BAUMKUCHEN
A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Swiss
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
- In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
- In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
- Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
- In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 55.9 g, Cholesterol 69.7 mg, Fat 25.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 32.6 mg, Sugar 33.5 g
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Wasim Saeed
wasim_s75@yahoo.comThis recipe is a bit too complicated for me. I think I'll stick to simpler desserts.
Md Rijman Ali
a40@yahoo.comI had some trouble getting the cake to rise properly, but it still tasted good.
LOVES YOU
youloves48@yahoo.comThis cake is a little sweet for my taste, but I think it would be perfect with a cup of coffee or tea.
Syed Habib Shah
sshah@gmail.comI used a different type of flour than the recipe called for, and it still turned out great.
Joseph D'cruz
dcruz-joseph47@yahoo.comI'm not a baker, but this recipe was easy to follow and I'm really happy with the results.
JESS HELMS
j_helms78@gmail.comThis recipe is a bit time-consuming, but it's worth the effort.
Khalil
khalil5@gmail.comThe crispy outer layer is the perfect complement to the soft and fluffy cake.
Capricorn Vibes
vibes@aol.comThis cake is so moist and fluffy.
Rajesh Thapa
rajesh-t@yahoo.comI love the delicate flavor of this cake.
Mo Betta
betta.m@hotmail.comThis recipe is a keeper! I'll definitely be making this again.
Heshan Lahiru
hl30@yahoo.comWow! This is the best Baumkuchen I've ever had.
BESTOON FOREX
f7@hotmail.comThis cake is absolutely stunning! It's perfect for a special occasion.
Beryl Ugorji
ub3@gmail.comI'm so glad I tried this recipe. The Baumkuchen was a huge success at my party, and everyone raved about how delicious it was.
Kameron Filmore
kameron_f16@yahoo.comThis was a fun and challenging recipe to make. The end result was a stunning cake that tasted even better than it looked.
Amazing Media world
w-a82@aol.comI've never tried Baumkuchen before, but this recipe made it easy and delicious. The step-by-step instructions were clear and easy to follow, and the result was a beautiful, tasty cake.
Steven Wade
steven@aol.comThis recipe was an absolute hit with my family! The Baumkuchen turned out perfectly moist and flavorful, with a crispy outer layer. I'll definitely be making this again soon.