BAUMKUCHEN

While the bloggers were excited over Indonesian layer cake

Barry Apek has come up with 

Baumkuchen.

This is a layer cake 

baked with less egg & butter,

as such it is not as rich as the Indonesian Layer Cake.

As Barry Apek puts it,
the taste is absolutely heavenly, even without the chocolate ganache.

This is only a 7" cake.
It was finished before I could cook the ganache.

Perhaps you may like to try your hands on it:

Baumkuchen

(A) Almond Paste (100g)

55g almond meal

26g caster sugar

8g honey

11g hot water

(B) Cake

125g butter

2 yolks, 4 whites

50g caster sugar

60g icing sugar

75g corn flour

55g cake flour

1 tsp vanilla extract

1/2 tsp salt

1/4 tsp cream of tartar

(C) Chocolate Ganache

80g chocolate

120g whipping cream

1 Tbsp golden syrup

Method:

1) combine all ingredients of almond paste (A) 

2) and give it a blitz in the blender until fine, leave aside

3) beat butter together with icing sugar, vanilla extract & salt until light & creamy

4) add yolks & continue beating until fluffy

5) add almond paste & beat until incorporated, set aside

7) Beat egg white, cream of tartar & sugar until stiff and glossy

8) fold into egg batter

9) gently fold in sifted flours in 3 additions

10) scoop some batter into a lined 7" square tin, spread evenly

11) bake using grille mode 200-225'C until brown (about 3min)

12) scoop the next layer, continue until the batter is finished.

13) when done, leave on rack to cool before unmoulding

14) trim off the edges of the cake & set aside in fridge to cool

Ganache

1) gently heat cream to just boiling

2) pour into chocolate, and leave for a minute before stirring until even

3) add syrup & stir until smooth

4) place cake on a cooling rack

5) gently pour the ganache over the cake, let it run over the side 

6) use a spoon to gently guide the flow of chocolate

7) leave it to set