Baumkuchen

Ingredients:

3/4 cup almond paste
3 tablespoons cream
6 tablespoons butter
1/2 cup sugar
5 eggs
1 teaspoon vanilla
1/2 cup cake flour
1/3 cup cornstarch
5 ounces apricot jam
1/2 cup slivered almonds, toasted
2 tablespoons butter
1 teaspoon vanilla
1/2 tablespoon honey
2 ounces chocolate

Beat the almond paste with cream. Add the butter, sugar, and vanilla. Alternately add egg yolks with the flour and cornstarch. Set aside.

Beat  egg whites until stiff peaks. Fold into the almond batter, half at a time.

Line a 6-9 inch springform pan with parchment paper. Spread 1/4 cup of the batter into the bottom of the pan. Use a brush to spread it evenly. Broil until evenly browned. Remove from the oven and repeat. Spread with the apricot jam every three layers until batter is all used up.

Allow cake to cool in the fridge overnight. Remove cake from pan and invert. Cover top and sides of cake with a thin layer of jam.

Melt butter in a double broiler and add vanilla, honey, and chocolate. Allow to cool for a couple of minutes and pour the glaze over the cake. Cover the sides of the cake with the slivered almonds. Refrigerate until the glaze sets.