Mini Chocolate Baumkuchen
What You Need
Ingredients
Preparation
The classic German “tree cake,” Baumkuchen, is a rich and delicious sponge-like cake named for its layered appearance. Traditionally baked on a spit, its distinctive rings, visible when sliced, resemble a tree’s growth rings, symbolizing good luck and long life. This beloved cake is easily made at home by spreading thin layers of batter in a HexClad Japanese Egg Omelet Pan to create rectangular pancakes. These are rolled one into another to form a log, which is sliced into the iconic rings. Note that you will need sturdy aluminum foil to create a rolling pin for the cake.
*This recipe originally ran stateside on HexClad.com.
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Prepare aluminum cake pin. Cut a 12-inch/30-cm long strip of aluminum foil. Fold in half lengthwise, then roll tightly to create a rolling pin-like rod that’s about ¾-inch-/2-cm-thick and 6-inch-/15-cm-wide; set aside.
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Make batter. In a small bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine; set aside.
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Fit a stand mixer with bowl and whisk attachment. Add egg whites and sugar. Whisk on medium high until stiff peaks form, about 8 minutes. Remove bowl from mixer. Using a flexible spatula, gently add egg yolks, honey and vanilla. Fold until combined, then gently fold in flour mixture.
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Using a flexible spatula, fold milk and melted butter into batter until smooth.
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Cook and roll baumkuchen layers. Line a baking sheet with parchment paper; set aside.
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In a HexClad Japanese Egg Omelet Pan over medium, heat 1 scant teaspoon butter until melted. Swirl to coat surface, then add ¼ cup/60 ml batter. Quickly lift and tilt pan to spread batter evenly across all four corners. Cover pan with a small sheet of foil and cook until batter is dry and cake is just cooked through, about 2 minutes.
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Uncover pan, then place prepared aluminum foil roll horizontally along one short edge of cake. Using a spatula, gently roll cake up and over foil roll, wrapping cake completely around it. Transfer to a clean work surface.
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Repeat with more butter and batter to make three additional cake layers, rolling each onto previous layer once cooked. Slide finished cake roll onto prepared baking sheet.
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Repeat with remaining batter, making three more logs with four layers each. Cool completely, then slice each log horizontally into four pieces. You should have 16 cake slices.
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In a HexClad 2QT/2 L Hybrid Saucepan over medium, bring 1 inch/2.5 cm water to a simmer. Place a medium heatproof bowl over saucepan and add chocolate and oil. Cook, stirring constantly, until melted and smooth; remove from heat.
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Carefully dip each ring of baumkuchen halfway in chocolate. Return to baking sheet and sprinkle with pistachios. Let cool until chocolate is set and serve.
