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Christmas tree Baumkuchen
Baumkuchen is a true classic during festivities. You can prepare this cake in advance and enjoy the evening with your loved ones, accompanied by a glass of Crémant Poll-Fabaire.
"For Christmas, I've imagined a special version of this specialty: small Christmas trees, with gingerbread notes and a fruity and slightly bitter orange sauce. These delightful little trees are paired with Crémant Poll-Fabaire Pinot Noir, which complements perfectly with this sweet and slightly bitter dessert." - Alissia Dettori
Recipe in collaboration with Alissia Dettori from @cookingisloveblog
Ingredients for the batter:
150g flour
100g cornstarch
6 eggs (whites and yolks separated)
250g butter
100ml cream
200g brown sugar
100g marzipan
1/2 tsp vanilla paste
1-2 tsp gingerbread spice (to taste)
50ml whisky
Salt
2 tsp baking powder
200g bitter orange marmalade
For decoration:
250g baking chocolate
Sugar pearls, sprinkles, gold spray
For the sauce:
150ml freshly squeezed orange juice
Cornstarch
Cold water
20g vanilla sugar
Additional equipment:
Loaf pan
Parchment paper
Butter for greasing
Preheat the oven to the highest grill setting. Grease a loaf pan and line the bottom with parchment paper.
Cut the marzipan into small pieces and mix it in a food processor with a small amount of cream, butter, and sugar.
Gradually add the egg yolks, vanilla paste, 30ml whisky, and the remaining cream.
Mix the flour with baking powder, cornstarch, and gingerbread spice, then gently fold it into the batter.
Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
Warm the bitter orange marmalade with 20ml whisky.
Spread a thin layer of batter in the loaf pan using a ladle. If you have two pans, use both. Bake the batter in the pans for a few minutes until golden brown. The baking time depends on your oven, so keep an eye on the cake. Repeat this process until the batter is used up, adding a layer of marmalade between each layer.
Once the cakes are completely cooled, cut them into small fir trees. Melt the chocolate and coat the trees with it. Decorate them according to your preferences with sprinkles and pearls.
For the sauce, mix cornstarch with cold water and squeeze the oranges.
Boil the orange juice with sugar until the sugar dissolves. Then, stir in the cornstarch mixture and briefly bring to a boil. Let the sauce cool.
Arrange the trees with the sauce on plates.
We recommend the Crémant Poll-Fabaire Pinot Noir as accompaniment
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
