BaumKuchen — Swiss Layer Cake

Ingredients

• •7/8 cup unsalted butter, softened
• •1 cup sifted confectioners’ sugar
• •7/8 cup cornstarch
• •5 1/2 ounces almond paste
• •1 1/2 teaspoons vanilla extract
• •1 pinch salt
• •2 egg yolks
• •6 egg whites
• •3/4 cup white sugar
• •3/4 cup all-purpose flour
• •9 (1 ounce) squares semisweet chocolate
• •2 1/2 teaspoons vegetable oil

Directions

1. 1Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan.
2. 2Position the rack of the oven to the lowest level, and preheat the broiler
3. 3In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth.
4. 4Add the confectioners’ sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
5. 5In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks.
6. 6Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
7. 7Spoon 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.
8. 8Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes.
9. 9Brush 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.
10. 10Cool completely. Turn the cake out of the pan, and trim the edges clean.
11. 11In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth.
12. 12With a pastry brush, brush one side of the trimmed cake with some chocolate. Don’t make it too thick. Allow this to harden.
13. 13Turn the cake over, and brush the other side. Allow the cake to set.
14. 14Cut the cake into 6 narrow strips, each about 1-1/2 inches wide.
15. 15Brush the sides and top with the glaze, and allow to set.
16. 16Store in the refrigerator, but serve at room temperature.