Mandel Baum Torte/Kuchen-German 4 Almond Tree Cake

1
Bonnie Beck

By
@sailboat

Please, if you're NOT an experienced baker don't try this recipe

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.

Rating:
★★★★★ 6 votes
Comments:
Serves:
12
Prep:
4 Hr
Cook:
25 Min
Method:
Bake

Ingredients

1 1/2 c
almond paste (preferably homemade)
6 Tbsp
half and half, i use cream
1 1/2 stick
butter
1 c
sugar
10
large eggs, separated (room temp.)
1 1/2 tsp
pure vanilla extract or rosewater or any extract you like
1 c
cake flour
3/4 c
corn starch (yes, i did say, corn starch)
jam, apricot or peach or *(rose jam or jelly)*
1 c
slightly roasted almonds, chopped coarsely, my family prefers sligthly roasted hazelnuts or as the original recipe calls for chopped slightly roasted pistachio nuts

CHOCOLATE GLAZE

3 Tbsp
butter
1 Tbsp
dark rum
1 1/2 tsp
vanilla, i like orange extract
1 Tbsp
lyles golden syrup or corn syrup
3 oz
dark 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

Step-by-Step

  • 1There are 20 layers or more to this cake. The cake is refrigeratated overnight.

    Start early in the morning...this is a long process.
  • 2All the ingredients should be at room temp.
  • 3In 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.
  • 4Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
  • 5Next, beat in the sugar. Scrape down the sides.
  • 6Next, incorporate the yolks, one at a time
  • 7Add the vanilla.
  • 8Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
  • 9Next, beat the egg whites until they make stiff peaks, but aren’t dry.
  • 10Fold the egg whites into the batter gently.
  • 11How to bake the cake:

    Turn on your BROILER. Yes, I said BROILER! Let is heat up a tad.
  • 12Brush with butter and line a 9″ springform pan with parchment paper. Use more of butter then you think you need.
  • 13Roll 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.
  • 14Broil 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.
  • 15Then, add another 1/4 cup batter. Roll again like a crepe till it is even. Broil as before.
  • 16Each layer should be a little darker then the others.

    And each layer should be totally flat.
  • 17After 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.
  • 18Repeat same process until you have 20 layer or more.
  • 19Refrigerate overnight.
  • 20The next day. Spread the top and sides of cake with the jam. Set in refrigerator while making chocolate glaze.
  • 21TO MAKE THE CHOCOLATE GLAZE:
  • 22Melt 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.
  • 23Stir the glaze until glossy and pour center of top and push down the sides of cake.
  • 24Press finely chopped slightly roasted almonds over the sides and outer edge of cake. Refrigerate to set.
  • 25Update: 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.

Printable Recipe Card

About Mandel Baum Torte/Kuchen-German 4 Almond Tree Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: German