Baumkuchen tips

Ingredients for 40 servings:

• 1 vanilla pod(s)
• 250 g margarine
• 250 g sugar
• 7 eggs (separated)
• 1 tsp orange peel, grated (or orange zest)
• 1 tsp lemon(s) – zest, grated (or orange zest)
• 150 g flour
• 100 g cornstarch
• 1 pinch of salt
• 2 tsp cocoa powder
• 150 g white chocolate coating
• 150 g chocolate coating, whole milk

Instructions

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

Noble corners finely decorated

Halve the vanilla pod lengthwise and scrape out the seeds. Beat the margarine and sugar until creamy. Beat in the egg yolks one at a time. Add the orange and lemon zest and the vanilla seeds. Mix the flour and cornstarch and gradually stir into the cream. Beat the egg whites with salt until stiff and gently fold into the batter. Halve the batter and mix half with the cocoa. Line the bottom of a springform pan (approx. 28cm) with baking paper and preheat the oven to the grill. Spread about 2 tablespoons of the light batter onto the baking paper and bake on the middle rack for 1-2 minutes until golden brown. Then spread about 2 tablespoons of the dark batter on top and bake. Bake the Baumkuchen layer by layer in this way until all the batter is used up. Make sure that the individual layers are baked through but not too dark! Let the Baumkuchen cool completely, remove the springform pan, then turn it out onto a board and peel off the baking paper. Cut the Baumkuchen into around 40 points (to do this, first cut the Baumkuchen into strips about 3cm wide and then into triangles). Chop the chocolate coating separately and melt it in a water bath. Dip the tops of the Baumkuchen corners into the melted chocolate coating, allow to drip off a little and place on a cake rack. Fill the remaining chocolate coating (without cake crumbs, if necessary press the melted chocolate through a fine sieve!) into small parchment piping bags (or freezer bags with the tip cut off). Decorate the Baumkuchen points with the other chocolate coating and a wooden skewer to create streaks.