BaumKuchen Good Recipes

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BaumKuchen

"A genuine Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and masses of time. This is a smaller version, even though it too takes time. The outcomes taste a little like a Kit-Kat bar. The many layers will remind you of the well-known Dobostorte."

Ingredients :

7/eight cup unsalted butter, softened
1 cup sifted confectioners' sugar
7/eight cup cornstarch
5 half of ounces almond paste
1 half teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
three/4 cup white sugar
3/4 cup all-purpose flour
9 (1 ounce) squares semisweet chocolate
2 half teaspoons vegetable oil

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Butter a nine inch square metal pan. Place a sheet of parchment paper inside the backside. Butter the parchment, and flour the entire pan. Position the rack of the oven to the bottom degree, and preheat the broiler.
In a large bowl, cream the butter or margarine till light and fluffy. Add inside the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat within the yolks one after the other, beating well after each addition. Beat till clean.
In some other bowl, beat the egg whites to soft peaks. Add in the sugar slowly while persevering with to conquer the meringue to stiff, glossy peaks. Fold the meringue into the yolk aggregate. Sift the flour over this, and fold in.
Spoon a small amount of batter onto the parchment within the baking pan. With a pastry brush, paint the batter on. You want to cowl the paper completely, but have a skinny layer. Place underneath the broiler, and prepare dinner till mild brown; this should take approximately 1 to two mins. Brush some other layer of the batter over the cake, and place beneath the broiler. Continue on in this manner till all the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges easy.
In a double boiler, combine the chocolate and the oil. Heat till the chocolate is easy. With a pastry brush, brush one facet of the trimmed cake with a few chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the opposite aspect. Allow the cake to set. Cut the cake into 6 narrow strips, each approximately 1-1/2 inches extensive. Brush the edges and top with the glaze, and permit to set. Store in the fridge, but serve at room temperature.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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