Recipe for a delicious Baumkuchen Petit Fours

Baumkuchen Petit Fours The Baumkuchen ("tree cake", a spit cake) with its numerous layers is a classic German Christmas cake and also known as the "king of cakes". We bring this traditional treat into the modern age and give it a new shape - with our Baumkuchen Petit Fours: bite-sized indulgence that simply melts in your mouth.

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For approx.
24 pieces

Preparation time:
2.5 hours

Ingredients

Baumkuchen

50 g (2 oz) soft marzipan paste
200 g (7/8 cup) soft butter
200 g (1 cup) sugar
8 g (1 tbsp) bourbon vanilla sugar
125 g (7/8 cup) wheat flour
75 g (2/3 cup) corn starch
2 level tsp baking powder
5 eggs
50 ml (1/8 cup) brandy

Chocolate glaze

100 g (2/3 cup) dark chocolate
100 g (2/3 cup) milk chocolate
2 tsp neutral vegetable oil

Also

butter for greasing
Christmas sprinkle decoration

Preparation

Grease the base of the ZWILLING FRESH & SAVE Fridge Box with butter and line the bottom with baking parchment. Preheat the grill of the oven.

Cut the marzipan into small cubes and mix together with the butter in the mixing bowl of a food processor or with a hand mixer until smooth. Gradually add the sugar and vanilla sugar, stirring until all the ingredients are well combined. Mix the wheat flour, corn starch and baking powder and sift. Gradually stir in the eggs into the batter, adding 1 tbsp flour mixture with each egg. Slowly pour in the brandy and add the remaining flour mixture in batches, stirring just briefly.

Spread 2 tbsp of the batter evenly with a pastry brush on the bottom of the prepared Fridge Box. Place the dish on the rack in the upper third of the oven and grill the batter layer for about 2-3 minutes until light brown. Spread another layer of batter on top and bake again. Repeat the process several times until all the batter has been used.

Carefully loosen the finished cake from the edge of the Fridge Box with a knife, turn out onto a cake rack, remove the baking parchment and leave the cake to cool. Cut the cake into equal-sized cubes.

For the glaze, roughly chop each type of chocolate, melt it with half of the oil each in a water bath and coat half of the cake cubes with dark chocolate and the other half with milk chocolate. Decorate as desired with sprinkles and allow the glaze to set.