Christmas layer cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 5 eggs
• 1 packet of Bourbon vanilla sugar
• 250 g wheat flour
• 1 tsp baking powder
• 50 g almonds, ground
• 2 tbsp Amaretto (almond liqueur)
• 100 g marzipan paste
• 4 tbsp Amaretto (almond liqueur)
• 125 g currant jam
• 150 g marzipan paste
• 125 g powdered sugar
• 150 g chocolate glaze
• Almonds, chopped or pistachios
• Powdered sugar, for sprinkling

Instructions

Working time approx. 55 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 40 minutes

a Baumkuchen cake that can also be baked for other occasions

Cream the butter with the sugar and vanilla sugar. Beat in the eggs. Mix the flour with the baking powder and almonds and gradually stir in alternately with the almond liqueur. Pour two to three tablespoons of batter into a 26 cm diameter springform pan lined with baking paper and bake on the top rack of a preheated oven at 250 °C (230 °C fan oven) for about 4 minutes until golden brown. Spread 2 to 3 tablespoons of batter onto the baked dough and bake until golden brown, and continue baking until all the batter is used up. Carefully turn the finished layer cake out and let it cool, then cut it in half crosswise. Filling: Mix the marzipan with the almond liqueur, spread it on the bottom layer, place the top layer on top and press down. Decoration: Spread the surface of the cake with blackcurrant jam. Knead the marzipan with the icing sugar. Roll out a sheet of approx. 34 cm diameter, place it on the cake and press down the edges. Cover with chocolate glaze and decorate with chopped almonds and powdered sugar if desired.