Baumkuchen with apple topping

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 bag of vanilla sugar
• 6 eggs
• 150 g flour
• 100 g cornstarch
• 3 tsp baking powder
• 100 g marzipan
• 1 bottle of bitter almond flavor
• 3 tbsp Amaretto
• 800 g apples
• 1 pack of cake glaze, clear
• 125 ml white wine
• 150 g sugar
• 2 pinches of ground cinnamon
• 2 pinches of clove(s), ground
• 1 bottle of rum flavoring
• possibly spread (caramel spread)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for 12 pieces

For the Baumkuchen dough, beat the butter, sugar, egg yolks, vanilla sugar, and bitter almond oil until fluffy. Heat the marzipan with the Amaretto and stir into the dough. Beat the egg whites until stiff. Add the flour, starch, and baking powder a tablespoon at a time. Finally, fold in the beaten egg whites. Set the oven to grill level 1. Line the bottom of a springform pan with baking paper, spread 2-3 tablespoons of batter on it, and bake for about 2-3 minutes, depending on how fast your oven bakes, until golden brown. Spread another 2 tablespoons of batter on the first layer, bake, and so on until the batter is used up. For the apple filling, peel, quarter, and finely slice the apples. Mix the glaze with 3 tablespoons of wine and set aside. Place the apples in a saucepan with the sugar, spices, flavoring, and remaining wine and simmer for about 2 minutes. Then stir in the mixed glaze and bring to a boil briefly. Let the filling cool slightly until it begins to set. Place a cake ring around the Baumkuchen, spread caramel on the base, if desired, and spread the apple mixture on top. Let it set.