Delicate Baumkuchen tips with marzipan and chocolate

Delicate Baumkuchen tips with marzipan and chocolate

Portions: 12 persons | Preparation time: 60 minutes

The fine corners of Baumkuchen look great. The is prepared with marzipan and baked layer by layer. With a chocolate coating, the Baumkuchen tastes very tender and is perfect for Christmas.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Delicate Baumkuchen tips with marzipan and chocolate
Delicate Baumkuchen tips with marzipan and chocolate

Portions: 12 persons | Preparation: 60 minutes

The fine corners of Baumkuchen look great. The is prepared with marzipan and baked layer by layer. With a chocolate coating, the Baumkuchen tastes very tender and is perfect for Christmas.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Bake | Menu: Recipes with Video, cake | Cuisine: German recipes

Ingredients

  • 125 g butter, soft
  • 125 g sugar
  • ½ p. Vanilla sugar
  • 3 egg yolks
  • 3 egg whites
  • 1 pinch of salt
  • 75 g flour
  • 50 g cornstarch
  • 1.5 tsp baking powder
  • 50 g marzipan
  • 1-2 tsp orange zest, grated
  • 70 g dark chocolate coating, for the icing
  • 1 tbsp white couverture, for the icing

Utensils

  • Hand mixer
  • Mixing bowl
  • Loaf pan
  • Spatula
  • Dough card
  • Knife
  • Kitchen brush

Instructions

  1. Preheat the oven to approx. 220 °C top heat or grill function.
  2. Heat the marzipan slightly.
  3. Mix the flour, cornflour and baking powder in a bowl.
  4. Stir the butter, sugar, vanilla sugar, egg yolks and orange zest until creamy.
  5. Stir in the marzipan.
  6. Gradually sift the flour mixture and stir in.
  7. Beat the egg whites with a pinch of salt.
  8. Stir the beaten egg whites into the batter.
  9. Line the bottom of a small loaf tin with baking paper.
  10. The batter Smooth thinly in the mold.
  11. Approx. Bake for 3-4 minutes, always keeping an eye on the cake.
  12. Spread another layer of dough on the baked pastry base.
  13. Bake again for 3-4 minutes.
  14. Bake the dough in this way until it is used up.
  15. The Baumkuchen allow to cool and remove from the tin.
  16. Cut off the edges of the cake as you like.
  17. Cut the cake into trapezoids.
  18. Heat the dark chocolate for the icing.
  19. Coat the Baumkuchen peaks with the chocolate and leave to set.
  20. As you like sprinkle the Christmas cake in strips with white couverture.

The tree cake tips can be refined with eggnog, rum or almond liqueur.