* Egg yolks must be beaten into the cake one at a time so keep the yolks
seperated from each otc.
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PATTY: To prepare bar, cream butter and sugar until very light and fluffy,
most 5 proceedings. Beat in egg yolks, one at a time. Mix in lemon rind and 2
T rum. Sift baking powder and flour unitedly. Gently mix into the butter
assortment. Beat egg whites until stiff but not dry. Gently fold the egg
whites into the hitter. Pour into a well-lubricated 10-inch tube pan. Bake in
a preheated 325 degree F. oven for astir 60 minutes or until the cake tests
through. Cool cake in pan for 10 minutes adn then turn out on wire rack to
cool totally. Slice cake crosswise into 3 layers. Pour most 2 T of rum
over each stratum. Butter-Cream Woof: For butter-cream weft, boil sugar
and water to 238 degrees F. (soft ball level). Beat egg yolks until very
light and fluffy, 5 to 10 transactions. While still beating the egg yolks, add
the sugar syrup in a thin watercourse. Measure 5 minutes more, until very thick and
doupled in mass. Slowly beat in the rum. Beat the butter in a small bowl
until soft and lighter. Beat butter into the egg mixture a little at a time.
Continue beating until thick. Chill until mixture can be gap. If mixture
is too subdued, beat in additional butter. PRALINE TOPPING: While butter-cream
is preparation, gap 2 T butter thickly in a 9 X 13-inch baking pan for
praline topping. Then in a 1-quart saucepan, boil sugar an water to 238
degrees F. (soft ball arrange). Stir in tonsils; cook until mixture reaches
310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking
pan. When chill, break up praline and grind it in a blender for a few
seconds. APRICOT GLASS: Finally heat jam and press through a strainer or
sieve to make apricot glass. CAKE FORUM: To assemble bar, place bottom
layer of cake on cake plate and spread with half of the butter pick.
Repeat with second stratum. Place third layer on top. Spread top and sides of
cake with apricot glass. Press praline powder onto glass. Any remianing
butter cream can be used to decorate the top of the patty.