Baumkuchen (German Tree Cake) vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Both desserts share butter, eggs, vanilla and rum, but put them to very different use. The Baumkuchen creams butter with sugar and folds in whipped egg whites for a light batter scented with vanilla and almond, with rum only optional; it is broiled in fifteen thin golden layers that appear as rings when sliced, then coated in a glossy dark chocolate glaze. The cannelés combine milk, eggs, melted butter, vanilla and dark rum into a batter that rests at least 12 hours, then bake in buttered molds until a deep mahogany crust forms. One offers delicate, airy rings; the other a crisp, caramelized exterior perfumed with rum and vanilla.