Description
Zarter Baumkuchen mit feiner Marzipan-Note: Schicht für Schicht goldbraun gebacken, saftig, buttrig und aromatisch, mit einem Hauch Amaretto. Jede Lage ein Genuss aus luftiger Leichtigkeit und dezenter Süße.
Ingredients
Scale
- 100 g Marzipanrohmasse
- 250 g weiche Butter
- 6 Eier (Gr. M)
- 200 g Zucker
- 1 Pck. Vanillezucker
- 3 EL Amaretto
- 150 g Weizenmehl (Type 405)
- 100 g Speisestärke
- 3 TL Backpulver
- 400 g Vollmilchkuvertüre
Instructions
- Begin by separating the eggs into yolks and whites. Set the egg whites aside for later use. In a large mixing bowl, combine the egg yolks with the softened butter, sugar, and vanilla sugar. Using an electric mixer or stand mixer, beat the mixture for about 4 minutes until it becomes light, fluffy, and creamy.
- Cut the marzipan into small pieces and place them in a small saucepan. Add the Amaretto and gently heat the mixture over medium heat, stirring continuously, until the marzipan melts and forms a smooth paste. Once melted, remove the saucepan from the heat and allow the mixture to cool for about 3 minutes. Add the slightly cooled marzipan mixture to the butter-egg mixture and mix thoroughly until fully incorporated.
- In a separate bowl, whisk together the wheat flour, cornstarch, and baking powder until well combined. Gradually add the dry ingredients to the wet mixture, stirring until a smooth, lump-free batter forms. In another clean bowl, beat the reserved egg whites until stiff peaks form. Carefully fold the beaten egg whites into the batter, being gentle to avoid deflating the mixture.
- Preheat your oven by setting it to the first grill setting and allowing it to heat up for about 5 minutes. Prepare a 26 cm (10-inch) springform pan by lining the bottom with baking paper. Spoon approximately 3 tablespoons of the batter onto the bottom of the prepared pan and use a spatula to spread it into a thin, even layer.
- Place the pan on a rack in the oven and bake the first layer for about 3 to 5 minutes, or until the surface is golden brown. Remove the pan from the oven and immediately spread another thin layer (about 3 tablespoons) of batter evenly over the hot, baked layer. Do not worry if the previous layer is still visible; the layers should remain thin and slightly translucent. Return the pan to the oven and bake the new layer for about 3 minutes, watching closely to prevent burning. Repeat this process, alternating between spreading batter and baking, until all the batter is used. Typically, you will end up with about 6 layers. Be vigilant, as the thin layers can brown very quickly, especially as the oven gets hotter.
- Once all layers are baked and the cake has formed, remove the pan from the oven and allow the Baumkuchen to cool completely in the pan. Once cooled, carefully remove the cake from the springform and place it onto a wire rack set over a baking tray lined with parchment paper. This will catch any excess chocolate glaze.
- Roughly chop the milk chocolate couverture and place it in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler method) and stir until the chocolate is completely melted and smooth. Take care not to let any water get into the chocolate.
- Pour the melted chocolate evenly over the center of the cake. Use an offset spatula or a palette knife to quickly spread the chocolate from the center outward, letting it run down and cover the sides of the cake completely. Make sure the entire surface and edges are coated. Allow the chocolate coating to set at room temperature until firm.
- Once the chocolate has hardened, transfer the Baumkuchen to a serving platter. Using a sharp knife, slice the cake into approximately 12 pieces for serving. Store the cake at room temperature under a cake dome or in an airtight container. The Baumkuchen will stay fresh for up to one week.
Notes
When baking the individual layers under the grill, it is essential to monitor the cake closely, as the thin layers can burn very quickly, especially as the oven heats up further. The first layer may take a bit longer, but subsequent layers will brown faster. For the best result, always spread each batter layer as evenly and thinly as possible. If you prefer a darker chocolate glaze, you can substitute dark chocolate couverture for the milk chocolate.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
