Instructions:
- Mixing the Batter:
- In a mixing bowl, combine sugar, marzipan, and vanilla seeds. Beat with a mixer using the leaf hook attachment.
- Add soft butter and continue kneading.
- Gradually add flour and mix until smooth. Set aside.
- Preparing the Meringue:
- In a separate bowl, beat egg whites until stiff peaks form. Add sugar and a pinch of salt.
- Combining the Batter:
- Gently fold the meringue into the marzipan mixture until well combined.
- Baking the Layers:
- Preheat the oven to 240°C on grill mode.
- Grease a 22cm diameter baking tin with butter and line the bottom with parchment paper.
- Spread a thin layer of batter evenly in the tin and bake for 2 minutes until golden brown.
- Repeat the process, layering the batter until all is used up.
- Layering and Finishing:
- Lower the oven temperature to 180°C (static mode) after the final layer.
- Bake the cake for 20 minutes.
- Once baked, cool briefly, then carefully transfer the cake onto a baking tray lined with parchment paper.
- Remove the base and edges of the cake tin and carefully unroll the cake.
- Strain apricot jam and mix with orange liqueur. Spread this mixture over the cake and refrigerate for 20 minutes.
- Melt chocolate, add coconut oil, and pour over the cake, ensuring even coverage.
- Allow the icing to set at room temperature.
- Cut the Baumkuchen into slices and serve.
- Enjoy:
- Present the Baumkuchen and savor this delightful layered cake.
