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My review
BaumKuchen
Kevin Ryan
"A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte."
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Ingredients
1 h 30 m servings 462Original recipe yields 12 servings (1 -9 inch square cake)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 6Most helpful
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12/7/2006
Please let me share with you the history of this cake. It was originaly baked in a open fireplace and spooned over the spit that was then turned by hand just a meats used to be cooked on a spit ...
7/14/2005
very good. though it doesn't has to take too much time and affort: I used a disposable mini tube pan, and simply pured the batter in thin layers one over the other. when done, and still very war...
3/16/2010
If you dont have a rotating spin, you can also use a square pan that the japanese use along with a rolled up aluminum foil, half an inch big to where it'll fit right in the square pan, dont forg...
1/1/2011
this is amazing. i'm not swiss, but found the recipe looking for swiss recipes for a themed new years dinner party. this looked too interesting to pass up. it's delicious!! very labour intensive...
4/22/2011
This cake is AMAZING. I was searching for a recipe for Baumkuchen after watching a contestant make this on Top Chef. This recipe works perfectly. My only advice: the almond paste is difficult...
11/12/2016
A lot of work, but worth it. It is a very good and unique dessert.