Ingredients for Baumkuchen The King Of Cakes
- Butter
- 1 cup granulated sugar
- 6 large eggs
- Dark Rum
- Lemon Zest
- Salt
- Almonds
- 1 cup all-purpose flour
- Cornstarch
- Apricot Jam
- Almond Paste
- Powdered Sugar
- Chocolate Icing
How to Make Baumkuchen The King Of Cakes
- Preheat your oven to 350°F (175°C).
- Prepare your Baumkuchen cylinder: Securely attach parchment paper to a rotating spit or a metal rod, creating a smooth, even surface. You can use a large metal cake decorating turntable if you don't have a dedicated Baumkuchen spit.
- Whisk together the eggs, sugar, and vanilla extract until light and fluffy. This should take several minutes for maximum volume.
- Gently fold in the flour and melted butter. Be careful not to overmix.
- Using a pastry brush or small spoon, spread a thin layer of batter evenly onto the prepared cylinder.
- Rotate the cylinder slowly over the heat until the batter is lightly browned, about 1-2 minutes. You'll need practice to get it perfectly even.
- Continue adding layers, allowing each layer to set slightly before adding the next. This will create the characteristic rings.
- Once all the batter is used, remove the Baumkuchen from the oven and allow to cool completely. This is crucial for ease of slicing and to prevent crumbling.
- Once cool, carefully remove the Baumkuchen from the spit or rod. Slice and serve.
- Optionally, you can glaze your Baumkuchen with a simple chocolate ganache or dust with powdered sugar.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
40g
Carbs
10g
