Korean Baumkuchen

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 350
• Protein: 6 g
• Carbs: 36 g
• Fat: 20 g

Ingredients

• 2.7 piece Egg ( whole )
• 66.7 g White sugar
• 80 g Minimum butter sweet ( melted into brown butter )
• 66.7 g Wheat flour ( sifted )
• 26.7 g Corn starch
• 26.7 ml Whole milk
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Prepare brown butter

   Melt the butter in a saucepan. When it stops sizzling and smells like toasted hazelnuts, it should be amber-colored. Filter immediately.

2. Whisk the base

   Whisk eggs with sugar and vanilla. The mixture should turn pale, double in volume, and form a ribbon when the whisk is lifted.

3. Fold in dry ingredients

   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. Bind the batter

   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. Layered baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature in an airtight container to maintain its softness.