Recipes Cuisine European Swiss BaumKuchen 4.9 (8) 6 Reviews 3 Photos A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte. Submitted by Kevin Ryan Updated on July 14, 2022 Save Rate Print Share Close Add Photo 3 3 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 1 to 9 - inch square cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ⅞ cup unsalted butter, softened 1 cup sifted confectioners' sugar ⅞ cup cornstarch 5 ½ ounces almond paste 1 ½ teaspoons vanilla extract 1 pinch salt 2 egg yolks 6 egg whites ¾ cup white sugar ¾ cup all-purpose flour 9 (1 ounce) squares semisweet chocolate 2 ½ teaspoons vegetable oil Directions Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, 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 parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, 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 broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. 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 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature. I Made It Print Nutrition Facts (per serving) 462 Calories 26g Fat 56g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 462 % Daily Value * Total Fat 26g 33% Saturated Fat 13g 65% Cholesterol 70mg 23% Sodium 33mg 1% Total Carbohydrate 56g 20% Dietary Fiber 2g 8% Total Sugars 34g Protein 6g 12% Calcium 33mg 3% Iron 2mg 10% Potassium 85mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.