German classic Cake Recipe it is a light chocolate cake with apricot jam between two layers. is been around since 18th century

Ingredients:

Baumkuchenteig

6 eggs (size M)

180 g of room temperature butter

170 g granulated sugar

30 g almond paste

1 teaspoon lemon zest

1 teaspoon orange abrasion

1 pinch salt

1 pinch of cardamom

2 egg whites (Size M)

90 g cornstarch

90 g flour

Decor

4 tablespoons apricot jam

200 g marzipan

40 g icing sugar

4 kumquats (kumquats)

25 g chopped pistachios

also

Butter for greasing

Method:

1. Preheat the oven to 240 ° C. Preheat grill. The baking dish with butter Grease and base line with baking paper.

2. Separate the eggs. Butter, 60 g sugar, marzipan, Lemon and orange abrasion, salt and cardamom with a Hand mixer or food processor until creamy. Stir in gradually the yolks.

3. The entire protein with the remaining sugar to egg whites propose that this note that the beaters are fat free, otherwise the protein is not rigid. A small portion of egg white Stir rapidly with a spatula, then the remaining Beaten egg whites alternately with sifted flour and cornstarch Gently fold into the mixture. It stretches for about 8-9 layers.

4. Add, by ladle some mass in the form and spread evenly. The shape on a baking sheet on the top shelf under the oven grill and move about Bake 3 minutes light. Then apply the next layer. The form back under the grill and slide about 2 minutes until lightly. bake The other Coats as well and bake.

5. Leave on a wire rack are a bit out of shape fall solve, remove wax paper and cool completely. let The apricot jam in a small saucepan and shining the cake with a thin brush.

6. Marzipan with powdered sugar and knead between Plastic wrap with a rolling pin circular (diameter 26 cm) thin Roll out and put on the cake surface. Garnish with halved kumquats and chopped pistachios.