very good. though it doesn't has to take too much time and affort: I used a disposable mini tube pan, and simply pured the batter in thin layers one over the other. when done, and still very warm, i covered the surface with chunks of semisweet chocolate and after they melted simply spread it over, then chilled the whole thing, turned it over took the cake out and coated with chocolate. to make a true swiss baumkuchen just dubble the batter and bake it as suggested above in three 7" springform pans, "paste" the cakes when done with warm apricot jam (adds flavor and color) one on top of the other then cover the whole thing with cocolate frosting. this is originaly a very tall cake as the name suggests: baum = tree.
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