Winter Naked Cake

approx. 40 mins Baking time + 60 mins preparation time practiced
What you need: cake ring diameter 22 cm

For the baumkuchen base

  • 220g butter
  • 1 tsp Decocino Tonka flavour paste
  • 1 tsp mace
  • 1 tsp cinnamon
  • 1 tsp Decocino vanilla extract
  • 8 egg yolks
  • 100g marzipan
  • 180g sugar
  • 2 tsp Decocino Orange Flavour Paste
  • 8 egg whites
  • A pinch of salt
  • 120g cornstarch
  • 130g sifted flour
  • 20g sifted cocoa powder

For the mandarin jelly core

  • 5 sheets of gelatin
  • 300ml mandarin juice
  • 1 tsp Decocino Orange Flavour Paste
  • 100g sugar

For the cream cheese icing

  • 150g powdered sugar
  • 500g cream cheese
  • 1 tsp Decocino Tonka flavour paste
  • 300g cream
  • 1 pack instant gelatin

For the decoration

  • Fresh raspberries
  • A bit of sugar
  • Pine cone
  • Fir branch
  • Decocino glitter snow silver

Preparation

Baking the base:

  1. Preheat the grill to 230°C. Mix the butter with the spices and flavour pastes until frothy. In addition, stir in the egg yolks, marzipan and 50g sugar until frothy. Beat the egg whites, 130g sugar and salt until stiff and stir in the starch. Stir the egg yolk mixture into the butter. First fold in the egg whites and then the flour with cocoa powder.
  2. Spread the mixture to a thickness of approx. 5 mm in the cake ring lined with baking paper, bake under the grill for approx. 4 minutes until golden brown (the time depends on the grill). Repeat the process until the mixture is used up.
  3. Take the baumkuchen out of the oven, let it cool, remove from the mould and cut horizontally into three bases.

Prepare the mandarin jelly core:

  1. Soak the gelatin in cold water for the jelly core. Gently heat the mandarin juice in a saucepan and stir with decocino orange flavour paste and sugar. Squeeze out the gelatin and dissolve in it while stirring.
  2. Pour the mixture into a cake ring wrapped with baking paper with a diameter of 20 cm and let it freeze for about 60 minutes.

Prepare the cream cheese icing:

  1. Whip the cream with the instant gelatin until stiff. Mix the powdered sugar, Decocino Tonka flavour paste and cream cheese and carefully fold into the cream.

Assemble the baumkuchen:

  1. Place the bottom of the baumkuchen into the clean baking ring, put the frozen jelly plate on top, fill the rim with the icing and brush with the cream. Put on the second baumkuchen, brush with the icing again, cover with the third base and brush with the icing again. Leave something for the edging.
  2. Chill the cake for around 2 hours. Cut the cake out of the ring and spread the rest of the cream on the edge so that the base is still visible but slightly covered.
  3. Decorate the baumkuchen however you want and, as a highlight, sprinkle with Silver Decocino Glitter Snow. 

     

     

Products used

Flavouring pastes
Flavouring pastes
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Glitter Snow
Glitter Snow
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Vanilla Extract
Vanilla Extract
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