Baumkuchen cake

Name: Baumkuchen cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 250 g Butter or margarine; 260 g Sugar; 6 Eggs (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 6 TABLESPOONS Milk; 1 TABLESPOON Rum; 125 g Flour; 125 Cornstarch; 4 TABLESPOONS Apricot Jam; 175 g Dark chocolate coating; 175 g Whole milk couverture; 4 Praline cones (made of aluminium); 25 g dark decorative cream; 7-10 Tbsp leaves of 1 untreated red rose; 1 Protein; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

250 g Butter or margarine
260 g Sugar
6 Eggs (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
6 TABLESPOONS Milk
1 TABLESPOON Rum
125 g Flour
125 Cornstarch
4 TABLESPOONS Apricot Jam
175 g Dark chocolate coating
175 g Whole milk couverture
4 Praline cones (made of aluminium)
25 g dark decorative cream
7-10 Tbsp leaves of 1 untreated red rose
1 Protein
7-10 Tbsp Grease

Directions

1
Beat the fat and 250 g sugar with the whisk of the hand mixer for approx. 10 minutes until foamy. Add the eggs bit by bit while stirring. Add salt, lemon zest, milk and rum. Mix flour and starch, stir in. Grease a springform pan (24 cm Ø) and add approx. 2 tablespoons of dough and smooth it down. Bake under the preheated grill, top shelf, for 1-2 minutes until light brown.
2
Put 2 tablespoons of dough on top again, smooth it down and bake until light brown. Repeat this process until the dough is used up (makes 9-10 layers). Allow the cake to cool, remove from the tin and turn over onto a grid. Heat the jam in a pot and pass through a sieve. Brush the surface and edge of the cake with a brush. Let it dry. Coarsely chop the chocolate coating and melt it on a hot water bath. Cover the cake and let it dry. Place the star-shaped spout on the decorative cream tube. Pour cream into the praline bags. Whip the egg whites and pull the rose petals halfway through. Sprinkle with 10 g sugar.
3
Coarsely chop the chocolate coating and melt it on a hot water bath. Cover the cake and let it dry. Place the star-shaped spout on the decorative cream tube. Pour cream into the praline bags. Whip the egg whites and pull the rose petals halfway through. Sprinkle with 10 g sugar. Let the rose petals dry. Decorate the cake with filled conical bags and rose petals