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Hi everyone! The holidays do weird things to bakers, and being vegan, at least I want to convert every seemingly incongruous recipe to my diet. Baumkuchen doesn't seem to have been veganized yet so maybe that's next. If you've never had it, it's sort of a hyper layer cake (baum=tree), whose batter is sort of a thin german pancake/crepe batter, fairly egg and yolk-heavy. You bake one layer for a short period, pour on another, bake, etc. You end up with about 20 or so layers, which is then covered in a dark chocolate ganache-style icing. Very rich, yet very subtle.

Anyway, I was hoping someone might be able to suggest the proper egg replacement? I have made challah and croissants with Ener-G. I may experiment with Matt's homemade version, and let you know, but please, any suggestions would be greatly appreciated!
Friday, November 20 2009, 12:33 PM
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  • Accepted Answer

    Vid
    Vid
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    Saturday, December 08 2012, 07:50 PM - #Permalink
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    It's been years since this was posted but I've got the BaumKuchen bug and I'm hoping you worked this out!
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  • Accepted Answer

    Mattie
    Mattie
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    Sunday, November 22 2009, 03:49 PM - #Permalink
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    Wow, a vegan version of this cake would rule. Let us know if you get it to work out. Based on recipes I've seen, it looks like it relies heavily on a batter mixed via the 'cream' method where you cream the margarine and sugar to get maximum air bubbles. Lately I've sworn off Earth Balance tub margarine for baking and strictly use Earth Balance Buttery Sticks due to them mimicking butter more accurately (less water). It then would probably be a good idea to sub soy yogurt or Egg Replacer for your eggs and take it from there.

    Let us know how it works out!
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