Cream the butter with the confectioner’s sugar, mix in the egg yolks little by little, and add the sieved marzipan.
Beat the egg whites to stiff peaks with the granulated sugar.
Mix together the flour and cornstarch and, alternating with the egg whites, fold into the yolk mixture.
Neatly line a baking sheet with aluminum foil (shiny side down), spread out a thin layer of batter and bake for 2–3 minutes with your oven’s upper heat at the highest setting and the lower heat at 300 °F (150 °C).
Spread another layer, bake briefly once again, and continue until the batter is used up.
Let cool, pull off the foil, and use as you please.
Use: either as classic baumkuchen or for lining a terrine form for parfaits and mousses
Notes / Tips / Wine Advice:
Classic baumkuchen is brushed with apricot marmalade on top, cut into pieces, and glazed with chocolate. If you happen to have a professional baking spit at your disposal, you can bake the layers on this and achieve the classic ring shape.When the Baker is Beaten Baumkuchen means “tree cake” and gets its name from the layers of cake that are reminiscent of the age rings on a tree. The technique used to make it goes back to the Greek obelias bread. In the middle ages, it was also known as “Spieβkrapfen” or ‘Prügelkrapfen,” meaning skewer or baton cake. In the Austria state of Styria, Prügelkrapfen is still known today as a local specialty that has long been prepared in special ovens. In the kitchens of monasteries and of royalty, a spit with layered batter was turned over an open fire. The preparation lasted at least two days and required two well-rested bakers, who were on the job around the clock. When the cake was done, it had to be pulled from the spit with the help of a cord. If the cord broke, the Prügelkrapfen crashed to the floor. Then the baker would be flogged.
