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Baumkuchen (German Layered Cake) from the Oven
A traditional German bake from Saxony-Anhalt: Baumkuchen in the Salzwedel style has been baked in Salzwedel since the early nineteenth century. For the home version the fine layers are not built up on a spit but one after another under the oven grill, and the cut surface shows the characteristic pale and dark rings. Marzipan and rum make the batter tender, and the chocolate coating rounds it off.
Kochzeit
80 min
Portionen
12
Zutaten
12
Nährwerte
pro Portion484 kcal
Kalorien
6 g
Eiweiß
28 g
Fett
50 g
Kohlenhydrate
Zubereitung
- 1
Beat the butter or margarine with the sugar and the vanilla sugar until pale and fluffy. Separate the eggs and stir in the yolks one at a time.
- 2
Finely grate the marzipan paste and stir it in. Mix the flour and the cornflour and stir them into the mixture with the rum and the lemon zest.
- 3
Whisk the egg whites with the salt until stiff and fold them carefully into the mixture.
- 4
Grease the base of a 24 cm springform tin, line the side with baking paper and preheat the oven grill to 250 °C.
- 5
Spread 2 to 3 tablespoons of the mixture thinly over the base of the tin and bake golden brown under the grill on the upper shelf.
- 6
Build up 10 to 12 layers in this way, letting each layer brown briefly before the next one goes on top. Leave the finished cake to cool in the tin.
- 7
Release the cake from the tin and spread the warmed apricot jam thinly over it.
- 8
Melt the couverture over a warm water bath, coat the Baumkuchen with it and leave it to set.
