Baumkuchen

By ctozzi

Ingredients

• 60 grams almond
• 160 gr butter
• 160 gr sugar
• 4 eggs, separated
• 1 1/2 tsp vanilla extract
• 100 gr cake flour
• 80 gr cornstarch
• a pinch of baking powder (optional)
• apricot jam
• 60 gr chocolate
• 60 ml cream.

Preparation

Step 1

in a bowl sift or whisk the cake flour with the corn starc, baking powder (facoltativo), and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually

add the sugar and beat until light and fluffy (about 3-5 minutes).

Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and almond flour, beat until combined.With the mixer on low speed, add the flour mixture.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Gradually beat in a tablespoon of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

How to bake the cake: Now for the fun part. Get your broiling shoes on.

Turn on the broiler and let it warm up for a few minutes. Meanwhile, grease and line a springform (19cmx19cm) pan with parchment paper.

Use more butter than I did, or your paper will curl. Next, spread 1/4 cup of batter in the bottom of the pan. Broil this layer until deep golden brown.Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before. Continue making layers of cake with remaining batter. Let the cake cool completely before removing from pan.

Ganache:

Place the chopped chocolate in a medium sized heatproof bowl.Heat the cream and butter in a small saucepan. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.

Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

If desired, add the liqueur.

Now you can spread a thin layer of warmed apricot jam to cover the top and sides of the cake.

Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.

Read more: http://croce-delizia.blogspot.com/#ixzz27mF6lpx2