Baumkuchen german cake at home

8 servings
1 hour 30 min

How to bake baumkuchen - a German cake at home? Prepare the necessary ingredients for the dough. Remove the butter in advance from the refrigerator to soften. Turn on the oven 220 degrees.

Separate the proteins from the yolks. Try to prevent a single drop of yolks from reaching the proteins, otherwise the proteins will not rise. Put the container with proteins in the refrigerator, they must be cooled.

Put the soft butter, half a cup of sugar and vanillin into a suitably sized container. Beat the oil with a sugar mixer, adding egg yolks to a few steps.

Sift the flour along with the baking powder and starch. This is necessary for the flour to be saturated with oxygen, and the cakes turn out to be more tender and airy. Gradually inject the sieved bulk ingredients into the oil mass. Knead all the ingredients thoroughly. The dough should be quite dense.

Remove the whites from the fridge, add a pinch of salt and start whisking them into a strong white foam at low mixer speeds, gradually increasing the speed. When the consistency of the proteins is thicker, start gradually adding the rest of the granulated sugar. Whisk the proteins with the sugar until firm peaks.

Gently introduce the protein mass into the dough and well, but gently mix at the same time. Set the finished dough aside for 15 minutes.

Put baking paper in a cake baking tin or baking tray. I recommend greasing the paper with vegetable oil. You can also use special baking mats, from which the cakes will be easily removed. Prepare also the tube on which you will wind the ready-made cakes. You can use a roll of cling film or rolling pin by wrapping them in baking paper.

Put a small amount of dough in the prepared form and distribute it evenly over the entire surface. Put bake the first cake in the oven preheated to 220 degrees. Bake the cake for 5 to 15 minutes. The exact time depends on the power of your oven. The finished biscuit should brown slightly.

Remove the finished corge from the mold, brush with jam in quick movements using a pastry brush. Wrap the cake tightly around the prepared tube or rolling pin.

So bake all the cakes and wind them one on top of the other, like a roll. Wrap the finished roll tightly with baking paper and install a tube or rolling pin on two glasses so that the roll does not touch the table and does not deform. In this form, the roll should cool completely.

Prepare the ingredients for the glaze. Melt the bitter chocolate in a steam bath, or in the microwave in the & quot; Defrost & quot; mode. Add the milk to the melted chocolate and mix.

Remove the cooled baumkuchen cake from the rolling pin, cut into two parts and install so that the slice is visible. Melt the sides with melted chocolate, imitating the bark of a tree. Remove Baumkuchen for 1 hour in the refrigerator to freeze the glaze.