Baumkuchen

 

Cream pie
 
  • 150 GRAM CORN STARCH
  •  6 EGGS, split
  • 1/2 CUP MILK
  • 150 GRAM SOFT BUTTER
  • 125 GRAM SUGAR
  • 100 GRAM APRICOT JAM
    •
 

Beat the egg whites until fluffy. Put the egg yolks, the corn starch, the butter, the sugar and the milk together and whisk this for 5 minutes with an electric mixer. Add the egg whites and carefully fold them in. Put a very thin layer of this mixture into a greased springform pan and put this in the oven at 220 degrees Celsius for 3-4 minutes; the top side should be golden brown; keep watching, it burns easily! Add another layer, bake again for 3 minutes. repeat the process until the batter has finished. Spread the jam over the top layer and allow the cake to cool down for 4 hours.

Traditionally, the baumkuchen is baked around a turning spit so the layers become vertical and look like year rings of a tree -  hence the name Baumkuchen (tree cake in German). Baumkuchen made this way is a bit similar to spiced  layer cake from Indonesia.
Roll out the puff pastry and cut it in 5 rectangles. Bake the rectangles in the oven at 200 degrees Celsius until they are golden brown. Stir the egg yolks together with the sugar, the brandy and the flour. Bring the milk to the boil with the vanilla sugar. Add the egg yolk mixture and heat it slowly, while stirring, until it thickens and almost boils; don't let it boil though. Allow the cream to cool down slightly. Cover one layer of puff pastry with a quarter of the cream, add the next layer and so on; finish with a layer of pastry.


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