Baumkuchen

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Recipe's preparation

Baumkuchen

Baumkuchen

First translated to English from an old German Dr Oetker cookbook.  Now converted for Thermomix.
You need a griller for this cake. (Can be done in an oven, but then it would require more cooking time.)

Line the tray of a 26cm springform tin.

Beat 4 room temperature egg whites to stiff peak, with butterfly, 2 ½ minutes, speed 4, temperature 50.

Remove butterfly. Transfer egg white to another bowl. Put aside.

Beat 250gm room temperature unsalted butter for 1 ½ minutes, speed 5.

To the butter, add 250gm caster sugar, 1 teaspoon pure vanilla essence, 2 eggs, 4 egg yolks and 2 tablespoons dark rum.

Mix for 1 ½ minutes, speed 5.

Add 150gm plain flour, 100gm cornflour and 10gm baking powder.

Mix for 10 seconds, speed 5. Scrape down sides.

Add the beaten egg whites.

Fold the egg whites in,  reverse"Counter-clockwise operation" , 5 seconds, speed 5.

With a spatula, lift dough from underneath and pile onto any egg white still visible (sort of like folding).

Scrape sides down.

Then again, reverse"Counter-clockwise operation" , 5 seconds, speed 5.

Now comes the tedious part.

Turn on the griller.

Pour or ladle about a ¼ cup of the mixture into the springform and spread evenly. I use a 1 inch paintbrush for this.

Place under griller until nicely browned. You need to watch this closely, as it can quickly burn. You also might need to rotate the tin to allow all the edges to cook and brown.

Repeat this procedure, gently so as to not break through the cooked layers, until all the batter is used.

When cool, I usually ice this cake with plain icing. 150g pure icing sugar, a walnut sized piece of butter, and enough hot water to make it spreadable.

Freeze without icing, double wrapped in foil, for up to 6 months.