Christmas Cake in French Style

Ingredients

• 50 g finely ground, peeled almond kernels
• 4 egg yolks
• 60 g powdered sugar
• 0.5 Vanilla pod
• 1 pinch salt
• 0.25 untreated lemon (zest)
• 60 g cornstarch
• 150 g butter
• 4 egg whites
• 100 g sugar
• 60 g flour
• 200 g marzipan
• food coloring (brown, dark brown)
• powdered sugar (for rolling out)

Instructions

1. 1.

   Lightly toast the almonds in a pan without added fat, then let cool. Beat the yolks, powdered sugar, vanilla bean pulp, salt and lemon zest until frothy. Stir in the softened butter and cornstarch. Whisk the egg whites very stiff, gradually adding the sugar. Gently fold into the yolk mixture. Fold in the flour. Preheat oven to 250 °C.

2. 2.

   Line a loaf pan carefully with aluminum foil. Cover the bottom of the pan with a ~3 mm thick layer of dough and smooth it out. Place on the top rack of the oven and bake until the surface is golden brown; this takes only a few minutes. Remove the pan from the oven, close the door immediately to retain heat. Spread another 3 mm thin layer on top and bake again.

3. 3.

   Continue in this manner until all dough has been used. Let the finished cake cool overnight, then remove it from the pan and cut into four pieces. Roll the marzipan on a little powdered sugar and wrap each Baumkuchen piece with it. Using brown and dark brown food coloring, paint a ring pattern on each piece with a brush. Allow to dry.