This Baumkuchen recipe yields a stunning almond-flavored cake with many paper thin layers (mine has 11). While it is traditionally made on a spit, my version for home bakers can be done in the oven. It's not a cake for beginners, but if you are up for a challenge, you will be wildly rewarded with the end result. The cake is gorgeous, moist, not too sweet, and the almond flavor pairs so well with the dark chocolate topping.
Prep time: PT30M
Cook time: PT18M
Total time: PT48M
Rating
5 stars (1 reviews)
Keywords
baumkuchen, tree cake
Ingredients
18 tablespoons unsalted butter (room temperature - this is the same as 1 cup + 2 tablespoons)
1 1/4 cups sugar
6 large eggs (separated)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 ounces marzipan
3 tablespoons amaretto
1 1/4 cups all-purpose flour
2/3 cup cornstarch
3 teaspoons baking powder
7 1/2 ounces dark chocolate
Categories
Dessert
Cuisine
German
Steps
In a medium-sized mixing bowl, beat together the butter and sugar with an electric mixer until light and fluffy.
Mix in egg yolks, vanilla extract, and almond extract until frothy. Set aside.
Break up the marzipan and heat it in a small pot on low heat with amaretto. Stir until smooth. (You can also do this in the microwave in short bursts, but it is harder to monitor and you run the risk of burning the marzipan.)
Add melted marzipan to the batter and stir until full combined.
Mix flour, cornstarch, and baking powder together and add to the batter a little bit at a time.
Whip egg whites until stiff peaks form. They should hold their shape when lifted with a whisk.
Fold egg whites into batter.
Turn on the broiler to 450 F and make sure to have a shelf in the middle position in the oven.
Line a 9" springform pan with parchment and spread about 3 tablespoons of batter over the parchment.
Place in the oven until it just starts to brown. Keep a very close eye on it. In my oven, this took 100 seconds.
Spread the next layer of batter on top of the first one and return to the oven until that layer just starts to brown.
Repeat until all of the batter is used up. It should be about 11 layers.
Cool the cake to room temperature and then remove it from the springform.
Set an inverted bowl on top of a piece of parchment paper and place the cake on the bowl.
Melt and temper the chocolate.
Pour melted chocolate over the top and down the sides of the cake. Smooth and even it out with an offset spatula.
Cool to room temperature then store in an airtight container until ready to serve.
