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Baumkuchen (German Tree Cake) for a Special Celebration Recipe

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★★★★★

4.9 from 100 reviews

Baumkuchen, also known as German Tree Cake, is a stunning multi-layered dessert perfect for special celebrations. This recipe features delicate almond flavors balanced with rum and vanilla, thin layers of batter broiled to golden perfection, and a luscious apricot jam and chocolate glaze finishing. The cake’s distinctive rings mimic tree rings, making it visually impressive as well as delicious.

Ingredients

Scale

Almond Base and Batter

  • 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

Apricot Jam

  • 280 grams (1 cup) apricot jam, divided (use only ½ cup if not including it between the layers)

Glaze and Finishing

  • 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

  1. Preheat and Prep Pans: Preheat the broiler grill, positioning the top rack about 7 inches from the heating element. Grease and line a 9-inch springform pan or two 8-inch springform pans with parchment paper on the bottom. You will use three bowls: large (for egg whites), medium (for yolk mixture), and small (for flour and cornstarch).
  2. Prepare Almond Butter Mixture: Using an electric mixer, cream diced almond paste (or almond flour mixed with honey and almond extract) with soft butter until smooth and fluffy.
  3. Separate Eggs: Separate 12 large eggs, placing yolks in a spouted measuring cup or small bowl and whites in the large mixing bowl for whipping.
  4. Blend Yolks into Almond Butter: Beat the almond butter mixture and gradually add each egg yolk, mixing well after each addition. Then add rum, vanilla extract, and salt, beating to combine. Set aside.
  5. Whip Egg Whites: Using clean beaters, beat egg whites until soft peaks form. Gradually add sugar while beating until whites are thick, glossy, and sugar is no longer grainy.
  6. Temper Yolks: Fold about ¼ of the whipped egg whites gently into the yolk mixture to lighten it and aid incorporation.
  7. Sift Dry Ingredients: Sift together the gluten-free flour (or all-purpose flour) and cornstarch into a small bowl.
  8. Combine Batter: Add one third of the tempered yolk mixture to the whipped whites in the large bowl, sprinkle with one third of the flour mixture, and gently fold with a silicone spatula. Repeat two more times until all mixtures are combined, maintaining a fluffy texture without deflating.
  9. Heat Apricot Jam: Warm ½ cup of apricot jam in a saucepan or microwave until melted, if using jam between layers.
  10. First Layer Baking: Transfer about a heaped ½ cup of batter into the prepared pan(s), smoothing it into a thin, even layer. Place under the broiler and grill until the top turns a dark golden brown, approximately 45 to 60 seconds. Watch carefully to prevent burning.
  11. Continue Layering and Broiling: Remove pan, add another layer of batter, and broil again until browned. Every third layer, brush a thin layer of warmed apricot jam under the batter if using jam. Repeat until you have about 12 layers in a 9-inch pan or 8 layers per 8-inch pan (16 total layers). The full broiling process takes 30 to 45 minutes total.
  12. Cool and Assemble: Let the cake(s) cool completely, then remove pan sides. If using two pans, spread remaining jam (about 2 tablespoons) on one cake, then stack the other on top. Wrap and chill or freeze if desired.
  13. Apply Apricot Jam Glaze: Warm the remaining ½ cup apricot jam and brush it over the top and sides of the cooled cake. Let sit uncovered for about an hour to set.
  14. Prepare Chocolate Glaze: In a small saucepan over low heat, melt chocolate chips, cream, coconut oil (or butter), and rum until about ¾ melted. Remove from heat and stir until smooth and shiny, then allow to cool slightly to a spreadable consistency.
  15. Glaze the Cake: Place cake on an upturned saucer over parchment to catch drips. Pour glaze on top, gently spreading to edges and sides with a spatula to cover evenly. Optionally, before glaze is fully set, press toasted sliced almonds onto the sides to decorate evenly. Let glaze set fully.
  16. Serve: Carefully transfer cake (with or without springform base) to a serving plate. Baumkuchen is especially delightful served with lightly sweetened whipped cream. Slice into 12 to 16 pieces and enjoy your show-stopping layered cake.

Notes

  • Keep a close eye when broiling layers to prevent burning; broiler heat can vary and cook times are quick.
  • If almond paste is unavailable, substitute almond flour, honey, and almond extract as noted in ingredients.
  • Use gluten-free flour blend to keep the cake gluten free, or regular flour if preferred.
  • The apricot jam layer between batter layers is optional but adds lovely moisture and flavor.
  • For the best texture, do not overfold batter; keep it light and fluffy.
  • Baumkuchen can be made ahead and frozen for up to 3 months before glazing.
  • Toasted sliced almonds provide a nice textural and visual contrast on the glaze.
  • This cake is quite rich and serves well with whipped cream to balance sweetness.

Keywords: Baumkuchen, German Tree Cake, layered cake, almond cake, broiled cake, apricot jam glaze, chocolate glaze, special occasion cake

Find it online: https://lieblingsmahlzeit.com/baumkuchen-german-tree-cake-for-a-special-celebration-recipe/