Chocolate Baumkuchen Cake
A chocolate Baumkuchen cake is a recipe with fresh ingredients from the Baumkuchen category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g finely ground, peeled almonds
- 8 egg yolks
- 125 g powdered sugar
- 1 Vanilla bean
- 1 pinch salt
- 0.5 untreated lemon (zest)
- 125 g cornstarch
- 300 g butter
- 8 egg whites
- 200 g sugar
- 125 g flour
- 400 g dark couverture chocolate
- 1 tbsp palm oil
- powdered sugar
- marzipan rose
Instructions
-
1.
Lightly toast the almonds in a dry pan, then let them cool. Whisk the yolks, powdered sugar, vanilla bean pulp, salt and lemon zest until frothy. Stir in the softened butter and cornstarch. Beat the egg whites very stiff, gradually adding the sugar. Gently fold the whites into the yolk mixture. Fold in the flour. Preheat the oven to 250 °C. Line a 24‑cm springform pan with aluminum foil. Spread a thin (about 3 mm) layer of batter on the bottom and smooth it out. Place the pan on the top rack and bake until the surface is golden brown; this takes only a few minutes. Remove the pan from the oven, close the door immediately to keep the heat in. Repeat with another 3‑mm layer, continuing until all batter is used.
-
2.
Cool the finished cake overnight, then break it apart and coat it with melted couverture chocolate. Decorate with marzipan roses and, once the chocolate has set, use a stencil to dust the Baumkuchen cake with powdered sugar.
