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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baumkuchen

Makes: 12 servings
Prep 1 hr Stand 30 mins Cool 1 hr
Baumkuchen
Ingredients
  • 10  egg yolks
  • 10  egg whites
  • 3/4  cup  butter
  • 3/4  cup  sugar
  • 2  teaspoons  finely shredded lemon peel
  • 1  teaspoon  vanilla
  • 1  cup  all-purpose flour
  • 1/2  cup  cornstarch
  • 1/4  teaspoon  salt
  • 1/4  cup  sugar
  • 1  recipe  Vanilla Glaze
  • 1  recipe  Caramel Glaze
Directions

1. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease an 8-inch springform pan; set aside.

2. Preheat broiler. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color; set aside. In an extra-large mixing bowl beat butter on medium to high speed for 30 seconds. Gradually add 3/4 cup sugar, lemon peel, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add beaten egg yolks, beating until combined. In a small bowl stir together flour, cornstarch, and salt. Stir flour mixture into egg yolk mixture just until combined.

3. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into egg yolk mixture.

4. Pour 1/3 cup of the batter into the bottom of the prepared pan, spreading evenly. Broil about 5 inches from the heat for 1 to 2 minutes or until light brown.* (If necessary, give pan a half-turn for even browning.) Do not overbrown. Remove from broiler. Pour another 1/3 cup of the batter over top of first layer, spreading evenly. Broil as directed, turning pan if necessary. Repeat with the remaining batter, making 15 to 17 layers total. Cool in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Remove sides of pan; cool cake completely on wire rack.

5. Cut cake into 12 wedges. Place wedges on a wire rack set over waxed paper. Spread Vanilla Glaze over tops of wedges, letting some of the glaze drip down the sides. Drizzle wedges with Caramel Glaze. Let stand until set.

From the Test Kitchen*Test Kitchen Tip:
  • The first layers of batter will take longer to broil than the last layers, as the cake grows in height and gets closer to the heat source.
Vanilla Glaze
Ingredients
  • 2  cups  powdered sugar
  • 1  teaspoon  vanilla
  • 2 - 3  tablespoons  milk
Directions

1. In a small bowl combine powdered sugar and vanilla. Stir in enough milk to reach spreading consistency.

Nutrition Facts (Baumkuchen)
  • Servings Per Recipe 12,
  • cal. (kcal) 437,
  • Fat, total (g) 18,
  • chol. (mg) 186,
  • sat. fat (g) 10,
  • carb. (g) 62,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 44,
  • pro. (g) 7,
  • vit. A (IU) 583,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 245,
  • Potassium (mg) 82,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Caramel Glaze
Ingredients
  • 20  vanilla caramels, unwrapped
  • 1/4  cup  whipping cream
  •  Whipping cream (optional)
Directions

1. In a small saucepan combine caramels and 1/4 cup whipping cream. Cook and stir over low heat until caramels are melted. Remove from heat. If necessary, stir in enough additional whipping cream to reach drizzling consistency.

Nutrition Facts (Baumkuchen)
  • Servings Per Recipe 12,
  • cal. (kcal) 437,
  • Fat, total (g) 18,
  • chol. (mg) 186,
  • sat. fat (g) 10,
  • carb. (g) 62,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 44,
  • pro. (g) 7,
  • vit. A (IU) 583,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 245,
  • Potassium (mg) 82,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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