Baumkuchen with marzipan, milk chocolate and pistachios

Ingredients for 1 servings:

• 10 eggs
• 1 pinch of salt
• 400 g butter
• 400 g sugar
• 4 tsp, heaped vanilla sugar
• 100 ml rum
• 250 g flour
• 150 g cornstarch
• 4 tsp, leveled baking powder
• 250 g marzipan
• some powdered sugar
• 200 g milk chocolate
• 100 g pistachios, raw

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Line a baking sheet with baking paper and place a round baking frame (26 cm) on top. Separate 8 eggs, beat the egg whites with a pinch of salt until very stiff, and set aside. Cream the room-temperature butter with the sugar and vanilla sugar until fluffy, then add two whole eggs one at a time and mix well. Then gradually mix in the 8 egg yolks and the rum, or rum flavoring if desired. Sift the flour, cornstarch, and baking powder together, and stir into the batter. Finally, fold the stiff egg whites into the batter with a wooden spoon. Roll out the marzipan into two large discs on a little powdered sugar and wrap in cling film until ready to use. Preheat the oven to 200 degrees Celsius and turn on the broiler. Using a pastry brush, spread about three heaped tablespoons of the batter evenly and thinly into the baking frame. Bake the batter for 2 to 4 minutes until light brown, then remove the sheet from the oven and apply a new layer of batter. After four layers of baked dough, place a slice of marzipan on top, then add raw dough, and then bake again. Use all the dough and marzipan this way. After the last layer of baked dough is baked, transfer the cake to a wire rack using the baking paper and remove the baking frame. Once cooled, place a plate on the surface and trim the edges with a sharp knife. Heat milk chocolate in a water bath and spread it over the cake. Roughly chop the pistachios and sprinkle them over the still-warm chocolate.