Frankfurten Kranz

Ooooowww this is one of the most beautiful cakes i've ever seen!!!
It's been like a LIGHTNING *_* but its not so easy like thay say :O Pay attention when you make it =D

Ingredients
For the cake:
1 cup of butter
1 cup of sugar
5 large eggs
½ cup of limon zest
6 tablespoons of dark rum
4 teaspoons of baking powder
3 cups of flour
+ milk (if uses)
For the cream:
¾ cup of sugar
½ cup of water
4 large egg yolks
1 tablespoons of rum
¾ cup of butter
For apricot glaze:
1 cup of apricots jam
+almonds


Create a cream with the butter and sugar until light and fluffy, about 5 minutes. Stir in beating the egg yolks, one at a time. Add the lemon peel and 6 tablespoons of rum. Sift the flour and baking powder together. Stir butter mixture gently. Beat the egg whites until they are firm but not dry. Stir in gently the whites into the dough. Pour into a greased pan 25cm long. Bake at 175 ° C for about 60 minutes or until it is cooked. Let the cake cool in pan for 10 minutes, then remove to cool completely. Slice horizontally into 3 layers. Pour about 2 tablespoons of rum on each floor.

For the cream filling, boil sugar and water to 100 ° C. Beat the egg yolks until they are light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup a little 'at a time.
Beat for 5 minutes, until it is very thick and doubled in volume. Stir in rum beating slowly. Beat the butter in a small bowl until it becomes soft and light. Incorporate the butter into the egg mixture a little 'at a time. Continue to beat until it thickens.
Chill until the mixture can be spread. If the mixture is too soft, use more butter.

To assemble cake, place one layer as the last layer of cake on a platter and spread half the cream. Repeat with second layer. Place the last layer on top. Sprinkle the apricot glaze on the top surface and sides. Crush the praline powder on the glass. If you were to forward the cream, it can be used to decorate the surface of the cake =)