Baumkuchen cake

Name: Baumkuchen cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 250 g soft butter or margarine; 1 pinch Salt; 250 g Sugar; 5 Eggs (size M); 150 g Flour; 100 g Cornstarch; 1 TEASPOON ground ginger and coriander; 7-10 Tbsp grated peel of 1 untreated orange; 3 TABLESPOONS Orange liqueur; 200 g Orange marmalade; 200 g Dark chocolate coating; 20 g Coconut oil; 7-10 Tbsp Gold leaf and physalis; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

250 g soft butter or margarine
1 pinch Salt
250 g Sugar
5 Eggs (size M)
150 g Flour
100 g Cornstarch
1 TEASPOON ground ginger and coriander
7-10 Tbsp grated peel of 1 untreated orange
3 TABLESPOONS Orange liqueur
200 g Orange marmalade
200 g Dark chocolate coating
20 g Coconut oil
7-10 Tbsp Gold leaf and physalis
7-10 Tbsp Grease

Directions

1
Cream fat, salt and sugar with the whisk of the hand mixer. Add the eggs one after the other while stirring. Mix flour, starch, ginger and coriander. Stir in orange zest and liqueur. Grease a springform pan (26 cm Ø) and spread approx. 2 tablespoons of the dough on the bottom and smooth it down.
2
Bake under the preheated grill, top shelf light brown in 1-2 minutes. Spread again 2 tablespoons of dough on top and bake under the grill. Continue until the dough is used up. Let the cake cool down, remove from the tin and place on a cake rack. Heat the jam, pass it through a sieve and spread it on the cake. Leave to dry for 30 minutes. Chop the couverture, melt with coconut oil on a hot water bath. Cover the cake with the chocolate coating. Spread gold leaf on top.
3
Leave to dry for 30 minutes. Chop the couverture, melt with coconut oil on a hot water bath. Cover the cake with the chocolate coating. Spread gold leaf on top. Let the cake dry. Decorate with physalis