Mandel Baum Torte/Kuchen-German 4 Almond Tree Cake
This takes a long time to make, but is so good.
I have made them and loved making it. It is a cake for a very special occasion. For pictures on how to assemble and cook go to Global Table Adventures.
I decide to rename this torte/kuchen. Mandel Baum Torte/Kuchen. Mandel means almond in German and Baum means tree.
To make the Almond Paste. How to Make Almond Paste.
1 1/2 calmond paste (preferably homemade)
6 Tbsphalf and half, i use cream
1 1/2 stickbutter
10large eggs, separated (room temp.)
1 1/2 tsppure vanilla extract or rosewater or any extract you like
1 ccake flour
3/4 ccorn starch (yes, i did say, corn starch)
·jam, apricot or peach or *(rose jam or jelly)*
1 cslightly roasted almonds, chopped coarsely, my family prefers sligthly roasted hazelnuts or as the original recipe calls for chopped slightly roasted pistachio nuts
1 Tbspdark rum
1 1/2 tspvanilla, i like orange extract
1 Tbsplyles golden syrup or corn syrup
3 ozdark belguim or french chocolate or semi sweet chocolate
·extra dark rum or brandy for brushing inbetweem every 3rd or so layer of cake.
How to Make Mandel Baum Torte/Kuchen-German 4 Almond Tree Cake
- There are 20 layers or more to this cake. The cake is refrigeratated overnight.
Start early in the morning...this is a long process.
- All the ingredients should be at room temp.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done.
- Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
- Next, beat in the sugar. Scrape down the sides.
- Next, incorporate the yolks, one at a time
- Add the vanilla.
- Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
- Next, beat the egg whites until they make stiff peaks, but aren’t dry.
- Fold the egg whites into the batter gently.
- How to bake the cake:
Turn on your BROILER. Yes, I said BROILER! Let is heat up a tad.
- Brush with butter and line a 9″ springform pan with parchment paper. Use more of butter then you think you need.
- Roll like a crepe around the pan with 1/4 cup of batter evenly in the bottom of the pan.
I rolled the pan, like I do for crepes. Just make sure you are holding the cake pan with two pot holders.
- Broil this layer until deep golden brown. Do not take out of pan. Add then another thin layer of batter on top. Roll again like for a crepe. Broil again till brown, but not burnt.
- Then, add another 1/4 cup batter. Roll again like a crepe till it is even. Broil as before.
- Each layer should be a little darker then the others.
And each layer should be totally flat.
- After repeating these steps a few times, spread a layer with a bit of jam with a little rum mixed in. Continue making a few layers of cake to every layer of jam, until half the jam is used up.
I brushed dark rum on top off every 3rd layer before adding the batter.
- Repeat same process until you have 20 layer or more.
- Refrigerate overnight.
- The next day. Spread the top and sides of cake with the jam. Set in refrigerator while making chocolate glaze.
- TO MAKE THE CHOCOLATE GLAZE:
- Melt butter in a saucepan. Add Lyles Golden syrup, vanilla extract and rum. Simmer a few minutes to let the ingredients merge well.
Remove from heat and toss in the chocolate and let chocolate melt.
- Stir the glaze until glossy and pour center of top and push down the sides of cake.
- Press finely chopped slightly roasted almonds over the sides and outer edge of cake. Refrigerate to set.
- Update: Adjust broiler rack so the top of pan is about 1 inch from broiler and the bottom of the pan is 5-6 inches from the heat. Each layer should be a different color...from a light golden brown to a dark brown (but not burnt). This is what gives it the look of rings of a tree, each time you broil a layer..the whole top will not be the same color. You will get spots some a little darker and some lighter.
Here's another helpful hint. I don't use a brush to push the batter around. I pick up the pan and roll the dough making sure it gets to the edges like you do crepes in a pan. It also helps to make the batter evenly distributed so you have no doming.
Another helpful hint. Heat your jam in a double boiler and keep it warm. It will spread so much easier.
I hope this helps if you are going to make it.