Homemade Baumkuchenwith thin rings and chocolate
Homemade Baumkuchen built under the grill in successive layers of buttery batter, forming tree rings before receiving a chocolate coating.
The design of Baumkuchen emerges by baking very thin layers one after another under intense top heat. Each portion of batter needs to cover the surface evenly and brown before the next; the repetition creates the rings, while the cake rests to stabilize before receiving a thin and smooth coating.
Ingredients
Batter and pan
Batter
Coating
Preparation
Prepare the batter
Beat 240 g of butter with sugar, incorporate yolks, flour, and milk; beat the egg whites with salt and gently fold in.
25 minutesStart the layers
Grease a 22 cm pan, spread a 2 mm layer of batter and brown under the grill about 15 cm from the heat.
10 minutesRepeat the cooking
Spread a new thin layer over the previous one and grill; repeat until all batter is used, turning the pan for even color.
45 minutesCool and rest
Loosen the sides, cool completely and let the cake rest covered for 2 hours before unmolding.
130 minutesCover with chocolate
Heat the cream, mix in cocoa until smooth and spread a thin coating over top and sides; let set.
20 minutes
Substitutions
A domestic grill requires continuous attention; baking everything at once eliminates the structure that defines Baumkuchen.
Storage
Store well covered at a cool temperature, protecting the coating.
Approximate shelf life: Up to 4 days at a cool temperature.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
