A cake with many layers, this cake is suffused with rum and vanilla sugar. A cake that takes quite a lot of time due to the baking process this is one of my husbands favorite cakes. Ingredients: Cake
Egg whites of 4 medium eggs
250g soft butter
250g sugar
2 Tbs. vanilla sugar
Pinch of salt
2 whole medium eggs, and 2 yolks
4 Tbs. rum
150g plain flour
100g cornstarch
3 level tsp. baking powder
Ingredients: Choc Coating
200g milk chocolate (chopped)
4 tsp. cooking oil
Method: Cake
1. Grease a bread tin, and line the bottom with baking parchment.
2. Preheat the grill, and make sure the oven rack is around 20cm (8 inches) away from the grill.
3. Beat the eggs whites until stiff. Set aside.
4. In a large bowl using an electric whisk whisk the butter until smooth.
5. Add the sugars (including the vanilla sugar) and salt, and whisk until the mixture thickens.
6. Add the two whole eggs, whisking for 30seconds between each.
7. Add the egg yolks and whisk for 30sec. between additions.
8. Add the rum and whisk again until smooth and homogeneous.
9. In a smaller bowl add the flour, cornstarch and baking powder, and with a fork mix together until well combined.
10. Stir the flour mixture into the butter mixture in two stages, beating with a wooden spoon between additions.
11. Gently fold in the eggs whites.
12. Using a pastry brush, spread 1 Tbs. of the batter on the bottom of the cake tin and bake until a rich golden brown. Repeat this process (adding 1Tbs. of batter to the top of the previously baked layer) until all the batter has been used. Make sure you keep an eye on it, if the layers begin to bake too quickly either turn the grill down or move the baking shelf lower.
13. Run a knife around the outside of the cake, and remove from the tin onto a wire rack. Remove the baking parchment.
14. Allow to cool to room temperature.
Method: Choc Coating
1. In a bain marie add the chocolate and oil together, and allow to melt. We want a nice smooth chocolate coating, so make sure to keep stirring until it has smoothed out.
1. In a bain marie add the chocolate and oil together, and allow to melt. We want a nice smooth chocolate coating, so make sure to keep stirring until it has smoothed out.
Method: Icing
1. If you baked your cake in a slightly sloping pan, you can cut the edges to make sure they are square.
1. If you baked your cake in a slightly sloping pan, you can cut the edges to make sure they are square.
2. Pour around 1/2 of the chocolate on top of the cake and spread evenly over cake.
3. Wait for the chocolate icing to adhere and harden (you can place it in the fridge and it should be hardened in around 15min).
4. Add another layer of chocolate.
Taken from: Dr.Oetker: German Baking Today
27 comments:
This is the second time today I have seen this cake on the blogosphere and yours looks amazing! I have never heard of this cake, but it sure looks like it is worth all of the effort!
wow.looks like a lot of work but the end result looks v worth it!great shot. :)
That's one impressive cake. Kudos to you!
My gosh, we must be on the same wavelength, I made this cake as well! Fabulous stuff, will definitely have to try your recipe. Yours looks amazing!
Wow looks delicious, though I'm not sure I'd have to the patience to make it. Nice photos!
Wow, that is a gorgeous cake!
Amazing looking! Almost to pretty to eat!
holy crap - i've never heard of/seen this cake before. this is really impressive! it looks gorgeous.
you are a more patient person than i!
Oh yes... Baumkuchen. I made this about two years ago for a friend's birthday too. He became a big fan after living in japan. I had never heard of it before and found a very German recipe for it online. The one I made had apricot jam and ground almonds in it. It took me about 4 hours to make! But after looking at your recipe I want to give it another go. Thanks for sharing!
Julia - I love the idea of using apricot jam to soak into the cake - as it can get pretty dry. I think I would try it that way next time I make it.
This is gorgeous! You have inspired me to give it a try.
Thanks!
Though I rarely eat desserts, this I could not resist. Gorgeous. I'll have to keep this in mind for a special occasion.
This is such a gorgeous cake! Something I definitely have to try! But how labor intensive... wow! But it looks like it's work every second. Beautiful job!
Can you cook this in the oven?
I don't think my griller is big enough to do this cake :O
This was my favorite cake growing up in Germany. My german neighbor would make it for me on my birthday. Thank you for posting a recipe!
Does this cake ever look good and bet it tastes out of this world! It does sound a bit time consuming but there are days when tackling a project like this is just what the doctor ordered. Will have to give this a go, thank you!
I just came across your blog. I rarely find a food blog that I like all the way through, i really like yours. I'll be coming back often :)
That is layer madness! Very impressive!
This is insane! But I bet it tastes amazing! After all, the tastiest part of a cake is the caramelized top. This condenses that into ever eighth of an inch... It has to be good!
This kind of cake always has me in awe. I'm not sure I would have the patience to make it, which is probably why I love it even more :)
I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email sophiekiblogger@gmail.com if interested. Thanks :)
Haley
Annie, this is your good friend Bri Bri from the other side of the world.
I am just letting you know that Kat has demanded that I make her a tree cake for her bday, so I giving your recipe (that's pronounced like ripe) a try.
Hoping you are well. When are you coming back to visit?
PS. If this all gets screwed up, would you be able to FedEx me one. Just asking darl.
This is just an excellent cake! I made it yesterday morning and it took me 2 hours but it is rather simple to make. It's the very process of baking that takes the most of time but in the meantime I was doing other things. The result is amazing!
In my childhood I tasted BAUMKUCHEN in the Lithuanian version that is quite different but also delicious and now I'm so happy to rediscover this wonderful cake. Thanks a lot for such a good recipe!
I'm so happy that it worked for you Cookie!
baumkuchen is my favorite cake too. thanks for a great recipe and how-to! i was thinking of ways to spit-fire grill it... but this seems more sane.
Thank you!!!! I grow up with this cake every x-mass and now I'm going to be able to make it for my kids, thank you again it means a lot for me!!!!!!
Hey there,
Two years after you posted this recipe, I am having a go at it - I've already burnt the bottom twice. Ooops.
How would I infuse the cake with apricot jam? Would I just paint it with melted jam before putting the chocolate coating on it?
Anyone?
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