How to Make Baumkuchen: Traditional German Layer Cake

02

Step-by-step method

1. 01
   

   Prepare the mold

   Grease the base and sides of a 20 cm removable mold and cover the base with parchment paper. Heat the oven to 220 °C with the grill or broiler function. If the grill is powerful, place the rack in the central position.

2. 02
   

   Separate the eggs

   Carefully separate the eggs when they are cold and let the whites and yolks reach room temperature.

3. 03
   

   Beat the cream

   Beat the softened butter with the sugar, vanilla, and lemon zest until you get a pale and fluffy mixture. Incorporate the yolks one by one, beating well after each addition and scraping the sides of the container.

4. 04
   

   Mix the dry ingredients

   In another container, combine the flour, cornstarch, baking powder, and salt. Add this mixture to the cream in two or three batches, mixing only until there are no dry parts left. The dough should be thick.

5. 05
   

   Beat the egg whites

   Beat the egg whites in a clean and fat-free container until they form firm and shiny peaks. First, incorporate a third of the egg whites into the dough to lighten it, and then integrate the rest in two batches with enveloping movements.

6. 06
   

   Spread the first layer

   Distribute approximately two generous tablespoons of dough over the base of the mold. Spread it with a curved spatula or the back of a spoon to form a very thin and uniform layer, reaching the edges.

7. 07
   

   Brown each layer

   Place the mold under the grill for about 2 or 3 minutes, constantly watching, until the surface is lightly browned. Remove it, spread another thin layer over the hot surface, and repeat the process until the dough is finished, normally in 10 to 12 layers. Use oven gloves; if a layer swells, gently prick it with a skewer, and move the mold away from the grill if it browns too quickly.

8. 08
   

   Cool and unmold

   Let the cake cool completely inside the mold. Pass a thin knife around the edge, remove the removable ring, and peel off the parchment paper. Trim the top slightly if it is irregular and place the cake on a rack with paper underneath.

9. 09
   

   Melt the coating

   Melt the chopped dark chocolate with the 30 g of butter in a heat-resistant container over a saucepan with barely simmering water, without the container touching the water. Stir until you get a smooth and shiny mixture. You can also use short intervals of microwave, stirring between them and avoiding overheating the chocolate.

10. 10
    

    Cover the cake

    Pour the chocolate over the cold cake and spread it over the top and sides in a thin and uniform layer. Let it set at room temperature or briefly chill it until the coating is firm, but not completely hard.

11. 11
    

    Cut and serve

    To get clean cuts, use a sharp knife heated in hot water and well dried between each cut. Serve the Baumkuchen in thin wedges with coffee or tea.