Baumkuchen Petits-Fours

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 49
  • 7-10 Tbsp some + 250 g soft butter
  • 250 g Sugar
  • 5 Eggs (Gr. M)
  • 1 Vanilla pod
  • 2 TABLESPOONS Arrack or rum
  • 7-10 Tbsp Salt
  • 1 knife tip Nutmeg
  • 200 g Flour
  • 50 g Cornstarch
  • 75 g Whipped cream
  • 500 g good dark chocolate
  • 7-10 Tbsp sugar blossoms

Directions

  1. 1

    Grease a square springform pan (24 x 24 cm Ø). Preheat the grill of the oven (electric cooker: 250 °C). Cream 250 g butter and sugar with the whisks of the mixer. Stir in the eggs one by one.

  2. 2

    Cut the vanilla pod open lengthwise and scrape out the pulp with a knife. Stir in vanilla pulp with arrack, 1 pinch of salt and 1 pinch of nutmeg. Mix flour and starch and stir in the cream alternately.

  3. 3

    Smooth 3-4 tablespoons of the dough in the baking tin. Bake under the hot grill on the middle shelf for 1-3 minutes until light brown. Spread another 3-4 tbsp. of dough on top and bake in the same way. Continue until the dough is used up

  4. 4

    The Baumkuchen then has about 7 layers and is about 3 cm high. Let it cool down.

  5. 5

    Remove the cake from the mould. Cut off approx. 5 mm from the edges of the cake all around. Cut the cake into squares (approx. 3 x 3 cm). Finely chop the chocolate. Melt slowly in a hot water bath while stirring at about 32 °C.

  6. 6

    The temperature is best measured with the roast thermometer.

  7. 7

    Place a cake rack on a fat pan. Place cake cubes one by one on a praline fork and dip them into the chocolate. Drain briefly and let dry. Decorate some cubes with sugar flowers or with chocolate strips.

  8. 8

    If stored in a cool and dry place, the Baumkuchen will keep for about 2 weeks.

Nutrition Facts

KCAL
140 kcal
CARBS
12 g
FATS
9 g
PROTEINS
2 g