Then slice and serve with a cup of coffee (a mound of whipped cream next to it wouldn't go amiss, either). an impressive cake with many layers of deliciousness

Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over. I've made this cake several times over the years, trying to get the recipe just right. Then this past Christmas, I got the urge to finally perfect my version. My daughter-in-law and I took on the project to work on this cake and make it for my son's Christmas Day birthday. It was a fun culinary adventure, and we learned a few things along the way. After three batches of batter, a whole roll of almond paste, a few beads of sweat, and a whole lotta laughter, we finally produced the finished crowning glory(combining the results we salvaged from a couple batches into an extra high showstopper). It was worthy of the finest Christmas birthday celebration. While your cakes are cooling down, melt the butter and chocolate in a bain marie and stir well. Don’t overheat. Once tin number two is done and the surface is golden brown, remove tin number two from the oven. Let cool while the second layer in tin number one is baking. Then repeat the process. And since I promised last time that I wouldpost the recipe for the cake I used as the base for my velociraptor birthday party cake… here we go!Baumkuchen’s popularity in Japan is phenomenal. The German tree cake is readily available from fancy pastry shops to convenience stores and supermarkets. Japanese love Baumkuchen and so do I! This cake is the king of cakes in Japan definitely. And probably it is more famous and popular in Japan than it is in Germany. drops of bitter almond flavoring essence or bitter almond extract (see instructions regarding the appropriate amount of bitter almond extract) Use a small rolling pin. I used a rolling pin 2.5cm (1 inch) in diameter and 28cm (11 inches) in length. If you use a frying pan shorter in length rolling pin would be better. Then cover it with parchment sheet. Baumkuchen is a traditional German cake. The appearance of the cake resembles a tree’s growth rings. It is labour intensive cake if you make it in the traditional way, but I am going to show you how to make this beautiful cake at home the easy way! It just looks like the Baumkuchen you see and can buy from shops in Japan. Let the glaze set, then use two flat pancake flippers to carefully slide the cake off the base and onto a serving plate, or just set it onto the serving plate still attached to the springform base. Baumkuchen is nice served with mounds of lightly sweetened whipped cream.

Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze. Separate your eggs. In a large bowl, beat the egg whites until very stiff. In the second large bowl, mix the egg yolks, sugar, butter, the scraped vanilla and the bitter almond essence or extract. Beat the mixture on high speed using an electric mixer or stand mixer until it turns pale and fluffy. This might take a bit, so just keep going until you have the desired result. Stir in the softened rum-marzipan. Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers. Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.