Frankfurter Kranz (Cake) - cooking recipe

Ingredients

Cake
2/3 cup butter
3/4 cup sugar
3 eggs
1/4 ounce rum extract
1 pinch salt
3/4 cup flour
1/4 cup cornstarch
2 teaspoons baking powder
frosting
1 (3 ounce) package vanilla pudding
1/3 cup sugar
1 1/2 cups milk
1 cup butter
Topping
1 (3 ounce) package blanched almonds
1 tablespoon butter
2 tablespoons sugar

Preparation

For cake, cream butter, add sugar. Beat in eggs. Add rum extract. Sift dry ingredients together and add. Bake in tube pan at 300* for 30-35 minutes. Cook pudding with sugar and milk, covering surface while cooling so skin won't form. Beat pudding with butter, first cooling pudding slightly (not cold). Split cake into layers (4). Refrigerate pudding mixture until firm. Fill and frost cake. Toast almonds over low heat until brown. Crush with rolling pin. Mix with butter and sugar and sprinkle over cake.