Banhucken
Description
The recipe won't take much time. You'll find this recipe useful a month and a half before the New Year holidays. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Sift the flour with starch, then mix in the almonds and spices. Separately, beat the butter with regular and vanilla sugar until fluffy. Add the eggs one at a time, continuing to beat. Add the flour mixture and pour in the cognac. Knead the dough.
- 2
Step 2
Line the bottom of a removable mold with parchment paper. Place 2 tablespoons of dough into the mold and spread evenly. Put on the top rack of the oven for 5 minutes at 200 degrees. Remove the cake layer from the oven, spread another 2 tablespoons of dough on top, and bake again.
- 3
Step 3
Bake the remaining layers in the same way until all the dough is used up.
- 4
Step 4
Place the large cake layer on a plate. Pierce holes with a toothpick and soak the layer with liqueur. Let it cool, then spread the layer with apricot jam.
- 5
Step 5
Mix the marzipan with powdered sugar and roll out into a thin layer.
- 6
Step 6
Using a rolling pin, carefully transfer the marzipan onto the crust and smooth it out.
- 7
Step 7
Tuck the edges toward the center.
- 8
Step 8
Melt the chocolate in a double boiler and pour it over the cake, spreading it evenly over the top and sides with a spatula. You can also melt white chocolate to create decorative patterns. Place the finished cake in the refrigerator to set completely, for about 3-4 hours.