Make Baumkuchen (German Layered Cake) Easyly at Home

swaticute (46)in #food • 7 years ago

Takes a little while (about 20 Pieces)

Preparation and baking time: about 80 minutes, excluding cooling time

For a rectangular tin (30 x 11 cm/12 x 41⁄2 in):

Some fat Baking parchment

For the cake mixture:

whites of 4 medium eggs
250 g/9 oz (11⁄4 cups) soft margarine or butter
250 g/9 oz (11⁄8 cups) sugar
1 sachet vanilla sugar or 2–3 drops natural vanilla essence in 1–2 tablespoons sugar
1 pinch salt
2 medium eggs
yolks of 4 medium eggs
4 tablespoons rum
150 g/6 oz (11⁄2 cups) plain (all-purpose) flour
100 g/4 oz (3⁄4 cup) cornflour (cornstarch)
3 level teaspoons baking powder

For the chocolate coating:

200 g/7 oz plain chocolate
4 teaspoons cooking oil

Per piece:P: 4 g, F: 17 g, C: 27 g, kJ: 1177, kcal: 281

1. Preheat the oven grill. Grease the rectangular tin and line the bottom with baking parchment.

2. To make the cake mixture, beat the egg whites until stiff. Stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt, and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Then stir in the yolks and the rum.

3. Mix together the flour, cornflour and baking powder, sift and stir into the butter and egg mixture in two stages with the mixer set at the medium setting. Then carefully fold in the beaten egg whites using a flexible spatula or wooden spoon.

4. Using a brush, spread a heaped tablespoon of cake mixture on the bottom of the greased tin. Put the tin on a shelf in the oven (the distance between the grill and the layer of cake mixture at the bottom of the tin should be about 20 cm/8 in). Grill for about 2 minutes under the preheated grill until golden brown.

5. Take the tin out of the oven and spread another layer (1–2 tablespoons of cake mixture) on top of the already baked layer. Put the tin under the grill again and continue in this way until all the cake mixture is used up. This means that the shelf on which the tin is placed will have to moved downwards to maintain a distance of 20 cm/8 in between the grill and the layer of cake mixture.

6. Carefully loosen the cake from the tin with a knife, remove from the tin and put on a rack. Remove the baking parchment and leave to cool.

7. To make the chocolate coating, finely chop the chocolate and melt with the oil in a bain-marie over low heat, stirring continuously. Then coat the cooled-down cake with the melted chocolate mixture.

Tip: To beat the egg whites very stiff, it is important that the bowl and whisk be completely fat-free and that the egg whites do not contain any trace of egg yolk.

Variation:

To make Grillstangen, put a baking frame (25 x 25 cm/10 x 10 in) on a baking sheet lined with baking parchment. Use 11⁄2 times the quantities given in the recipe above. Make the cake in layers as described above but with 3 tablespoons of cake mixture per layer. The cake mixture can then be spread with a wide baking brush or cake slice. After baking, the baking frame can be loosened using a knife and removed. Remove the layered cake with the baking parchment from the baking sheet and place on a rack to cool down. Then cut the cake into six sticks 4 cm/11⁄2 in wide. Melt 300 g/10 oz plain chocolate with 2 tablespoons oil as described in the recipe above and coat the sticks with the melted chocolate. Wrap the sticks in aluminium foil so that they remain fresh, or freeze them.

Thank you to read this post.