Swiss Layered Cake

    Swiss Layered Cake

    Recipe Picture:Swiss Layered Cake
    2

    Swiss Layered Cake

    (9)
    1hour10min


    8 people made this

    This recipe is a simpler version of the Swiss cake, Baumkuchen. It is a delicious layered cake with a chocolate coating. You can use marzipan instead of almond paste, but keep in mind that marzipan contains more sugar.

    Ingredients
    Serves: 12 

    • Cake
    • 220g unsalted butter, softened
    • 150g almond paste
    • 1 cup (125g) icing sugar, sifted
    • 7/8 cup (120g) cornflour
    • 1 1/2 teaspoons vanilla essence
    • 1 pinch salt
    • 2 egg yolks
    • 6 egg whites
    • 3/4 cup (150g) white sugar
    • 3/4 cup (90g) plain flour
    • Chocolate Covering
    • 250g dark chocolate
    • 2 1/2 teaspoons vegetable oil

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cake: Butter a 20cm square metal cake tin. Place a sheet of baking paper in the bottom. Butter the paper and flour the whole cake tin. Position the rack of the oven to the lowest level and preheat the grill.
    2. In a large bowl, cream the butter until light and fluffy. Add in the almond paste in small chunks then beat until smooth. Add the icing sugar, cornflour, vanilla and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
    3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this and fold in.
    4. Spoon a small amount of batter onto the greaseproof paper in the cake tin. With a pastry brush, paint the batter flat. You want to cover the paper completely, but have a thin layer. Place under the grill and cook until light brown; this should take about 1 to 2 minutes.
    5. Brush another layer of the batter over the cake and place under the grill. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the tin and trim the edges clean.
    6. Chocolate Covering: In a bowl over a saucepan over boiling water, combine the chocolate and the oil. Heat until the chocolate is smooth.
    7. To Assemble: With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over and brush the other side. Allow the cake to set.
    8. Cut the cake into 6 narrow strips, each about 4cm wide. Brush the sides and top with the chocolate and allow to set. Store in the refrigerator, but serve at room temperature.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (7)

    by
    43

    Please let me share with you the history of this cake. It was originaly baked in a open fireplace and spooned over the spit that was then turned by hand just a meats used to be cooked on a spit and when the cake was done it had a hole in the center and the outside was not nice and smooth but had the texture of treebark therefore the name Baumkuchen or Treecake. A very old receipe still available in german back shops today. Enjoy  -  07 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    27

    very good. though it doesn't has to take too much time and affort: I used a disposable mini tube pan, and simply pured the batter in thin layers one over the other. when done, and still very warm, i covered the surface with chunks of semisweet chocolate and after they melted simply spread it over, then chilled the whole thing, turned it over took the cake out and coated with chocolate. to make a true swiss baumkuchen just dubble the batter and bake it as suggested above in three 7" springform pans, "paste" the cakes when done with warm apricot jam (adds flavor and color) one on top of the other then cover the whole thing with cocolate frosting. this is originaly a very tall cake as the name suggests: baum = tree.  -  14 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    25

    If you dont have a rotating spin, you can also use a square pan that the japanese use along with a rolled up aluminum foil, half an inch big to where it'll fit right in the square pan, dont forget to cover the rolled aluminum with oil. Use the same technique that you use to make a tamagoyaki (put this in youtube to see how its done), a rolled up egg dish. you put a thin batter on the square pan, let it cook until light brown as mention on #4 then put in the rolled up aluminum on the top, carefully use a spatula and roll it down to the bottom. take the battered aluminum out carefully and do the same thing over again with the cooked batter, then putting the battered aluminum on the top and roll it to the bottom again. repeat the steps~ hope this helps, i actually saw this on a cooking/romance series~  -  16 Mar 2010  (Review from Allrecipes USA and Canada)

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