Baumkuchen Blackberry Tartlets

Ingredients

• 130 g butter
• 7 eggs
• 140 g sugar
• 50 g marzipan
• 70 g starch
• 40 ml rum
• 80 g flour
• 1 tsp Baking powder
• 3 sheets gelatin
• 80 ml whipping cream
• 2 egg yolks
• 2 tbsp vanilla sugar
• 4 sheets gelatin
• 150 g blackberries
• 2 egg yolks
• 2.5 tbsp sugar
• 2 tbsp vanilla sugar
• 250 ml Whipping Cream
• 3 tbsp blackberry jam
• blackberries (for garnish)
• white chocolate shavings (for garnish)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 240°C (top and bottom heat). Line the base of a small loaf pan with parchment paper.

2. 2.

   For the Baumkuchen, melt the butter and let it cool. Separate the eggs. Beat the egg whites with the sugar until stiff peaks form. Break the marzipan into pieces, mix with one yolk, then add the remaining yolks and whip the mixture until fluffy. Fold in the melted butter. Add the starch and fold again, then incorporate 2 cl rum and about a third of the meringue. Mix flour with baking powder, sift over the batter, and fold in the rest of the meringue.

3. 3.

   Spread the Baumkuchen batter thinly (1-2 mm) into the prepared pan and bake on the top rack for about 3 minutes until golden brown. Apply the next layer of dough and bake again. Continue this process until all the batter is used. Remove the finished Baumkuchen from the pan and let it cool.

4. 4.

   Cut the cooled Baumkuchen into 3-4 mm thin strips, removing dark edges. Place the dessert rings on parchment paper and line each ring with a Baumkuchen strip along the edge. Cut out bases for the rings from the remaining strips and insert them. Chop leftover Baumkuchen pieces and soak them in rum.

5. 5.

   For the vanilla cream, soak gelatin in cold water. Heat the cream to a boil. Mix egg yolks with vanilla sugar and stir into the hot cream. Whisk the mixture over a double boiler until it reaches about 85°C and thickens. Squeeze out excess water from the gelatin and dissolve it in the hot cream. Let the custard cool. Spoon a dollop of vanilla cream onto each Baumkuchen base, place the rum-soaked pieces on top, and cover with more cream. Chill in the refrigerator until set.

6. 6.

   Meanwhile, make the blackberry cream. Soak gelatin in cold water. Wash, dry, puree blackberries, and strain through a sieve. Reserve 3 tbsp of the puree and warm it slightly. Squeeze out gelatin and dissolve it in the warmed puree, then mix with the remaining puree. Whisk egg yolks with sugar and vanilla sugar over a double boiler until frothy. Beat cream to stiff peaks. Fold the blackberry puree and whipped cream into the froth. Fill the dessert rings with this mixture and smooth the surface. Refrigerate for about 4 hours.

7. 7.

   Lightly warm the blackberry jam and brush it over the tops of the tartlets. Garnish each with 1-2 blackberries and white chocolate shavings. Dust lightly with powdered sugar before serving.