Ingredients:
- 3 egg yolks
- 10 gr. glucose syrup
- 12 gr. marzipan
- 75 gr. butter
- 35 gr. flour
- 30 gr. cornstarch
- 3 egg whites
- 30 gr. sugar
- 100 gr. apricot jam
Instructions:
Beat egg yolks, glucose syrup and marzipan with the mixer until fluffy. Melt butter over a double boiler. Stir in butter, sifted flour and cornstarch into the egg foam. Using a hand mixer, beat egg whites with sugar until stiff, carefully fold into the mixture. Line a cake tin (30x10 cm) with baking paper, grease with butter. Spread a 2 mm thin layer of sponge cake batter in it. Bake the biscuit in a salamander or under the oven grill at 280 degrees for 30 seconds until it turns golden brown. Heat apricot jam while stirring until it becomes liquid. Strain jam through a sieve. Thinly spread the sponge cake base with apricot jam. Apply dough and apricot jelly in layers until the dough is used up. Let the Baumkuchen cool down.
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