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Baumkuchen tips for Christmas
For me, these wonderful Baumkuchenspitzen are as much a part of the Christmas season as the Christmas tree itself. I've made them countless times and each time it's a little celebration to see the golden brown, fragrant cake emerge layer by layer. With my procedure and a little patience, you are sure to succeed in making these delicious Baumkuchenspitzen.
Ingredients
For the dough:
- 6 Eggs
- 250 g sugar
- 1 Packet vanilla sugar
- 200 g Marzipan paste
- Zest of one organic lemon
- 250 g softened butter
- 250 g self-rising flour
- 1 Packet baking soda
For the glaze:
- 200 g bittersweet chocolate
- 2 tbsp coconut oil
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Directions
1. to bake the Baumkuchenspitzen, first preheat the oven to 250 degrees top/bottom heat. Then grease a loaf tin and put it to one side.
Then we separate the eggs. I always do this carefully because the egg yolks have a major influence on the consistency of the dough.
In a large bowl, mix the egg yolks, sugar and vanilla sugar. Knead in the marzipan paste (a little tip: if the marzipan is too hard, you can warm it up a little beforehand). Then add the lemon zest and softened butter and mix everything well.
In the next step, mix the flour and baking powder and gradually sift it into the egg mixture to avoid large lumps.
Now beat the egg whites until stiff and carefully fold them into the batter.
Now it's time for the layers: Pour about 2 tbsp of our batter into the prepared loaf tin and spread it evenly. Repeat this process about 10-12 times and bake the cake for 3-4 minutes per layer.
When there is no batter left, take the cake out of the oven and leave to cool thoroughly.
Meanwhile, melt the chocolate over a bain-marie. Once the cake has cooled and turned out, cut it into cubes. Dip these cubes into the melted chocolate and leave to drain on a wire rack. Our wonderful festive Baumkuchenspitzen are ready!
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GretarezepteBaumkuchen tips for Christmas
For me, these wonderful Baumkuchenspitzen are as much a part of the Christmas season as the Christmas tree itself. I've made them countless times and each time it's a little celebration to see the golden brown, fragrant cake emerge layer by layer. With my procedure and a little patience, you are sure to succeed in making these delicious Baumkuchenspitzen.
1. to bake the Baumkuchenspitzen, first preheat the oven to 250 degrees top/bottom heat. Then grease a loaf tin and put it to one side.
Then we separate the eggs. I always do this carefully because the egg yolks have a major influence on the consistency of the dough.
In a large bowl, mix the egg yolks, sugar and vanilla sugar. Knead in the marzipan paste (a little tip: if the marzipan is too hard, you can warm it up a little beforehand). Then add the lemon zest and softened butter and mix everything well.
In the next step, mix the flour and baking powder and gradually sift it into the egg mixture to avoid large lumps.
Now beat the egg whites until stiff and carefully fold them into the batter.
Now it's time for the layers: Pour about 2 tbsp of our batter into the prepared loaf tin and spread it evenly. Repeat this process about 10-12 times and bake the cake for 3-4 minutes per layer.
When there is no batter left, take the cake out of the oven and leave to cool thoroughly.
Meanwhile, melt the chocolate over a bain-marie. Once the cake has cooled and turned out, cut it into cubes. Dip these cubes into the melted chocolate and leave to drain on a wire rack. Our wonderful festive Baumkuchenspitzen are ready!
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