Baumkuchen

Name: Baumkuchen
Cook time: 3 h
Total time: 3 h
Yield: 16
Ingredients: 6 Eggs (size M); 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 2-3 TABLESPOONS Rum; 100 g Cornstarch; 3 deleted Tsp Baking Powder; 150 g Flour; 400 g dark chocolate coating; 100 g white couverture; 1 TEASPOON Cocoa powder; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 16

6 Eggs (size M)
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
2-3 TABLESPOONS Rum
100 g Cornstarch
3 deleted Tsp Baking Powder
150 g Flour
400 g dark chocolate coating
100 g white couverture
1 TEASPOON Cocoa powder
baking paper

Directions

1
Separate four eggs. Cream fat. Gradually add sugar, vanillin sugar, 2 whole eggs, egg yolk and rum and beat until foamy. Mix starch, baking powder and flour. Add to the dough by the spoonful.
2
Beat egg whites until stiff and fold in carefully. Line the bottom of a springform pan (20 cm Ø) with baking paper and spread a tablespoon of dough on top. Bake under the preheated grill for 1-2 minutes. Then spread another 1 tablespoon of dough on top and bake. Process the whole dough in this way. Carefully remove the cake from the edge with a knife, turn it onto a cake rack and let it cool down. Melt the chocolate coating in a hot water bath, let it cool down a little and cover the cake with it. Let it set. Melt the white couverture as well. Spread on a cooled marble board and let it set in the fridge.
3
Carefully remove the cake from the edge with a knife, turn it onto a cake rack and let it cool down. Melt the chocolate coating in a hot water bath, let it cool down a little and cover the cake with it. Let it set. Melt the white couverture as well. Spread on a cooled marble board and let it set in the fridge. Use a spatula to scrape the rolls and garnish the cake with them. Dust with cocoa
4
Waiting time approx. 2 hours