Baumkuchen

Ingredients

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Egg yolk

  Raw, fresh

  4 large yolk (separated from white) or 68g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Butter

  Unsalted

  200g

• Sugar

  White, granulated sugar

  200g

• Wheat flour

  Whole-grain

  125g

• Vanillin Sugar

  Dr. Oetker

  1 package or 8g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  8g

• Salt

  Table

  1 dash or 0.4g

• Rum

  Alcoholic beverage, distilled, 80 proof

  50g

• Corn Starch

  Compliments

  75g

• Semisweet chocolate

  Candies

  150g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

Directions

1. Grease the loaf tin and line the bottom with baking paper. Preheat the grill of the oven.
2. Beat the egg whites until very stiff. Beat the butter or margarine in a mixing bowl with a mixer (stirring sticks) until smooth. Gradually add the sugar, vanillin sugar and salt, stirring until a combined mixture is formed. Stir in each egg for about 1/2 min. on the highest speed, then gradually stir in the egg yolks and rum. Mix flour with the starch and baking powder, sieve and stir in briefly in 2 portions on medium speed. Carefully fold the beaten egg whites into the batter.
3. Spread 1-2 tbsp. batter evenly with a pastry brush on the bottom of the prepared loaf tin. Place the dish on the rack in the oven (distance between the grill and the layer of batter about 20 cm). Grill the pastry layer until light brown. Grill time per layer: about 2 min.
4. Remove the dish from the oven and spread another 1-2 tablespoons of batter on the baked layer as a second layer. Place the dish under the grill again and process all the dough in this way, changing the insertion height if possible so that the distance of about 20 cm between the grill and the dough layer remains.
5. Carefully loosen the finished cake from the edge of the tin with a knife, turn out onto a cake rack, remove the baking paper and leave the cake to cool.
6. Coarsely chop the chocolate, melt it with the oil in a bain-marie over a low heat and coat the cooled cake with it.
7. (Source: https://www.oetker.de/rezepte/r/baumkuchen)