Baumkuchen tips for Christmas

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!