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mandel baum torte/kuchen-german 4 almond tree cake

★★★★★ 6
a recipe by
Bonnie Beck
Route 66, AZ

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.

★★★★★ 6
serves 12
prep time 4 Hr
cook time 25 Min
method Bake

Ingredients For mandel baum torte/kuchen-german 4 almond tree cake

  • 1 1/2 c
    almond paste (preferably homemade)
  • 6 Tbsp
    half and half, i use cream
  • 1 1/2 stick
  • 1 c
  • 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
  • 3 Tbsp
  • 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

  • 1
    There are 20 layers or more to this cake. The cake is refrigeratated overnight. Start early in the morning...this is a long process.
  • 2
    All the ingredients should be at room temp.
  • 3
    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.
  • 4
    Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
  • 5
    Next, beat in the sugar. Scrape down the sides.
  • 6
    Next, incorporate the yolks, one at a time
  • 7
    Add the vanilla.
  • 8
    Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
  • 9
    Next, beat the egg whites until they make stiff peaks, but aren’t dry.
  • 10
    Fold the egg whites into the batter gently.
  • 11
    How to bake the cake: Turn on your BROILER. Yes, I said BROILER! Let is heat up a tad.
  • 12
    Brush with butter and line a 9″ springform pan with parchment paper. Use more of butter then you think you need.
  • 13
    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.
  • 14
    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.
  • 15
    Then, add another 1/4 cup batter. Roll again like a crepe till it is even. Broil as before.
  • 16
    Each layer should be a little darker then the others. And each layer should be totally flat.
  • 17
    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.
  • 18
    Repeat same process until you have 20 layer or more.
  • 19
    Refrigerate overnight.
  • 20
    The next day. Spread the top and sides of cake with the jam. Set in refrigerator while making chocolate glaze.
  • 21
  • 22
    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.
  • 23
    Stir the glaze until glossy and pour center of top and push down the sides of cake.
  • 24
    Press finely chopped slightly roasted almonds over the sides and outer edge of cake. Refrigerate to set.
  • 25
    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.

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