📝 About This Recipe
Known as the 'King of Cakes,' Baumkuchen is a spectacular German delicacy famous for its distinctive golden rings that resemble the growth rings of a tree. Traditionally baked on a rotating spit over an open fire, this home-kitchen version utilizes the broiler to achieve those iconic, caramelized layers of almond-scented sponge. Each bite offers a sophisticated harmony of buttery crumb, aromatic marzipan, and a decadent dark chocolate glaze, making it the ultimate centerpiece for any festive celebration.
🥗 Ingredients
The Batter
- 250 grams Unsalted butter (softened to room temperature)
- 250 grams Granulated sugar
- 6 large Eggs (separated into yolks and whites)
- 100 grams Marzipan paste (softened/grated)
- 150 grams All-purpose flour (sifted)
- 100 grams Cornstarch (sifted)
- 1 teaspoon Vanilla bean paste
- 1/4 teaspoon Salt
- 2 tablespoons Dark rum (optional, for depth of flavor)
- 1 teaspoon Lemon zest (finely grated)
The Apricot Glaze
- 150 grams Apricot jam (smooth or strained)
- 1 tablespoon Water
The Chocolate Coating
- 200 grams Dark chocolate (60% cocoa) (finely chopped)
- 20 grams Coconut oil or butter (for a glossy finish)
👨🍳 Instructions
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1
Preheat your oven's broiler (grill) setting to high. Grease an 8 or 9-inch springform pan and line the bottom with parchment paper.
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2
In a large bowl, cream the softened butter and 150g of the sugar until light and fluffy. Gradually beat in the softened marzipan until no lumps remain.
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3
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla bean paste, lemon zest, and rum.
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4
In a separate clean bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the remaining 100g of sugar and continue whisking until stiff, glossy peaks form.
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5
Sift the flour and cornstarch together. Gently fold 1/3 of the egg whites into the butter mixture to lighten it, then alternate folding in the flour mixture and the remaining egg whites until just combined.
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6
Spread a thin, even layer of batter (about 3-4 tablespoons) onto the bottom of the prepared pan. Use an offset spatula to ensure it reaches the edges.
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7
Place the pan under the broiler, about 5-7 inches from the heat source. Bake for 2-4 minutes until the layer is golden brown. Watch closely as it can burn in seconds!
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8
Remove the pan and spread another thin layer of batter directly over the cooked layer. Return to the broiler and repeat the process until all batter is used (aiming for 10-15 thin layers).
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9
Once the final layer is browned, remove the cake from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
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10
Heat the apricot jam and water in a small saucepan until bubbling. Strain through a fine-mesh sieve and brush the warm glaze over the top and sides of the cooled cake. Let it set for 30 minutes.
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11
Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (bain-marie). Stir until smooth and glossy.
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12
Place the cake on a rack over a piece of parchment paper. Pour the chocolate glaze over the cake, using a spatula to ensure the sides are fully covered. Allow the chocolate to set at room temperature before serving.
💡 Chef's Tips
Precision is key: use a kitchen scale for the most authentic results. Keep a constant eye on the broiler; the difference between perfectly caramelized and burnt is often just 15 seconds. If the top of your cake becomes uneven, lightly press it down with a piece of parchment paper while warm to level the layers. For the most distinct 'rings,' ensure each layer is browned to a deep golden color before adding the next. Let the cake rest for 24 hours before eating; the flavors develop and the texture becomes more moist and 'short' over time.
🍽️ Serving Suggestions
Serve thin wedges with a dollop of unsweetened whipped cream to balance the rich chocolate. Pair with a glass of dry German Riesling or a robust dark coffee. Traditionally enjoyed during Advent with a steaming mug of Glühwein (mulled wine). Dust with a tiny pinch of sea salt over the chocolate glaze for a modern twist. Decorate the base with toasted sliced almonds for added texture and visual appeal.