Baumkuchen

Dr. Oetker’s Baumkuchen builds a cake from thin batter layers browned successively under the grill. The finished cake receives its own dark-chocolate-and-oil glaze.

The loaf form is greased and its bottom lined with baking paper. The supplied egg whites are beaten very stiff. In a bowl, a mixer with beaters smooths the selected supplied soft butter, then gradually works in sugar, the branded Vanillin sugar and salt. The whole egg is beaten in at high speed for half a minute, followed gradually by the supplied yolks and rum.

Wheat flour, the branded Gustin and Backin are mixed and sieved, then incorporated briefly at medium speed in two portions. The beaten whites are folded into the batter.

One or two tablespoons of batter are spread across the form’s bottom with a baking brush. The form sits about twenty centimetres below the heated grill and each layer browns lightly for about two minutes. The process repeats with the remaining batter, adjusting the distance from the grill as the cake grows.

A knife loosens the finished cake at the form’s edge. It is turned out onto a cake rack, its baking paper removed and the cake left to cool. The dark chocolate is coarsely broken up and melted with the generic cooking oil in a water bath over low heat. That same melted mixture coats the cake for its glaze.