How to make baumkuchen
Step 1
Collect the sugar, marzipan, and seeds from 1/2 vanilla pod in the bowl of a stand mixer, then beat for a few minutes with the leaf hook.
Step 2
Add soft butter and continue kneading.
Step 3
At this point, divide the album into one and add it to the final compost, starting with the flour. Take the album in one hand.
Step 4
Mix for a few more minutes, finally a smooth and homogeneous mass is created. Transferring to the vehicle is the fourth and last part.
Step 5
Place the egg whites in a container and start beating them using an electric whisk, then add the sugar and a pinch of salt.
Step 6
Beat the egg whites until stiff
Step 7
Add a portion of the album to the leaf and marzipan mixture, mixing gently with a spatula.
Step 8
The batter should be thick and creamy, always with lumps. At this point, preheat it to 240°C on grill mode.
Step 9
Grease a 22 cm diameter removable baking tin with butter and place it on the bottom if it has a rim lined with baking paper.
Step 10 Pour
batter into bottom of gasket.
Step 11
Spread evenly over the back of the cup.
Step 12
You will need to get a thin layer. Bake in a preheated oven for a maximum of 2 minutes.
Step 13
Remove the base from the oven when it is golden brown.
Step 14
Pour until the layered cake is cooked.
Step 15
Form a second, equally thin layer so that the entire layer underneath is well covered.
Step 16
After 2 minutes and immediately after removing from the oven, repeat the operation layer by layer.
Step 17
Leaving the cake alone at the end of baking, reach the final setting and reduce the oven temperature to 180°C using static mode.
Step 18
Roll out the dough to 18 and bake the cake for 20 minutes.
Step 19
Once ready, remove from the oven and set aside for a few moments.
Step 20
Remove to the edge of the cake tin and very carefully invert the cake onto a baking sheet lined with baking paper.
Step 21
Remove the cardboard from the base and edges of cake 21 and unfold it completely.
Step 22
Sift the apricot jam through a fine-meshed strainer, then transfer it to a small bowl and add the orange liqueur.
Step 23
Spread the jam and liqueur over the entire surface of the cake and then place the cake in the fridge for 20 minutes.
Step 24
Heat the melted chocolate in the microwave, when it melts add the coconut oil, mix with a spoon until combined.
Step 25
Pour the pampered icing over the cake, covering the edges as well.
Step 26
Place the dough in a bowl and return to room temperature, but the glass will not harden at room temperature.
Step 27
Cut the Baumkuchen into slices.
Step 28
Bring to the table and enjoy.
