Korean Baumkuchen
Ingredients
- 2.7 pcEgg (whole)
- 66.7 gWhite sugar
- 80 gUnsalted butter (melted into brown butter)
- 66.7 gWheat flour (sifted)
- 26.7 gCorn starch
- 26.7 mlWhole milk
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
A layering of thin golden layers, a dense yet melting texture reminiscent of tree rings. The scent of brown butter and vanilla dominates straight from the oven.
- 1
Melt the butter in a saucepan. When it stops sizzling and smells like toasted hazelnuts, it should be amber-colored. Filter immediately.
- 2
Whisk eggs with sugar and vanilla. The mixture should turn pale, double in volume, and form a ribbon when the whisk is lifted.
- 3
Sift flour, starch, and salt over the eggs. Fold gently with a spatula using a bottom-to-top motion to avoid popping the air bubbles.
- 4
Pour in the cooled brown butter and milk. Mix gently until the batter is perfectly smooth and glossy. It should coat the back of a spoon.
- 5
Under the oven grill, spread a thin ladle of batter in a buttered mold. Bake for 2 minutes until the top is deep brown. Repeat layer after layer.
Frequently asked questions
How do you get this dish right?
- Keep your eyes on the oven; the color goes from golden to burnt in ten seconds under the grill.
- Let the cake cool completely before trimming; the layers will be much sharper when sliced.
How long does this dish keep?
Keeps for 3 days at room temperature in an airtight container to maintain its softness.
