Baumkuchen Pudding with Liquorice Cream

For the tree cake:

1. Switch on the grill in the oven. Alternatively for ovens without grill function only top heat at 250 degrees.
2. Separate the eggs and beat the egg whites with the salt until stiff, pour in the sugar. Cut the marzipan mixture into small pieces and stir in the butter and powdered sugar until creamy. Add the egg yolks one at a time. Now carefully fold in the egg whites and flour.
3. 2 Spread the tablespoon of the mixture on a greased tray lined with baking paper and slide it into the top rail of the oven. Bake for 2 – 4 minutes until the layer is browned. Take the tray out of the oven, add 2 tablespoons of the batter and bake. Do the same with the rest of the dough. It should make about 10-12 layers.
4. Let the baked cake cool down.
5. Then grease 5 suitable refractory molds. Cut out 5 pieces from the cake as a base for the molds and place them in them. Cut the rest of the cake into small cubes and distribute evenly in the molds.
6. Whisk eggs, orange juice and sugar and pour over the pieces of Baumkuchen in the molds. Close the molds with aluminum foil and make a small opening in the foil as a chimney. Now cook in the 150 degree oven in a water bath for about 35 minutes.

For the wheat beer ice cream:

1. Cook a syrup from the wheat beer and the sugar. To do this, put the beer and sugar in a small saucepan and reduce until a syrup has formed.
2. Mix the egg yolks and the remaining sugar until frothy, add the cream and milk and finally add the cooled wheat beer syrup. Taste and add a shot of wheat beer if necessary. The mass should taste slightly like beer.
3. Fill the ice cream mass into the ice cream maker and follow the instructions of the ice maker manufacturer.

For the liquorice cream:

1. Whisk the cream and liquorice syrup and place in a cream siphon.