THE CAKE:

1 tbsp. butter, softened
2 tbsp. flour
1/4 lb. plus 4 tbsp. butter, soft
1 c. sugar
1 c. flour
1 1/2 tsp. grated lemon peel
6 eggs, room temp.
3/4 c. cornstarch
1 tbsp. baking powder
3/4 c. rum

Preheat the oven to 325 degrees. With a pastry brush or paper towel, coat the bottom, sides and tube of a 9 inch tube cake pan with 1 tablespoon butter. Sprinkle with 2 tablespoons flour and tilt pan to coat evenly, invert pan and rap sharply on counter to remove excess flour.

In a large bowl, cream 1 pound plus 4 tablespoons butter, 1 cup of sugar, 1 tablespoon of the flour and the lemon peel. Then add the eggs one at a time and beat until smooth. Combine the remaining flour, cornstarch and baking powder then sift them a little at a time into the butter mixture beating well after each addition.

Pour the batter into the cake pan and bake in the middle of the oven for 40 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pan for 10 minutes. Then run a knife around the sides of the pan and turn out onto a rack. When the rack has cooled completely, slice it crosswise into 3 layers. (It is easiest to cut if baked a day in advance.) Spread the layers out on a long strip of waxed paper and sprinkle each layer with 1/4 cup of rum.

FILLING:

10 egg yolks, room temp.
1 lb. soft butter
1 1/3 c. sugar
1/8 tsp. cream of tartar
2/3 c. water
1/2 c. rum

To make the buttercream filling, beat the egg yolks in a large bowl until they are thick and lemon colored, set aside. Cream the butter until it is light and fluffy, set aside.

Bring 1 1/3 cups sugar, cream of tartar and water to a boil over moderate heat stirring only until sugar dissolves. Increase the heat and boil briskly without stirring until it reaches 236 degrees or soft ball stage. Pour the syrup in a thin stream into the egg yolks, beating constantly. Continue beating until mixture is thick and smooth.

Gradually add rum and continue to beat until mixture has cooled to room temperature and is thick. Now beat in reserved butter a tablespoon or so at a time and when it has been completely incorporated cover bowl with plastic and refrigerate at least 30 minutes.

TOPPING:

1 tbsp. butter
1 c. sugar
1/2 c. cold water
1 c. blanched almonds

Prepare the praline topping as follows: Coat a baking sheet or pan with butter and set aside.

In a small saucepan, bring sugar and water to boil over moderate heat stirring only until sugar dissolves. Increase heat and boil briskly without stirring until it reaches 236 degrees or soft ball stage. Stir in nuts and cook to 310 degrees or until syrup caramelizes and turns a rich golden brown. Pour the syrup evenly onto the baking sheet. When it is cool and firm, break into small pieces and pulverize, spread out on waxed paper.

To assemble the cake, place the bottom layer on a cake plate and spread it with about 1/2 inch of buttercream. Set the second layer on top and spread with another 1/2 inch layer of buttercream. Finally, set the top layer in place and cover top and sides with remaining buttercream. (If you like you can reserve some of the buttercream for decorating the cake with piping.) Gently press the crushed praline on the sides of the cake and sprinkle the rest on top. Pipe remaining buttercream with a decorative tip if desired. This cake is only served on very special occasions.