Nut-Free Baumkuchen
Indulge in the delicate, layered perfection of Nut-Free Baumkuchen, a delightful twist on the classic European tree cake. This nut-free version maintains the signature intricate layers, achieved by broiling thin layers of batter one at a time, resulting in a stunning, striated design that's as delicious as it is beautiful. Flavored with vanilla and a hint of bright lemon zest, each bite is light, buttery, and irresistibly moist. Topped with a luscious dark chocolate glaze, this show-stopping dessert is perfect for celebrations or as a sophisticated treat for any occasion. With approachable ingredients like all-purpose flour and cornstarch and no nuts in sight, it's a universally pleasing creation that's ideal for those with nut allergies. Ready in just 90 minutes, this 10-serving masterpiece is sure to impress and delight both your eyes and your taste buds!
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Recipe Information
Ingredients
- 250 g Unsalted butter, softened
- 200 g Granulated sugar
- 1 tbsp Vanilla extract
- 1 tsp Lemon zest
- 6 Large eggs
- 100 g All-purpose flour
- 50 g Cornstarch
- 1 tsp Baking powder
- 1 pinch Salt
- 2 tbsp Milk
- 200 g Dark chocolate, chopped
- 50 ml Heavy cream
Instructions
Preheat your oven's broiler and position the rack in the middle. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
Add the vanilla extract and lemon zest, and beat until incorporated.
Separate the egg whites from the yolks. Add egg yolks one at a time, beating well after each addition.
In another bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing gently to combine. Stir in the milk until the batter is smooth.
In a clean bowl, beat the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter in three parts, ensuring not to deflate the mixture.
Spoon a thin layer of batter into the prepared pan and smooth it out with a spatula. Place under the broiler for 2-3 minutes, or until lightly golden.
Remove the pan from the oven, add another thin layer of batter, spread evenly, and return to the broiler for another 2-3 minutes.
Repeat layering and broiling until all the batter is used, resulting in multiple golden layers. Let the cake cool completely in the pan on a wire rack.
For the chocolate glaze, heat the heavy cream in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy.
Pour the chocolate glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
4849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.1 g | 401% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1714 mg | 571% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 251.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 391 mg | 30% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 1773 mg | 38% | |
*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.
