Baumkuchen

Baumkuchen Recipe
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Recipe Rating:
 2 Ratings
Categories: Cakes, Fruit Desserts, Chocolate
Keywords: Christmas, orange, swedish, german, Holidays, Apricot, Almond, Belgium, tree, curls
Serves: 12-16
Prep Time:
Cook Time:

Ingredients

FOR CAKE
1 c cake flour
3/4 c corn starch
14 Tbsp unsalted european style butter, softened
1 c sugar
1/2 c heavy cream
14 oz almond paste
10 lg eggs, separated (yolks in one bowl, whites in another)
20 oz jar of apricot, or orange preserve.
FOR CHOCOLATE GLAZE
6 Tbsp butter
3 tsp pure vanilla extract
2 Tbsp corn syrup, light
2 Tbsp spiced rum
2 tsp orange extract
6 oz semi sweet chocolate, chopped
FOR GARNISH (OPTIONAL)
1 c sliced almonds
chocolate curls
Pinched by rmid, and 75 more.
x3
Cooked to Perfection
Jacksonville, FL (pop. 821,784)
NakedMaggie
Member Since Aug 2011
 
 
 
 
 
 
 
 
 
 
Maggie May's Notes:

In a small town in German some guy had an amazing idea back over 500 years ago. He was like "Hey, I can make a cake with many many thin layers by cooking each layer at a time really fast." My only guess is that the original experiments he made probably wasn't that great, but it was a recipe that had over 500 years to be perfected, so it obviously got better!

This cake takes 2-3 hours just to bake off, and you have to wait 6 hours before garnishing it off, so devote a free night to it basically.
Adapted from a recipe by Sasha Martin. globaltableadventure.com/ab...

 

Directions
1
Be sure all ingredients are at room temperature before you begin.

Set oven to broil. Adjust wracks in your oven so that the wrack you will be using isn't too close tot he heating unit of the oven.
2
Whip the egg whites in a large mixing bowl into peaks. Basically until it looks like whipped cream.
3
With a standing mixer or hand mixer, cream almond paste together with cream, about one tablespoon at a time. Fully incorporating each bit of cream before adding more.
4
Cream butter into almond paste mixture until it is very fluffy. Scrape down sides.
5
Beat sugar into batter until completely incorporated. Scrape down sides.
6
Beat in one egg yolk at a time.
7
Beat in vanilla extract.
8
In a separate large mixing bowl, sift flour together with cornstarch.
9
Add flour to the almond paste batter in thirds, completely incorporating the flour with each addition
10
Gentle fold the egg whites into the batter until completely incorporated.
11
Now for fun! Grease a 9 inch spring form pan and lay a parchment paper circle at its bottom.
12
Spoon about 3/4 cup of the batter evenly on the bottom on the pan.

Side note: A trick for spreading batter evenly, simply let gravity do it for you. Put batter in your pan and tip your pan to the side and rotate until the entire area is coated. Super flat and super even that way.
13
Bake pan for 40 to 120 seconds, or until batter turns a nice golden color. The darker the layer the more visible it will be when you cut into the cake. But do NOT burn anything. Any burning will ruin the entire cake!
14
Every other layer of the cake will only be about a 1/4 to 1/2 cup of batter. The first layer was more to provide a base and so the parchment wouldn't burn or curl.
15
Every 2 or 3 layers spread an even layer of preserve on the cake before pouring in more batter. It'll sweeten and moisten the cake.
16
Repeat broiling instructions until you run out of batter. Will make between 20 and 30 layers.
17
Once you are done broiling(not baking), cool cake completely then refrigerate for at least 6 hours.
18
Once cake is refrigerated start working on your glaze. Firstly by heating a small sauce pan on medium-low heat.
19
Melt butter in pan then add chocolate and corn syrup. Stir continuously to keep from burning.
20
Once chocolate is completely melted add rum and extracts. Mix well.
21
Coat entire cake with apricot preserves, as much as you wish or have left. Spread evenly.
22
Pour chocolate glaze over cake and spread evenly with a spatula. Glaze will set as it cools.
23
Garnish cake with almonds and chocolate curls if desired.
Comments

1-12 of 23 comments

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aurora
Dec 27, 2012
Beautiful! A job well done!
NakedMaggie
Maggie May Schill NakedMaggie
 
 
 
 
 
 
 
 
 
 
Dec 27, 2012
Thanks Aurora. We've been making this cake around Christmas time for 6 years now.
INOCOOKBUTILOOK
roberta massey INOCOOKBUTILOOK
 
 
 
 
 
Dec 27, 2012
Looks absolutely beautiful!!
user Kim Biegacki pistachyoo
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
The Power of Orange
Daughters of the KING
sailboat
Dec 28, 2012
You're recipe is exactly like the one I posted.
sailboat
Dec 28, 2012
In reality...the cake dates back to the 1500 hundreds and can even be traced back to the Rome times.
NakedMaggie
Maggie May Schill NakedMaggie
 
 
 
 
 
 
 
 
 
 
Dec 28, 2012
I'll take a look. Did you adapt from Sasha Martin's recipe. I adapted it from her method about a year ago.
sailboat
Dec 29, 2012
Maggie...for the almond one, yes I did. But I have a recipe I have used for decades, never measured it all out or wrote any written instructions. (And at my age I am getting too lazy to measure it all out or write all the complicated instruction down.) I usually make it with hazelnut paste and rose water. Not sure if I learned how to make it from my girlfriend's Mom or from my ExMIL or from the old German guy who built the Convention Center up on the mountain. I added lots of helpful hints on making.
This year I had to sit on the floor to make it with a large cookie try to hold all the bowls of ingrediences, the springform pan and my oven mitts. Bending up and down was impossible for me. (Wish I had my old electric stove with the oven and broiler on top).
I was think one day I would experiment with using an electric oven (the one that sits on the counter..
I made 5 of these this Christmas as gifts.
sailboat
Dec 29, 2012
Have you seen the Crepe cake?
Jaded_spoon
Jaded spoon Jaded_spoon
 
 
 
 
 
 
Dec 29, 2012
The Hungarians have a cake of many layers called Dobosh Torte (drum cake). It is a classic and much like your cake will take several hours to make and is made of differing flavors but it is well worth it. You've given me an idea of what to post next. Thank you!!!
NakedMaggie
Maggie May Schill NakedMaggie
 
 
 
 
 
 
 
 
 
 
Dec 29, 2012
Hey Bonnie,
No I never made a crepe cake. I've heard of them and seen them, it seems about as much work as the baumkuchen. Haven't attempted one yet. Some one once told me it had like 100 layers.

Yeah one of those ovens that sit in the counter are my dream. I have to go up and down too, a lot of sitting on my knees.
NakedMaggie
Maggie May Schill NakedMaggie
 
 
 
 
 
 
 
 
 
 
Dec 29, 2012
Hey Jaded,
Good luck with your drum cake :-D

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