BAUMKUCHEN

Ingredients

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SPONGE

• 1 1/2 Cups Almond Paste
  • Tightly Packed
• 6 Tablespoons Half & Half
• 12 Tablespoons Butter
  • Softened
• 1 Cup Sugar
• 10 Eggs
  • Separated
• 1 1/2 Teaspoons Vanilla Extract
• 1 Cup Cake Flour
• 3/4 Cup Cornstarch

• 10 Oz. Apricot Jam
• 1 Cup Almonds
  • Coarsely Chopped

CHOCOLATE GLAZE

• 3 Tablespoons Butter
• 1 1/2 Teaspoons Vanilla Extract
• 1 Tablespoon Corn Syrup
• 3 Oz. Semi-Sweet Chocolate
  • Chopped

Directions

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SPONGE

1. In the bowl of a stand mixer, beat the almond paste and add the half and half one Tablespoon at a time until it resembles mashed potatoes.
2. Add in the softened butter and beat until fluffy.
3. Add in the sugar and beat until dissolved.
4. Add egg yolks one at a time.
5. Add in vanilla extract.
6. Sift in the cake flour and cornstarch in three batches, mixing until well incorporated.
7. Transfer to a large bowl
8. In a separate bowl, mix egg whites into a stiff peak.
9. Fold the egg whites in the batter, being careful to not knock out all of the air.

BAKE THE SPONGE

1. Turn on the broiler.
2. Grease and line a 9″ springform pan with parchment paper.
3. Spread 1/4 cup of batter onto the pan.
4. Broil until a deep golden brown.
5. Add another 1/4 cup of batter, spread and broil until light golden brown.
6. Spread a layer of apricot jam onto the cake.
7. Repeat steps 3-6 until you run out of batter.
8. Refrigerate overnight.

FINAL TOUCHES

1. Spread apricot jam on top and sides of cake and put back in refrigerator for an hour.
2. In a small saucepan, melt butter, add corn syrup and vanilla extra and let simmer.
3. Remove from heat and add chocolate to the pan. Swirl together and then let sit for five minutes.
4. Stir the glaze until glossy and then pour over top and sides of cake.
5. Press crushed almonds over the sides of the cake and refrigerate to set the cake.

Notes:
Make sure the chocolate for the glaze is chopped finely.