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Ingredients
- 6 eggs, separated
- 250 g butter, soft, in pieces, plus a little more for greasing
- 180 g sugar
- 30 g vanilla sugar, homemade
- 50 g milk
- 2 tablespoons rum
- 130 g flour and a little more for dusting the mold
- 70 g cornstarch
- 1 ½ teaspoons baking powder
- 1 pinch of cinnamon
- 1 pinch of cardamom
- 300 g dark chocolate coating, in pieces
Preparation
- Insert the whisk attachment . Put the egg whites into the fat-free mixing bowl and beat for 3 minutes/speed 3 until stiff. Remove the whisk attachment and transfer the egg whites.
- Put egg yolks, butter, sugar, vanilla sugar, milk and rum into the mixing bowl and mix for 1 min. 30 sec./speed 4 .
- Add flour, cornstarch, baking powder, cinnamon and cardamom and mix for 10 seconds/speed 6 .
- Add the beaten egg whites and fold in carefully with a spatula.
- Preheat the oven with grill to 250°C. Grease a square springform pan (24 cm) and dust with flour. Pour 2 small ladles of dough into the pan and spread evenly to form a layer (approx. 2 mm thick) and bake on the top rack for approx. 3-4 minutes (250°C with grill) until the layer is golden brown.
- Put another thin layer of batter on top, bake and continue with the remaining batter until it is used up (approx. 6 layers). Let the cake cool and cut into 40 diamond shapes. Rinse the mixing bowl.
- Put the chocolate coating into the dry mixing bowl and chop for 5 seconds/speed 6 , then melt for 3 minutes 30 seconds/50°C/speed 1 .
- Pour the liquid chocolate coating into a small bowl, cover the Baumkuchen tips all over with chocolate coating and allow to set. Serve the Baumkuchen tips or store them in tins.
- Nutrition
- per 1 piece
- Calories
- 572 kJ / 137 kcal
- protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 8 g
- fiber
- 0.8 g