Iced Tree Cake
- For the fruit sauce
- 300 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- 100 grams Crème fraiche
- 100 grams sugar
- 3 tablespoons Apricot liqueur
- 3 Kiwi
- 2 tablespoons lemon juice
- 2 packets Vanilla sugar
- Chocolate bunny
- Lemon balm
For the tree cake, beat the egg whites until stiff with a pinch of salt.
Mix the egg yolks with the sugar, stir in 50 grams (approximately 2 oz) of marzipan and rum and mix until frothy. Pour in the egg white, and sift the flour, cornstarch, and baking powder over the top. Fold everything in with a whisk. Line a baking tray with parchment paper, and spread the cake batter onto the tray. Bake for 2 minutes at 250°C (approximately 475°F), until golden brown. Remove from the oven, spread another layer of batter on the baked dough, bake in the oven again shortly and proceed in this way until all the batter is used up. When finished, turn the cake out from the pan onto a damp cloth, remove the baking paper, and let cool fully.
Line a semicircular tree cake pan with the cake to about 1 cm (approximately 1/2 inch) below the rim. Fill with ice cream up to the edge of the cake, and spread the cake crust with apricot jam. Cut a circular shape from the rest of the cake and cover the ice cream. Place the cake in the freezer for several hours.
Roll out the remaining marzipan into a thin sheet. Remove the cake from the mold, brush with apricot jam and wrap with the marzipan. Place in the freezer overnight.
For the fruit sauce, stir together the yogurt, cream, creme fraiche, sugar, and apricot liqueur. Peel the kiwis, puree with lemon juice and vanilla sugar. Pour the yogurt sauce onto a plate. Drizzle the kiwi fruit puree in a spiral and pull through the yogurt sauce with a wooden stick to make a decorative pattern.
To serve, cut the tree cake in slices and lay on top of the sauce. Dust the plate with powdered sugar and garnish with a strawberry, chocolate bunnies, and lemon balm.