Baumkuchen tartlets à la Gabi

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• ½ tsp lemon zest
• 125 g cornstarch, sifted
• 1 pinch of clove(s), ground
• 1 pinch of ground cinnamon
• 1 pinch of cardamom, ground
• 2 tbsp rum
• 100 g chocolate glaze
• 200 g powdered sugar
• 1 tbsp water, hot
• 2 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

packed in transparent film, suitable for gifting

Beat the butter, sugar, vanilla sugar, and eggs until fluffy. Add the lemon zest, cornstarch, cloves, cinnamon, cardamom, and rum and beat until smooth. Press small shapes (approx. 4-5 cm high) out of aluminum foil over a drinking glass. Pour about 1 tablespoon of batter into each shape, smooth it out, and bake in a preheated oven/grill on the lowest rack for 1-2 minutes until light brown. Continue doing this until all the batter is used up. Carefully remove the tarts from the tins and smooth the edges. Melt the chocolate glaze in a hot water bath and cover the tops of two tarts with it. For the remaining tarts, mix the icing sugar with water and lemon juice until smooth, then coat the tops and layer them like tree cakes. The height can be determined by the number of tarts. Shape two pointed cones out of parchment paper with a 1 mm opening and fill them with light and dark glaze. Use this to decorate the tops of the light cakes with dark icing and the dark cakes with light icing.