Name: Baumkuchen (German Tree Cake) for a Special Celebration Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: German
Ingredients: 180 grams (6.3 ounces) almond paste or 1 cup (100 grams) almond flour + ¼ cup (80 grams) honey + ½ teaspoon pure almond extract; 250 grams (1 cup + 2 tablespoons) soft unsalted butter; 12 large eggs; 30 ml (2 tablespoons) rum; 1 teaspoon pure vanilla extract; ½ teaspoon salt (omit if using salted butter); 250 grams (1¼ cups) natural evaporated cane sugar; 125 grams (1 cup) gluten free flour blend (or regular all purpose flour if not gluten free); 125 grams (1 cup) cornstarch; 280 grams (1 cup) apricot jam, divided (use only ½ cup if not including it between the layers); 150 grams (¾ cup) chocolate chips or chopped semi-sweet or dark chocolate; 80 ml (⅓ cup) whipping cream; 1 tablespoon coconut oil or butter; 1 tablespoon rum; Optional – 100 grams (1 cup) toasted sliced almonds (toasted until golden; about 8 to 10 minutes in a 350°F/180°C oven)

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Introduction

Baumkuchen, also known as German Tree Cake, is a stunning layered dessert perfect for special celebrations. Its delicate layers resemble tree rings, creating a beautiful visual and a rich, almond-infused flavor that delights every bite.

A slice of layered cake with about 12 thin, light yellow cake layers separated by thin, dark brown filling lines stands on a textured white plate, with glossy dark chocolate icing covering the top layer of the slice. The whole cake in the background shows the same layers inside, covered with dark chocolate icing on top and decorated with sliced almonds on the sides, all placed on a wooden board. The scene is set against a soft, neutral background with some dried red berries and leaves around, all on a white marbled surface. A fork with a light handle rests beside the slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 grams (6.3 ounces) almond paste or 1 cup (100 grams) almond flour + ¼ cup (80 grams) honey + ½ teaspoon pure almond extract
250 grams (1 cup + 2 tablespoons) soft unsalted butter
12 large eggs
30 ml (2 tablespoons) rum
1 teaspoon pure vanilla extract
½ teaspoon salt (omit if using salted butter)
250 grams (1¼ cups) natural evaporated cane sugar
125 grams (1 cup) gluten free flour blend (or regular all purpose flour if not gluten-free)
125 grams (1 cup) cornstarch
280 grams (1 cup) apricot jam, divided (use only ½ cup if not including it between the layers)
For finishing the cake:
150 grams (¾ cup) chocolate chips or chopped semi-sweet or dark chocolate
80 ml (⅓ cup) whipping cream
1 tablespoon coconut oil or butter
1 tablespoon rum
Optional: 100 grams (1 cup) toasted sliced almonds (toasted until golden; about 8 to 10 minutes in a 350°F/180°C oven)

Instructions

Step 1: Preheat the broiler grill and position the top rack about 7 inches from the heat source. Grease a 9-inch springform pan or two 8-inch springform pans and line the bottoms with parchment paper. Prepare three bowls: large for egg whites, medium for the yolk mixture, and small for the flour and cornstarch.
Step 2: In the medium bowl, cream the almond paste (or almond flour, honey, and almond extract) with the softened butter until smooth and fluffy.
Step 3: Separate the eggs, placing yolks in a small bowl or cup and whites in the large bowl. Add the yolks one by one to the almond butter mixture, beating well after each addition. Then mix in rum, vanilla extract, and salt. Set aside.
Step 4: Beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff and glossy peaks form, ensuring no sugar grains remain.
Step 5: Fold about ¼ of the beaten egg whites into the yolk mixture to temper it gently. Then sift together the flour and cornstarch.
Step 6: Add one-third of the yolk mixture to the egg whites in the large bowl along with one-third of the flour mixture. Gently fold together until combined. Repeat twice more until all are incorporated, keeping the batter fluffy without overfolding.
Step 7: Heat ½ cup of apricot jam until melted if using it between layers.
Step 8: Pour a heaped ½ cup of batter into the prepared pan(s), spreading into an even thin layer. Broil under the grill until the top is dark golden brown, about 45 to 60 seconds. Watch closely to avoid burning.
Step 9: Repeat layering and broiling the batter. If using apricot jam, brush a thin layer under the batter every third layer until the ½ cup is used (or most of it if using two pans).
Step 10: Continue until you have about 12 layers in a 9-inch pan or 8 layers in each 8-inch pan (16 layers total). Let the cake(s) cool completely. For two pans, spread remaining jam on one and stack the other on top.
Step 11: To glaze, warm the remaining ½ cup apricot jam and brush evenly over the cake’s top and sides. Let it set for about an hour.
Step 12: In a small saucepan, melt chocolate, cream, coconut oil, and rum over low heat, stirring until smooth and glossy. Let cool slightly to a spreadable consistency.
Step 13: Place the cake on a plate with parchment underneath to catch drips. Pour chocolate glaze on top and spread over sides evenly. Optional: Press toasted almonds onto sides before glaze fully sets.
Step 14: Allow glaze to set fully. Carefully remove the cake from the base if desired. Serve with lightly sweetened whipped cream for an elegant finish.

Tips & Variations

Use almond flour, honey, and almond extract if you don’t have almond paste for a fresh alternative.
Watch the broiler carefully during each layer to prevent burning, as cooking times can vary.
If gluten is not a concern, substitute gluten free flour blend with all-purpose flour.
Adding apricot jam between layers enhances moisture and flavor but can be omitted if you prefer a simpler cake.
To save time, make the cake a day in advance and glaze it the following day for the best flavor and texture.

Storage

Store Baumkuchen wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well-wrapped in a freezer bag for up to 3 months. Thaw in the refrigerator before glazing or serving. Reheat slightly if desired to soften the cake, but it is also delicious served cold.

How to Serve

A tall slice of layered cake sits on a white textured plate, showing about 10 thin light brown layers separated by darker lines of chocolate or filling. The top of the slice is covered with a smooth, dark chocolate glaze. In the background, the rest of the cake is visible on a wooden stand, decorated on the side with slivered almonds stuck to a layer of chocolate. A silver fork with a white handle lies next to the slice on the plate. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baumkuchen without a broiler?

The traditional layered effect requires quick browning from the broiler grill. Without this, the layers won’t form properly, so using a broiler is recommended for authentic results.

Is Baumkuchen gluten-free?

Yes, when made with a gluten free flour blend as specified, Baumkuchen is gluten-free. If you use regular flour, it will contain gluten.