📝 About This Recipe
Known as the 'King of Cakes' in Germany, Baumkuchen is a spectacular rotisserie masterpiece characterized by its golden rings that resemble the growth rings of a tree. This spit-roasted delicacy features a delicate almond-scented sponge built layer by painstaking layer over an open flame or rotisserie element. The result is a dense, buttery, and incredibly moist cake with a unique caramelized profile that has been a symbol of master confectionery for centuries.
🥗 Ingredients
The Batter Base
- 250 grams Unsalted Butter (softened to room temperature)
- 250 grams Granulated Sugar
- 1 piece Vanilla Bean (seeds scraped)
- 1/4 teaspoon Salt
- 6 Large Eggs (separated)
Dry Ingredients & Aromatics
- 150 grams All-Purpose Flour (sifted)
- 100 grams Cornstarch (sifted)
- 100 grams Marzipan Paste (softened and broken into small bits)
- 2 tablespoons Dark Rum (optional but recommended)
- 1 tablespoon Lemon Zest (finely grated)
The Glaze
- 1/2 cup Apricot Jam (strained and warmed)
- 200 grams Dark Chocolate (60% cocoa or higher, chopped)
- 1 tablespoon Coconut Oil (for shine)
👨🍳 Instructions
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1
Prepare your rotisserie setup. If using an oven, set the broiler to high; if using an outdoor grill, set up the rotisserie spit and preheat the rear infrared burner or indirect coals to medium-high heat.
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2
In a large bowl, cream the softened butter, sugar, vanilla seeds, and salt until light and fluffy (about 5 minutes). Add the softened marzipan bit by bit, beating until fully incorporated and smooth.
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3
Gradually add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the rum and lemon zest.
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4
In a separate clean bowl, whisk the egg whites until stiff peaks form. Set aside.
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5
Sift the flour and cornstarch over the butter-yolk mixture. Gently fold them in 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 the volume.
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7
Prepare your spit: Wrap a wooden or metal rotisserie rod with parchment paper and secure it with kitchen twine. Lightly grease the parchment with butter.
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8
Turn on the rotisserie motor. Using a ladle or a wide brush, apply a very thin, even layer of batter (about 2-3mm thick) onto the rotating spit.
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9
Cook the first layer for 3-5 minutes until it is deep golden brown. This 'browning' is what creates the visible rings when the cake is sliced.
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10
Repeat the process: Apply another thin layer of batter over the cooked layer and roast until golden brown. Continue this process until all the batter is used, typically resulting in 15-20 layers.
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11
Once the final layer is browned, remove the spit from the heat and let the cake cool completely while still on the rod to maintain its shape.
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12
Carefully slide the cake off the rod and remove the parchment paper. Trim the uneven ends to reveal the beautiful internal rings.
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13
Brush the entire exterior of the cake with the warm, strained apricot jam to seal in moisture.
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14
Melt the dark chocolate and coconut oil together in a double boiler. Pour or brush the chocolate glaze over the cake, ensuring full coverage. Let the glaze set at room temperature.
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15
To serve, slice the cake crosswise into rings or into traditional 'wedges' to showcase the intricate layers.
💡 Chef's Tips
Ensure the marzipan is very soft before mixing; if it's cold, microwave it for 10 seconds to prevent lumps in the batter. Do not rush the browning process—the darker the layer, the more distinct the 'tree rings' will appear in the final slice. If you don't have a rotisserie, you can make a 'flat' version in a springform pan by broiling thin layers one by one under an oven broiler. Keep the batter bowl away from the heat source while cooking to prevent the butter from melting out of the raw batter. Use a drip pan under the rotisserie to catch any stray drops of batter and keep your grill or oven clean.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream to balance the dense texture. Pair with a glass of Riesling or a robust dessert wine like Sherry. A side of fresh tart berries, such as raspberries or red currants, cuts through the richness of the marzipan. Enjoy alongside a strong cup of Earl Grey tea or traditional German coffee. For a modern twist, serve with a scoop of salted caramel gelato.