For approx.
24 pieces
Preparation time:
2.5 hours
Ingredients
Baumkuchen
- 50 g (2 oz) soft marzipan paste
- 200 g (7/8 cup) soft butter
- 200 g (1 cup) sugar
- 8 g (1 tbsp) bourbon vanilla sugar
- 125 g (7/8 cup) wheat flour
- 75 g (2/3 cup) corn starch
- 2 level tsp baking powder
- 5 eggs
- 50 ml (1/8 cup) brandy
Chocolate glaze
- 100 g (2/3 cup) dark chocolate
- 100 g (2/3 cup) milk chocolate
- 2 tsp neutral vegetable oil
Also
- butter for greasing
- Christmas sprinkle decoration
Preparation
Grease the base of the ZWILLING FRESH & SAVE Fridge Box with butter and line the bottom with baking parchment. Preheat the grill of the oven.
Cut the marzipan into small cubes and mix together with the butter in the mixing bowl of a food processor or with a hand mixer until smooth. Gradually add the sugar and vanilla sugar, stirring until all the ingredients are well combined. Mix the wheat flour, corn starch and baking powder and sift. Gradually stir in the eggs into the batter, adding 1 tbsp flour mixture with each egg. Slowly pour in the brandy and add the remaining flour mixture in batches, stirring just briefly.
Spread 2 tbsp of the batter evenly with a pastry brush on the bottom of the prepared Fridge Box. Place the dish on the rack in the upper third of the oven and grill the batter layer for about 2-3 minutes until light brown. Spread another layer of batter on top and bake again. Repeat the process several times until all the batter has been used.
Carefully loosen the finished cake from the edge of the Fridge Box with a knife, turn out onto a cake rack, remove the baking parchment and leave the cake to cool. Cut the cake into equal-sized cubes.
For the glaze, roughly chop each type of chocolate, melt it with half of the oil each in a water bath and coat half of the cake cubes with dark chocolate and the other half with milk chocolate. Decorate as desired with sprinkles and allow the glaze to set.
Product tip
For the glaze, roughly chop each type of chocolate, melt it with half of the oil each in a water bath and coat half of the cake cubes with dark chocolate and the other half with milk chocolate. Decorate as desired with sprinkles and allow the glaze to set.