Baumkuchen Recipes

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.

Steps:

• 1. Be sure all ingredients are at room temperature before you begin. Set oven to broil. Adjust wracks in your oven so that the wrack you will be using isn't too close to the heating unit of the oven.
• 2. Whip the egg whites in a large mixing bowl into peaks. Basically until it looks like whipped cream.
• 3. With a standing mixer or hand mixer, cream almond paste together with cream, about one tablespoon at a time. Fully incorporating each bit of cream before adding more.
• 4. Cream butter into almond paste mixture until it is very fluffy. Scrape down sides.
• 5. Beat sugar into batter until completely incorporated. Scrape down sides.
• 6. Beat in one egg yolk at a time.
• 7. Beat in vanilla extract.
• 8. In a separate large mixing bowl, sift flour together with cornstarch.
• 9. Add flour to the almond paste batter in thirds, completely incorporating the flour with each addition
• 10. Gentle fold the egg whites into the batter until completely incorporated.
• 11. Now for fun! Grease a 9 inch spring form pan and lay a parchment paper circle at its bottom.
• 12. Spoon about 3/4 cup of the batter evenly on the bottom on the pan. Side note: A trick for spreading batter evenly, simply let gravity do it for you. Put batter in your pan and tip your pan to the side and rotate until the entire area is coated. Super flat and super even that way.
• 13. Bake pan for 40 to 120 seconds, or until batter turns a nice golden color. The darker the layer the more visible it will be when you cut into the cake. But do NOT burn anything. Any burning will ruin the entire cake!
• 14. Every other layer of the cake will only be about a 1/4 to 1/2 cup of batter. The first layer was more to provide a base and so the parchment wouldn't burn or curl.
• 15. Every 2 or 3 layers spread an even layer of preserve on the cake before pouring in more batter. It'll sweeten and moisten the cake.
• 16. Repeat broiling instructions until you run out of batter. Will make between 20 and 30 layers.
• 17. Once you are done broiling(not baking), cool cake completely then refrigerate for at least 6 hours.
• 18. Once cake is refrigerated start working on your glaze. Firstly by heating a small sauce pan on medium-low heat.
• 19. Melt butter in pan then add chocolate and corn syrup. Stir continuously to keep from burning.
• 20. Once chocolate is completely melted add rum and extracts. Mix well.
• 21. Coat entire cake with apricot preserves, as much as you wish or have left. Spread evenly.
• 22. Pour chocolate glaze over cake and spread evenly with a spatula. Glaze will set as it cools.
• 23. Garnish cake with almonds and chocolate curls if desired.

Steps:

• Heat the grill to medium-high, or set it to 220C if you can. Butter and line the base of a 23cm springform cake tin. Put the marzipan and 2 tbsp of the cream into a bowl of a stand mixer and beat for 1-2 mins with a paddle attachment until it forms a paste. While beating, gradually add the rest of the cream. Tip the mixture into another bowl and set aside. You don't need to clean the mixer bowl.
• Put the butter, caster sugar, vanilla and a pinch of salt in the empty mixing bowl and beat for 3-4 mins until pale and fluffy. Gradually beat in the creamy marzipan mixture.
• Mix the egg yolks into the cake batter, one by one, then fold in the flour and cornflour.
• Using an electric whisk, beat the egg whites in a large bowl until it begins to form firm peaks, then fold it into the cake batter so you don't knock out too much air.
• Ladle just enough mixture into the cake tin to cover the base - you'll need about two-thirds of a ladle. Spread the mixture evenly over the base of the tin, then cook under the grill for 3 mins until set and golden, watching it carefully so it doesn't start to burn.
• Remove from the grill and ladle the same amount of batter on top. Spread it out in the same way, making sure that all the cake below is covered in a thin layer. Cook again for 3 mins. Continue until all the batter is used. It should make about 10 layers, depending on the thickness.
• When it's finished cooking, run a small paring knife around the edge of the tin to stop it from sticking, and leave to cool completely. Remove the cooled cake from the pan and invert onto a cooling rack.
• To make the glaze, heat the chocolate, cream, syrup and butter together in a saucepan until melted together into a smooth, glossy sauce, about 1-2 mins. Pour over the top of the cake and down the sides, then leave to set fir 1 hr before serving.

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).