Baumkuchen cake

Ingredients for 1 servings:

• 250 g almonds
• 12 eggs
• 500 g butter
• 500 g sugar
• 2 vanilla pods
• 250 g flour
• 1 pinch of cardamom
• 1 tbsp rose water
• 1 tbsp schnapps (cherry or raspberry brandy)
• 1 pinch of ginger powder
• 1 tbsp rum
• 2 tbsp sweet cream
• 1 tbsp cocoa powder
• 1 pinch of cinnamon
• 200 g chocolate coating
• 30 g coconut oil
• ½ jar apricot jam

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

double-tiered Christmas cake

Pour boiling water over the almonds and peel off the skins. Then grate them finely. Separate the eggs. Cream the butter and sugar until light and fluffy, then gradually stir in the egg yolks. Halve the vanilla pods lengthwise and scrape out the seeds. Add them to the butter along with the grated almonds. Then stir in the flour, cardamom, and cinnamon. Beat the egg whites until stiff peaks form and finally fold them into the batter. Now divide the batter in half. Stir the rose water, cherry or raspberry brandy, and ginger powder into one half, and the rum, cream, and cocoa powder into the other half. Line the bottoms of two springform pans (16 and 22 centimeters in diameter each) with parchment paper. Spread 1 tablespoon of the first batter onto the bottom of the smaller pan. Bake under the broiler or in a preheated oven with top heat and 175°C on the highest shelf until light golden. Meanwhile, spread 2 tablespoons of the same batter onto the bottom of the larger pan. Bake until light golden. Spread 1 tablespoon of the second batter onto the already baked layer of the small tin and 2 tablespoons into the larger tin and bake until light brown. Repeat this process until both batters are used up. Let cool in the tins. Carefully loosen the cakes at the edge of the tin using a knife, turn them out onto a wire rack and peel off the paper. Heat the jam and pass it through a sieve. Spread it over the edge and surface of the larger cake. Place the small cake on top and spread the jam over it as well. Melt the chocolate coating with the coconut oil in a bain-marie and cover the cake with it. Wrap the cake tightly and let it cool in a cool place for at least a week before serving.