Baumkuchen Recipe (German Tree Cake)

Method12 steps · about 3 hr 10 min

1. 1

   Step 1: Preheat for top-heat layer baking. For an oven with three broil levels, use the middle Broil 2 setting at 450°F /230°C with the bottom rack. For an oven with two levels, use LOW broil at 400°F /200°C with the middle rack. For an oven with separately controlled upper heat, choose the corresponding top-heat setting. Use one setting appropriate to your oven.

2. 2

   Step 2: Grease and flour the base and sides of a 9-inch /23 cm broiler-safe dark metal springform or cake pan, using extra butter and flour.

   Uses Extra butter as needed to grease the cake pan · Extra all-purpose flour as needed to dust the cake pan

3. 3

   Step 3: Separate the 6 large eggs and reserve their whites in a clean bowl. Whisk the 250 g room-temperature unsalted butter, 250 g sugar, six yolks and 1 tsp vanilla in a large bowl until smooth.

   Uses 250 grams unsalted butter ( at room temperature) · 250 grams granulated sugar · 6 large eggs, whites and yolks separated · 1 teaspoon pure vanilla extract

4. 4

   Step 4: Warm the 100 g chosen marzipan or almond paste with 45 ml amaretto or water in a microwave-safe bowl in 10-second increments, or gently in a small saucepan. Whisk until smooth, then stir into the prepared butter-yolk mixture.

   Uses 100 grams marzipan (or almond paste) · 45 ml amaretto OR water · butter-sugar-yolk mixture

5. 5

   Step 5: Sift together 150 g flour, 100 g cornstarch and 14 g baking powder. Whisk into the prepared almond mixture a tablespoon at a time until the batter is thick and smooth.

   Uses 150 grams all-purpose flour · 100 grams cornstarch · 14 grams baking powder · almond-flavoured butter-yolk mixture

6. 6

   Step 6: Whisk the six reserved whites with the pinch of salt to stiff peaks. Gently fold them into the prepared batter until just combined.

   Uses six reserved egg whites · 1 pinch salt · thick almond cake batter

7. 7

   Step 7: Spread about ½ cup /130 g of the prepared batter evenly over the pan base. Cook under the selected top heat for 3–4 minutes until the surface begins to turn golden. Add and spread the next thin batter layer and cook the same way. Repeat until all batter is used, about 9 layers. Stay at the oven and watch each layer closely because it can burn quickly.

   Top-heat cook each layer while watching · 3 minUses folded almond cake batter

8. 8

   Step 8: Test the centre with a cake tester or toothpick. If wet batter remains, switch to conventional 350°F /180°C and bake for 5–7 minutes, checking after 5 minutes. It is done when the tester has a few crumbs but no wet batter.

   Finish bake · 7 minUses layered almond cake

9. 9

   Step 9: Let the cake stand on a cooling rack until the pan can be handled, about 5 minutes. Loosen the cake edge with a thin knife and carefully remove the springform ring, or turn it out from the cake pan. Cover with a clean towel and cool completely.

   Uses fully baked layered cake

10. 10

    Step 10: Whisk the 100 g powdered sugar and 1 tbsp fresh lemon juice into a thick honey-like glaze. Spread over the top of the completely cooled cake.

    Uses completely cooled layered cake · 100 grams powdered sugar · 1 tablespoon fresh lemon juice

11. 11

    Step 11: For optional ganache, put the 60 g bittersweet chocolate in a small bowl. Heat the 60 ml cream over medium heat, whisking occasionally until nearly boiling, then pour over the chocolate. Let stand 1 minute, then stir until smooth. Cool until thick enough to pipe, refrigerating and stirring periodically if desired.

    Uses 60 grams bittersweet chocolate · 60 milliliters heavy whipping cream

12. 12

    Step 12: If making the ganache decoration, transfer the thickened ganache to a piping bag fitted with a small round tip and pipe tree-like rings over the glazed cake. Otherwise serve with the lemon glaze alone.

    Uses lemon-glazed layered cake · optional pipeable chocolate ganache