Baumkuchen diamonds | BRIGITTE.de

preparation

1. For the Baumkuchen mixture
   

2. Rinse the lemon with hot water, pat dry and finely grate the peel. Mix the butter, lemon zest and ground vanilla with the whisk of the food processor or the beaters of the hand mixer until fluffy. Separate the eggs.

3. Tear the marzipan into pieces, mix with the egg yolks and rum. Mix the flour and starch, sift and stir into the foamy butter, alternating with the marzipan mixture. Beat the egg whites and salt with the whisk of the food processor for about 5 minutes until stiff. Gradually add the sugar and continue beating until you get a creamy, firm egg white (the food processor is very full and can barely handle the amount of egg white in volume).

4. Pour 5 tablespoons of the mixture into a baking frame lined with a silicone mat (approx. 30 x 20 x 5 cm) and spread it evenly with an angled palette, place on the oven rack and place in the preheated oven under the grill at 240 degrees (fan oven not recommended). 2. Bake on the bottom for about 2-3 minutes until light brown. Remove and spread another 5 tablespoons of dough on the baked layer, bake again for 2-3 minutes. Work the dough layer by layer.

5. Remove the Baumkuchen slices and let them cool completely. Carefully remove it from the baking frame with a knife, turn it out onto a baking tray lined with baking paper and carefully remove the silicone mat. Cut the Baumkuchen into diamonds (length approx. 5.5 cm).

6. For decoration
   

7. Break the dark chocolate into small pieces and melt over a water bath over low heat. Dip half of the diamonds or the outer edges of the diamonds into the chocolate, let them drain a little, cover them with sliced ​​almonds and let them dry.