📝 About This Recipe
Known as the 'Tree Cake' for its mesmerizing rings that resemble the growth lines of an ancient oak, Baumkuchen is the pinnacle of German confectionery craftsmanship. This architectural masterpiece features thin, delicate layers of almond-scented sponge, individually grilled to golden perfection and finished with a silky apricot glaze and dark chocolate coating. It offers a sophisticated balance of buttery richness and subtle marzipan notes, making it the ultimate centerpiece for a festive afternoon tea.
🥗 Ingredients
The Batter
- 250 grams Unsalted butter (softened to room temperature)
- 250 grams Granulated sugar
- 6 large Eggs (separated into yolks and whites)
- 150 grams All-purpose flour (sifted)
- 100 grams Cornstarch (sifted)
- 100 grams Marzipan paste (softened or grated)
- 1 teaspoon Vanilla bean paste
- 1/4 teaspoon Salt
- 2 tablespoons Dark rum (optional, for depth of flavor)
The Glaze and Coating
- 150 grams Apricot jam (strained to remove chunks)
- 2 tablespoons Water (to thin the jam)
- 200 grams Dark chocolate (60% cocoa) (finely chopped)
- 20 grams Coconut oil or cocoa butter (for a glossy finish)
👨🍳 Instructions
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1
Preheat your oven's broiler (top grill) to its highest setting. Grease a 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 completely smooth.
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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 paste and dark 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, whisking until stiff, glossy peaks form.
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5
Sift the flour and cornstarch over the butter mixture. Fold it in gently using a spatula until just combined.
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6
Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites carefully to maintain as much air as possible.
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7
Spread a very thin layer (about 3-4 tablespoons) of batter evenly over the bottom of the prepared pan. The layer should be only 2-3mm thick.
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8
Place the pan under the broiler for 2-3 minutes, or until the layer is golden brown. Watch closely as it can burn in seconds!
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9
Remove the pan and spread another thin layer of batter over the cooked layer. Return to the broiler for another 2-3 minutes until golden brown.
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10
Repeat this process until all the batter is used. You should end up with 10 to 15 thin, distinctive layers.
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11
Once the final layer is browned, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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12
Heat the apricot jam and water in a small saucepan. Brush the warm glaze all over the top and sides of the cooled cake to seal it.
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13
Melt the dark chocolate and coconut oil together in a double boiler. Pour the chocolate over the cake, using a spatula to ensure the sides are fully coated. Let the chocolate set before serving.
💡 Chef's Tips
Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling. Use a kitchen scale for the batter layers to ensure each 'ring' is perfectly even in thickness. Keep a very close eye on the broiler; the difference between a perfect golden brown and a burnt layer is often less than 30 seconds. If the marzipan is too firm, microwave it for 10 seconds or mix it with a tablespoon of the egg whites to soften it before adding to the butter. For the cleanest slices, use a sharp serrated knife dipped in hot water and wiped dry between each cut.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream to balance the rich chocolate. Pair with a glass of sweet dessert wine like a Riesling Auslese or a late-harvest Gewürztraminer. Accompanied by a hot cup of Earl Grey tea or a strong German coffee. Garnish with fresh raspberries or red currants for a pop of acidity and color. Slice into thin wedges to showcase the beautiful internal layers that give the cake its name.