Baumkuchen with Pandan Essence

Ingredients

• soft butter (for the pan)
• flour (for the pan)
• 400 g soft butter
• 100 g cornstarch
• 1 vanilla bean (pulp)
• 1 untreated orange (zest)
• 2 tbsp pandan juice
• 125 g marzipan paste
• 12 eggs
• 80 g sorbitol powder
• 2 tbsp dark rum
• 250 g sugar
• 0.5 tsp Salt
• 180 g flour
• 100 g pineapple jam
• 20 ml arrack
• 100 g shredded coconut

Instructions

1. 1.

   Preheat the oven to 230°C (top heat). Butter and flour a springform pan. Cream the butter in a bowl with an electric mixer. Fold in sifted cornstarch, vanilla pulp, orange zest, and pandan essence. Warm the marzipan slightly in the microwave. Separate the eggs. Gradually whisk the yolks into the marzipan until smooth. Add sorbitol and rum, beating to a frothy consistency. Whisk the whites to stiff peaks. Gradually add sugar and salt while whipping to stiff meringue. Combine the buttercream with the marzipan‑egg mixture. Fold in the meringue and sift flour over it, then fold everything into a light batter.

2. 2.

   Spread 5–6 tbsp of batter onto the cake base, smooth it out, and bake for 5–6 minutes on top until the batter turns light brown. Remove, apply a second layer of batter, and bake again. Repeat this process until all batter is used. Let cool, then unmold the cake.

3. 3.

   Warm the jam with arrack slightly and spread it around the cake. Sprinkle shredded coconut along the edge, let dry, and serve.