Ingredients for 12 pieces:
For the sponge:
250 g soft butter
200 g sugar
1 sachet vanilla sugar
2 eggs (M)
4 egg yolks (M) + 4 egg whites (M)
2 tbsp rum
150 g flour
100 g cornflour
3 level tsp baking powder
For the kumquats:
100 g kumquats
50 ml water
50 g sugar
2 tbsp rum
For the cream:
200 g dark chocolate coating
5 sheets white gelatine
500 ml whipped cream
1 sachet vanillin sugar
1 pinch of salt
Also:
100 g orange jam
Preparation:
1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, eggs, egg yolks and rum. Mix flour with cornflour and baking powder and sieve. Stir in quickly. Beat the egg whites until stiff and fold in.
2. Line a baking tray with baking paper. Place a baking frame (30 x 22 cm) on it.
Spread 3-4 tablespoons of batter evenly on it. Bake brown under the preheated
oven grill. Spread another 3 tablespoons of batter evenly and thinly on top. Grill again until brown. Continue in this way until the batter is used up. Leave to cool.
3. Rinse, halve and pit the kumquats. Chop the kumquats into small cubes. Boil kumquats with water and sugar for 2-3 minutes until bubbling. Stir in the rum and leave to marinate for 1 hour.
4. Cut the couverture into pieces and place in a bowl. Melt on a hot water bath. Leave to cool.
5. Soak the gelatine in cold water for approx. 5 minutes. Whip the cream until stiff, adding vanillin sugar and salt. Squeeze out the gelatine and dissolve over a medium heat. Stir quickly into the cream. Stir in the chocolate coating. Finally, stir in the kumquats with marinating liquid.
6. Cut out a cake base (20 cm diameter) from the Baumkuchen base. Cut 10-12 thin slices from the rest and place a bowl (approx. 1.5 l capacity, with a round bottom and a wide top). Cut the remaining half of the Baumkuchen into pieces. Cut out a few stars for decoration. Pour the cream into the bowl, layering the pieces of layer in the pieces of pyramid cake. Place the cake base on top. Chill for 2-3 hours.
7. Turn the cake out onto a plate. Briefly bring the orange jam to the boil and pass through a sieve. Brush the cake with it and stick on the stars as desired.
Preparation time approx. 70 minutes + marinating and chilling time
Nutritional values per piece approx.:
Calories: 440
Joule: 1842
Protein: 5,3 g
Fat: 28,7 g
Carbohydrates: 39 g
(FoodCentrale by ddp images)
