Gluten-Free Baumkuchen
Delightfully decadent and naturally gluten-free, this Gluten-Free Baumkuchen is a showstopping layered cake that's as mesmerizing as it is delicious. Perfectly golden layers are baked one at a time, creating a stunning stripe effect that pairs beautifully with the rich, silky dark chocolate glaze. Butter, almond flour, and brown rice flour combine to give this dessert a tender crumb while keeping it suitable for gluten-sensitive eaters. Lightly sweetened and subtly fragrant with vanilla, it's a treat worth every step of the process, making it an elegant centerpiece for celebrations or an indulgent afternoon tea. Ready to impress? This recipe is a must-try for anyone looking to master layered cakes with a gluten-free twist.
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Recipe Information
Ingredients
- 150 grams Butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 6 large Egg yolks
- 6 large Egg whites
- 1 pinch Salt
- 100 grams Brown rice flour
- 50 grams Cornstarch
- 50 grams Almond flour
- 1 teaspoon Baking powder
- 100 ml Milk
- 150 grams Dark chocolate
- 100 ml Heavy cream
Instructions
Preheat the oven to 220°C (428°F) and position the oven rack about 10cm from the heating element.
Line a square baking pan (20x20 cm) with parchment paper, ensuring the paper extends over the edges for easy removal.
In a mixing bowl, beat the butter until creamy, then add the sugar and vanilla extract and continue to beat until the mixture is light and fluffy.
Add egg yolks individually, beating well after each addition.
Sift together the brown rice flour, cornstarch, almond flour, and baking powder in a separate bowl.
Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until well combined.
In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
Spoon a thin layer of batter (about 2-3 tablespoons) into the prepared baking pan and spread evenly. Bake for 3-4 minutes until golden brown.
Remove from the oven, and add another thin layer of batter, spreading it evenly on top of the first. Bake again for 3-4 minutes until golden brown.
Repeat the layering and baking steps until all the batter is used up. The time in the oven should be adjusted based on how browned the layers become.
Let the cake cool slightly in the pan, then lift it out using the parchment paper and leave to cool completely on a wire rack.
To make the glaze, chop the dark chocolate and place in a heatproof bowl.
Heat the heavy cream in a saucepan until just boiling, then pour over the chocolate. Let sit for a few minutes, then stir until smooth.
Pour the chocolate glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1579 mg | 526% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 235.1 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 526 mg | 40% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
