Baumkuchen with Amarula cream and fresh fruit

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in rum, salt and vanilla pulp. Mix flour and starch, alternately stir in 125 g cream

2. 2

   Grease a fat pan (32 x 39 cm), pour 4-5 tablespoons of the dough onto the base and smooth it down evenly. Bake in the preheated grill (250°C) of the oven on the middle shelf for 1 1/2 to 2 minutes until golden brown. Spread 4-5 tbsp. dough on the baked layer again. Repeat the process until the dough is used up (results in approx. 7 layers). Let the cake cool down on a cake rack

3. 3

   Soak gelatine in cold water. Stir pudding powder with 75 ml nectar until smooth. Bring 300 ml nectar to the boil. Remove from heat, stir in the pudding powder. Bring to the boil again while stirring, let simmer for about 1 minute and stir in liqueur. Let the cream cool down a little

4. 4

   Squeeze the gelatine well and melt it in the cream while stirring. Allow the cream to cool, then chill until it begins to gel. Whip 250 g cream until stiff and fold into the cream. Spread the cream loosely on the Baumkuchen and refrigerate for about 1 1/2 hours

5. 5

   Wash the apricots, dab dry, cut in half and remove stones. Cut the fruit halves into slices. Peel kiwis, halve and slice. Wash strawberries, dab dry, clean and quarter 250 g. Chop remaining strawberries and puree with icing sugar

6. 6

   Cut the cake into about 30 pieces, cover with fruit and drizzle with strawberry sauce. Serve the rest of the sauce with it

7. 7

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
35 g

FATS
21 g

PROTEINS
5 g