
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12
Pour about 2 tablespoons rum over EACH layer.
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13
For butter-cream filling, boil sugar and water to 238u00b0F (soft ball stage).
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14
Beat egg yolks until very light and fluffy, 5 to 10 minutes.
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15
While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
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16
Beat 5 minutes more, until very thick and doubled in bulk.
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17
Slowly beat in rum.
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18
Beat the butter in a small bowl until soft and light.
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19
Beat butter into the egg mixture a little at a time.
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20
Continue beating until thick.
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21
Chill until mixture can be spread.
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22
If mixture is too soft, beat in additional butter.
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23
While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
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24
Then, in a 1-quart saucepan boil sugar and water to 239u00b0F (soft ball stage).
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25
Stir in almonds; cook until mixture reaches 310u00b0F or until syrup caramelizes.
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26
Pour syrup into prepared baking pan.
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27
When cool, break up praline and grind it in a blender for a few seconds.
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28
Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
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29
To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
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30
Repeat with second layer.
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Place third layer on top.
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32
Spread tops and sides of cake with apricot glaze.
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33
Press praline powder into glaze.
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34
Any remaining butter cream can be used to decorate top of cake.
