About this recipe:Baumkuchen is known as the 'King of cakes' - and with this recipe you'll see why! The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
200g unsalted butter, softened
150g almond paste
120g icing sugar
1 1/2 teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
150g caster sugar
100g plain flour
250g plain chocolate
2 1/2 teaspoons vegetable oil
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Butter a 23cm square metal tin. Place a sheet of parchment in the bottom. Butter the parchment, and flour the whole tin. Position the rack of the oven to the lowest level, and preheat the grill.
In a large bowl, cream the butter until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the icing sugar, cornflour, 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 the cake mixture onto the parchment in the baking tin. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the grill, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the first layer, and place under the grill. Continue on in this way until all of the cake mixture is used. Cool completely. Turn the cake out of the tin, 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 3cm wide. Brush the sides and top with the chocolate, and allow to set. Store in the refrigerator, but serve at room temperature.