Baumkuchen The King Of Cakes Recipes

BAUMKUCHEN -- THE KING OF CAKES!

Steps:

• Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms.
• Beat egg whites until very stiff and fold gently into the batter.
• Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter.
• On the uppermost oven rack,
• or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
• Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).

BAUMKUCHEN

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.