Traditional german cake - Baumkuchen

1. Grind the almonds with a blender into crumbs, add 6 tbsp. l. 10% cream and beat to a paste-like consistency.

2. Put the pasta in a large bowl, add sugar, vanillin at the tip of a teaspoon, soft butter and combine the mass with a whisk.

3. Separate the proteins from the yolks. We rub the orange zest, add to the dough and add 1 yolk, carefully mixing them into the mass. Then add cognac.

4. We send the proteins to the bowl, beat until dense peaks at maximum speed.

5. Combine corn starch and flour in a bowl, gradually add to the dough and mix. We spread part of the whipped proteins, combine with the dough, add the remaining proteins and knead.

6. Preheat the oven to a temperature of 200 degrees in the grill mode with convection. Lay parchment paper in a baking dish. We spread on the bottom of the form 3-4 tbsp. l. test. Spread evenly with a brush from the center to the edges along the diameter of the form. Place in the oven for 2-3 minutes until golden brown.

7. Lubricate the finished cake with a layer of orange jam. Lay 3 tbsp on top. l. dough, distribute from the center to the edges and again send the oven for 2-3 minutes. Repeat the layers and baking steps until the dough is finished. Remove the form, remove the paper, cool the cake completely and put on the wire rack.

8. Let's prepare the glaze. Melt the chocolate in a water bath, stirring vigorously. Cool the chocolate to a temperature of 60 degrees, pour in vegetable oil and mix thoroughly until smooth.

9. Grind a handful of hazelnuts in a blender, add to the icing and pour the pastries. We send the cake to the refrigerator so that the glaze freezes. Before serving, decorate with candied fruits and chocolate sticks. Bon appetit!