Mirror glazed Baumkuchen

Whisk the eggs, sugar, a pinch of salt and vanilla paste in a mixing bowl for a minute.

Heat over a double boiler to 170F.

Transfer to a stand mixer and whip with the whisk attachment on high about 10 minutes, until tripled in volume.

Meanwhile brown the butter: simmer pads of butter in a sauce pot on low heat until it starts to darken, then take off the heat and cool a minute or so. Otherwise simply melt it.

With the mixer running, add the butter a splash at a time with the whole milk; mix one more minute.

Sift in the cake flour and gently fold or balloon-whisk it in until absorbed.

Prepare the baking container with a little butter and parchment.

Ladle in a thin layer of batter and broil until caramelized on top; repeat for at least 10 layers, timing each layer two and a half minutes so none scorch.

Cool 10 to 15 minutes before removing from the container.

Trim the top and bottom flat with a serrated bread knife; punch a hole out of the middle if wanted.

Cover and refrigerate at least an hour before glazing.

Glaze: in a small saucepan on low heat bring the water, sugar, corn syrup and sweetened condensed milk to a simmer.

Bloom the gelatin in cold water in a small bowl, about five minutes.

Chop the dark chocolate fine, put it in a small mixing bowl and pour the simmering mixture over; stir until melted.

Stir in the bloomed gelatin while still very warm until combined.

Transfer to a pouring container and cool to around 90F.

Set the chilled cake on a baking rack and pour the glaze over evenly until fully covered; let it stiffen a little before slicing with a hot knife.