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