Baumkuchen Cake- Germany #20

Baumkuchen Cake- Germany #20

A kind of multi-layered dessert cake, with chocolate icing. When sliced, the rings inside resemble the  rings of a tree, hence the name Baumkuchen, which translates to tree cake.

Cake and Icing:

7/8c. unsalted butter, softened
5-1/2oz. almond paste
1c. sifted confectioners' sugar
7/8c. cornstarch
1-1/2tsp. vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
3/4c. white sugar
3/4c. all-purpose flour
9-1oz. squares semisweet chocolate
2-1/2tsp. vegetable oil

1. Butter a 9"square metal cake pan. Line bottom with parchment paper. Butter and flour the whole pan.
2. Position rack of oven to the lowest level and heat oven on Broil.
3. In mixer bowl, cream the butter until light and fluffy.
4. Add almond paste in small chunks, beat until smooth.
5. Add confectioners' sugar, cornstarch, vanilla and salt.
6. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
7. In another bowl, beat the egg whites to soft peaks.
8. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks.
9. Fold the meringue into the yolk mixture.
10. Sift the flour over this and fold in.
11. Spoon a small amount of batter onto the parchment in the baking pan.
12. With a pastry brush, paint the batter on. (Cover the paper completely making a thin layer.
13. Place under broiler until light brown, about 1-2 minutes.
14. Brush another layer over the cake and place under the broiler. Continue to do this until all the batter has been used.
15. Cool completely. Turn the cake out and trim edges clean.
16. In a double boiler, mix chocolate and oil. Heat until smooth.
17. With a pastry brush, brush top of the trimmed cake with the chocolate. Allow to harden.
18. Turn the cake over and brush the other side with chocolate. Allow to harden.
19. Cut cake into 6 narrow strips, about 1-1/2" wide.
20. Brush sides and tops with glaze and allow to set. 
21. Store in refrigerator. Serve at room temperature.
    

Results: A crispy. crunchy cake. The chocolate icing really helps with the dryness. The many layers, at least 25, were not distinguishable. It does take a lot of time and patiences. It is good. The baking technique is very similar to the Bebinca Cake from India-#12. That cake was not as successful. 

Bottom Line: I've learned that cakes take many forms. This one taste more like a biscuit, dipped in chocolate. Moving on.

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