Baumkuchen with marzipan leaves

Name: Baumkuchen with marzipan leaves
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 2 packages Vanillin sugar; 5 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1 sachet (8 ml) Rum-back; 50 g ground peeled almonds; 125 g Flour; 125 g Cornstarch; 3-4 Tbsp Apricot Jam; 7-10 Tbsp Grease; 7-10 Tbsp For the casting and; 60 g Marzipan raw mass; 20 g Icing sugar; 7-10 Tbsp Icing sugar; 250 g Dark chocolate coating; 1 dried apricot; 30 g Pistachio kernels

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
2 packages Vanillin sugar
5 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1 sachet (8 ml) Rum-back
50 g ground peeled almonds
125 g Flour
125 g Cornstarch
3-4 Tbsp Apricot Jam
7-10 Tbsp Grease
7-10 Tbsp For the casting and
60 g Marzipan raw mass
20 g Icing sugar
7-10 Tbsp Icing sugar
250 g Dark chocolate coating
1 dried apricot
30 g Pistachio kernels

Directions

1
Cream fat, sugar and vanilla sugar. Separate eggs. Add the egg yolks bit by bit and stir the mixture until foamy. Add lemon zest, rum-bake and almonds. Mix flour and starch, sieve onto the mixture and stir in. Beat the egg whites until stiff, carefully fold in one half, then fold in the rest loosely.
2
Grease the bottom of a springform pan (24 cm Ø) and spread some dough thinly on it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 6-8 minutes until golden brown. Heat up the apricot jam and pass through a sieve. Spread the next thin layer of dough (approx. 2 tablespoons) on the baked one. If possible, put it in the oven on the upper shelf and bake at 225 ° C (gas mark 4) for about 5 minutes until golden brown. Spread each 3rd baked layer thinly with jam. Gradually spread more layers on top and bake in the same way. The cake should have 10-12 layers in total. Let the cake cool down on a cake rack. Knead marzipan and icing sugar for the leaves. Roll out on a surface dusted with icing sugar and cut out leaves. Form leaf prongs and carve leaf veins.
3
Gradually spread more layers on top and bake in the same way. The cake should have 10-12 layers in total. Let the cake cool down on a cake rack. Knead marzipan and icing sugar for the leaves. Roll out on a surface dusted with icing sugar and cut out leaves. Form leaf prongs and carve leaf veins. Melt the couverture on a hot water bath and cover the cake with it. Let it dry a little and cover it with the marzipan leaves. For the berries, finely dice the apricot and sprinkle it on the cake as "berries". Let it dry. Finely chop or grind the pistachios and sprinkle them on the cake. Results in about 24 pieces
4
Melt the couverture on a hot water bath and cover the cake with it. Let it dry a little and cover it with the marzipan leaves. For the berries, finely dice the apricot and sprinkle it on the cake as "berries". Let it dry. Finely chop or grind the pistachios and sprinkle them on the cake. Results in about 24 pieces
5
Tip: Place the bottom of the springform pan upside down in the edge of the springform pan, as the small edge on the bottom does not interfere with the loosening of the cake!