Baumkuchen Edel-Zartbitter

Product Information

Keep beating the almond paste and butter and slip in one yolk at a time from the cup or bowl they are in, beating after adding each yolk. Add the rum, vanilla, and salt, and beat well. Set aside. Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.

Let the glaze cool and decorate your cake. You can use everything from confectioner’s sugar dusted on a stencil to fondant flowers, chocolate ornaments or dinosaurs. Or just leave it as it is. Most Baumkuchen cakes don’t last very long in our kitchen, anyway. Separate your eggs. In a large bowl, beat the egg whites until very stiff. In the second large bowl, mix the egg yolks, sugar, butter, the scraped vanilla and the bitter almond essence or extract. Beat the mixture on high speed using an electric mixer or stand mixer until it turns pale and fluffy. This might take a bit, so just keep going until you have the desired result. Stir in the softened rum-marzipan. Remove the first tin from the oven when the top is golden brown and it set aside to cool for a minute. In the meantime, bake tin number two. Scoop out about ¼ of the beaten whites and stir them into the yolk mixture until they are incorporated, but not deflated. This step is important, as it tempers the yolks, helping them incorporate more smoothly into the whites when you fold them together.

And decorate with sliced almonds if you wish: pat the sliced almonds onto the sides with your hands grams (6.3 ounces) almond paste ⇔ or 1 cup (100 grams) almond flour + ¼ cup (80 grams) honey + ½ teaspoon pure almond extract

Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter. When it's all done, spread the cake with a layer of apricot jam: brush on a layer of warmed apricot jam. you can see the difference between the colours of the batter baked in the two different pans, which won't matter once glazed Add one third of the tempered egg yolk mixture to the beaten egg whites in the large bowl and sprinkle with one third of the flour mixture. Use a silicone spatula to fold them gently together. Repeat two more times until the flour and yolks are just incorporated and you have a large bowl of fluffy batter. Don't over-fold or the batter will deflate, and you want it nice and fluffy. You can also make the Baumkuchen ahead and freeze it, then just defrost it and glaze it on the day you plan to serve it.This can result in . . . um . . . er . . . a flat pancake type of cake. Great for a game of frisbee, but not so nice with a cup of coffee. I learned that sugar actually provides structure, lift, and tenderness to a cake. Yes, you can usually reduce the sugar somewhat in a recipe, but only up to a point. Forgetting it totally provides a less-than-pretty result. Kinda inedible. Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds. Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.