Gluten-free Baumkuchen with chocolate glaze

Baking Baumkuchen layer by layer

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Line a square baking tin (20x20cm) with baking paper and preheat the oven to 300°C on the grill setting.
2. Separate two of the eggs and set the two yolks aside for now. Whisk the egg whites with the pinch of salt until stiff.
3. Now beat the butter with a hand mixer until smooth. Gradually add the sugar until the mixture comes together. Now you can also gradually mix in the two egg yolks and the third egg.
4. Mix three tbsp milk into the mixture. 
5. In a separate bowl, mix the flour with the starch, baking powder and vanilla sugar and slowly beat it into the egg, butter and sugar mixture on a low speed. 
6. Finally, fold in the beaten egg whites. The batter is now ready. 
7. Put two tbsp of the batter into the tin and spread it over the base. Make sure the layer is really thin so that you end up with enough marbled layers.
8. Place the tin in the oven approx. 20 cm below the grill for approx. 2 minutes. The layer is done as soon as it is golden brown. 
9. Take the tin out of the oven again and spread the next 2 tbsp of batter over the baked layer. Then bake the next layer for approx. 2 minutes. 
10. Repeat this step until all the batter has been used up (approx. 10-15 layers depending on the size of the tin).
11. Leave the cake to cool in the tin on a wire rack for about 30 minutes. 
12. Remove the cake from the baking paper and cut it into the shape you want – for example, bite-sized cubes, or leave it as a whole cake.
13. Finally, melt the chocolate over a bain-marie and pour it over the finished Baumkuchen. The chocolate glaze makes a lovely contrast to the fine, golden layers. Leave to cool and enjoy!