Baumkuchen Petits Fours

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal later.

2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Gradually add the flour to the wet mixture, alternating with the milk, and mix until just combined. Be careful not to overmix the batter.

4. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, transfer the cake to a wire rack to cool completely.

6. Once the cake has cooled, use a serrated knife to carefully trim the edges to create straight sides. Then, cut the cake into small rectangles or squares, about 1x1 inch in size.

7. To make the glaze, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for a minute before stirring until smooth and glossy.

8. Dip each petit four into the chocolate glaze, allowing any excess to drip off. Place the petits fours on a wire rack set over a baking sheet to catch any drips. Add sprinkles or edible flowers on top for decoration.

9. Let the glaze set for about 30 minutes at room temperature or expedite the process by placing the petits fours in the refrigerator for 10-15 minutes.

10. Once the glaze is set, transfer the Baumkuchen Petits Fours to a serving platter and enjoy these delightful treats with a cup of tea or coffee.