Baumkuchen

Ingredients for 1 servings:

• 6 large eggs
• 250 g butter, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g marzipan
• 6 tbsp Amaretto
• 150 g flour
• 100 g cornstarch
• 3 tsp baking powder
• 400 g dark chocolate coating

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Separate the eggs and set aside the egg whites until ready to use. Beat the egg yolks with the butter, sugar, and vanilla sugar for about 4 minutes until fluffy. Cut the marzipan into small pieces and melt it with the Amaretto in a saucepan over medium heat until a paste forms, stirring frequently. Remove the pan from the heat and let it cool for 3 minutes, then add the mixture to the butter mixture and mix well. Mix the flour with the cornstarch and baking powder and stir into the remaining batter. Beat the egg whites until stiff peaks form and carefully fold into the batter. Set the oven to 175°C (top heat) and preheat for about 5 minutes. Line a 26cm springform pan with baking paper. Pour about 3 tablespoons of the batter onto the base of the springform pan and smooth it down. Place the pan in the oven and bake for about 3-5 minutes, until the base is nicely browned. Pour another 3 tablespoons of batter onto the hot base and quickly smooth it down. It doesn’t matter if you can still see the previous layer. The layer should be thin. Now bake the base again for about 3 minutes. Be careful, the thin layers of the Baumkuchen burn quickly. At the beginning, while the oven is still heating up, baking can take longer. Later, however, it goes very quickly. It’s best to stay close to the oven at all times. Continue in this way until all the batter is used up. The batter makes about 6 layers. Allow the cake to cool completely, then remove from the tin and place on a wire rack. Place the wire rack on a baking sheet lined with baking paper. Roughly chop the milk or dark chocolate coating and melt it slowly in a water bath. Then spread the melted chocolate on top and around the edges of the cake.