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.
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
250g dark chocolate
2 1/2 teaspoons vegetable oil
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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.
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.
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.
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.
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.
Chocolate Covering: In a bowl over a saucepan over boiling water, combine the chocolate and the oil. Heat until the chocolate is smooth.
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.
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.