BaumKuchen

Prepare the Baking Pan (5 minutes): Butter a 9-inch square metal pan, line the bottom with parchment paper, butter the parchment, and flour the entire pan. Position the oven rack to the lowest level and preheat the broiler.

Cream Butter and Almond Paste (10 minutes): In a large bowl, cream the softened butter until light and fluffy. Add the almond paste in small chunks and beat until smooth. Incorporate Confectioners' Sugar, Cornstarch, Vanilla, and Salt (5 minutes): Add the sifted confectioners' sugar, cornstarch, vanilla extract, and salt to the butter mixture. Beat until smooth.

Add Egg Yolks (3 minutes): Beat in the egg yolks one at a time, ensuring each is well incorporated before adding the next. Continue beating until the mixture is smooth.

Prepare Meringue (7 minutes): In another bowl, beat the egg whites until soft peaks form. Gradually add the white sugar while continuing to beat the meringue until stiff, glossy peaks are achieved.

Combine Mixtures (5 minutes): Gently fold the meringue into the yolk mixture until just combined. Sift the all-purpose flour over the mixture and fold it in carefully to avoid deflating the meringue.

Layer and Broil (45-60 minutes): Spoon a small amount of batter onto the parchment paper in the prepared baking pan. Using a pastry brush, spread the batter into a thin, even layer that completely covers the paper. Place the pan under the broiler and cook until the layer is lightly browned (1-2 minutes). Repeat this process, brushing another layer of batter over the cake and broiling, until all the batter is used.

Cool and Trim (20 minutes): Allow the cake to cool completely in the pan. Once cooled, turn the cake out of the pan and trim the edges to create clean, even sides.

Prepare Chocolate Glaze (10 minutes): In a double boiler, combine the semisweet chocolate squares and vegetable oil. Heat until the chocolate is smooth and melted.

Glaze the Cake (15 minutes): With a pastry brush, brush one side of the trimmed cake with a thin layer of the chocolate glaze. Allow the glaze to harden before turning the cake over and glazing the other side. Let the glaze set completely.

Cut and Finish (10 minutes): Cut the glazed cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top of each strip with the remaining glaze and allow it to set. Store in the refrigerator, but serve at room temperature for the best flavor.