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BaumKuchen
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Indulge in a decadent Swiss-inspired Baumkuchen! Layers of delicate cake reminiscent of Kit-Kat bars and Dobostorte. A smaller version for a taste of luxury at home with rich flavors and intricate textures.
Ingredients:
  • 0.875 cup unsalted butter, softened
  • 1 cup sifted confectioners' sugar
  • 0.875 cup cornstarch
  • 5.5 ounces almond paste
  • 1.5 teaspoons vanilla extract
  • 6 egg whites
  • 0.75 cup white sugar
  • 0.75 cup all-purpose flour
  • 9 (1 ounce) squares semisweet chocolate
  • 2.5 teaspoons vegetable oil
Instructions:
  • Prepare a 9-inch square metal pan by buttering it and lining the bottom with parchment paper. Butter the parchment paper and dust the entire pan with flour. Place the oven rack on the lowest level and preheat the broiler.
  • In a large bowl, whip the butter or margarine until it's fluffy. Add almond paste in small pieces and mix until smooth. Add confectioners' sugar, cornstarch, vanilla, and salt. Beat in one yolk at a time, ensuring it's well combined before adding the next. Continue beating until smooth.
  • In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar while beating until stiff, glossy peaks form. Gently fold the meringue into the yolk mixture, then sift the flour over it and fold gently to combine.
  • Dollop a small amount of batter onto the parchment in the baking pan and evenly spread it with a pastry brush. Broil until light brown for about 1 to 2 minutes. Repeat the process by adding more batter on top and broiling. Continue these steps until all batter is used. Allow the cake to cool completely, then remove it from the pan and trim the edges.
  • Melt the chocolate and oil in a double boiler until smooth. Brush one side of the trimmed cake with a thin layer of chocolate using a pastry brush. Let it harden, then repeat on the other side. Cut the cake into 6 strips, each 1-1/2 inches wide. Brush all sides with glaze and let it set. Store chilled, but serve at room temperature.

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