|3 tbsp||dark rum|
|250 g||sugar (divided)|
|¾ tsp||salt (divided)|
|50 g||ground almonds|
|2 tsp||baking powder|
|200 g||dark chocolate|
|confectioner's sugar for garnish|
|berries for garnish|
|orange slices for garnish|
Red, cabernet sauvignon
This velvety red wine perfectly accompanies the richness of the tree cake.
Preheat the broiler to 250°C/480°F. Cut marzipan into small pieces and mix well in a small bowl with the rum. Beat egg whites with sugar and salt until stiff peaks form. Set aside.
Beat butter, sugar, egg yolks, vanilla bean seeds, and salt in a large mixing bowl until fluffy. Stir in marzipan-rum paste and add flour, ground almonds, and baking powder. Gently fold in egg whites.
Add some of the batter to the bottom of a parchment-lined baking pan and spread in a thin layer, working carefully to the edge. Bake at 250°C/480°F for approx. 3 min. until golden brown. Remove from the oven, add more of the batter, smooth, and bake. Repeat until the dough is used up.
Bring cream to a boil in a small saucepan, remove from heat and add chocolate. Stir until the chocolate has melted and pour over the cake. Once chocolate has set, garnish as desired with powdered sugar, berries, and orange slices. Enjoy!