Tree Cake with Chocolate Glaze

Ingredients

• 2 tbsp finely ground, peeled almond kernels
• 2 egg yolks
• 3 tbsp powdered sugar
• 0.5 Vanilla bean
• 1 pinch salt
• 1 tsp lemon zest
• 75 g butter
• 2 tbsp Cornstarch
• 2 egg whites
• 50 g sugar
• 30 g flour
• 150 g dark chocolate

Instructions

1. 1.

   Lightly toast the almonds in a dry pan, then let them cool. Whisk the egg yolks, powdered sugar, vanilla bean pulp, salt and lemon zest until frothy. Fold in the softened butter and cornstarch. Beat the egg whites very stiff, gradually adding the sugar. Gently fold the whites into the yolk mixture. Incorporate the flour.

2. 2.

   Preheat the oven to 250°C (482°F) with top and bottom heat. Line a rectangular baking tin (about 5x15 cm) carefully with aluminum foil. Cover the base of the tin with a ~3 mm thick layer of dough, smoothing it out. Place on the upper rack and bake until the surface turns golden brown; this takes only a few minutes. Remove from oven, close the door immediately to retain heat.

3. 3.

   Spread another 3 mm thin layer on top of the first and bake again. Continue in this manner until all the dough is used up. Cool the finished cake overnight before removing it from the tin. Slice lengthwise into thirds and cut into 1.5 cm wide pieces. Melt the chopped chocolate, dip half of each cake piece into it, then remove with a fork or praline tongs, letting excess drip off and drying.

4. 4.