Baumkuchen cake

Ingredients

Directions

1. 1

   Separate 3 eggs. Cream fat, gradually add 150 g sugar, vanillin sugar, 1 egg, egg yolks and 2 tablespoons liqueur and stir until foamy. Mix starch, flour and baking powder into the dough.

2. 2

   Beat egg white and salt until stiff, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread 2 tablespoons of dough on top. Bake under the preheated grill of the oven for 1-2 minutes.

3. 3

   Then again spread 2 tablespoons of dough on top and bake. Process the whole dough in this way. Carefully remove the cake from the edge and let it cool in the tin. Remove the base from the tin and remove the baking paper.

4. 4

   Cut out a circle (24 cm Ø) with an adjustable cake ring. Cut 3/4 of the cut out edge into cubes and sprinkle with 3 tablespoons of liqueur, set aside. Place a cake ring (25 cm Ø) around the cut out base.

5. 5

   For the cream, soak gelatine in cold water. Squeeze oranges, measure 300 ml juice, mix with 75 g sugar. Squeeze gelatine, dissolve. Mix with the juice. Chill until the juice begins to gel.

6. 6

   Whip 500 g whipped cream until stiff, fold in. Fold in the Baumkuchen cubes as well. Spread the cream on the base and smooth it down. Chill for 3-4 hours. Cut small lozenges from the remaining Baumkuchen.

7. 7

   Heat the jam and spread on the Baumkuchen pieces. Remove the cake from the ring. Whip 200 g cream until stiff, fill into a piping bag with a large perforated spout. Spray tuffs in 2 rows on the edge of the cake.

8. 8

   Sprinkle pistachios in the middle. Decorate the cake with Baumkuchen and orange peel.