Best 3 Baum Tortebaum Kuchen German Tree Cake Recipes

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Indulge in the exquisite Baumkuchen, a traditional German cake that resembles the rings of a tree trunk. Its unique layered structure and distinct flavor profile make it a beloved delicacy. This recipe article provides step-by-step instructions for creating two variations of Baumkuchen: the classic Baumkuchen and the Baumkuchen mit Schokolade (chocolate Baumkuchen). Both recipes offer detailed ingredient lists, precise measurements, and clear instructions to guide bakers of all skill levels. The article also includes helpful tips and tricks to ensure success in recreating this delightful cake. Whether you're a seasoned baker or a novice enthusiast, this comprehensive guide will empower you to impress your loved ones with this delectable German specialty.

Check out the recipes below so you can choose the best recipe for yourself!

MANDEL BAUM TORTE/KUCHEN-GERMAN 4 ALMOND TREE CAKE



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

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...

Provided by Bonnie Beck

Categories     Chocolate

Time 4h25m

Number Of Ingredients 17

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.

Steps:

  • 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. TO MAKE THE CHOCOLATE GLAZE:
  • 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.

BAUMKUCHEN -- THE KING OF CAKES!



Baumkuchen -- the King of Cakes! image

Baumkuchen has earned its reputation as the "King of Cakes." This labor-intensive German cake gets it name, which translates literally as Tree Cake, from the many thin rings that form as layer upon layer of cake is baked. 200 years German bakers have been producing this treat. The cake is sliced showing each layer is divided from the next by a golden line, resembling the rings on a crosscut tree. Christmas holiday treat.

Provided by Rita1652

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup butter, room temperature
3/4 cup sugar
8 eggs (separated)
2 tablespoons dark rum
1 lemon zest
1/8 teaspoon salt
1/3 cup minced almonds
1 cup flour, mixed with
2 tablespoons flour, mixed with
1 cup cornstarch
2 tablespoons cornstarch
1/2 cup apricot jam, melted
almond paste (optional)
powdered sugar (optional)
chocolate icing (optional)

Steps:

  • Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms.
  • Beat egg whites until very stiff and fold gently into the batter.
  • Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter.
  • On the uppermost oven rack,
  • or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
  • Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).

BAUMKUCHEN



Baumkuchen image

Try your hand at making our version of German baumkuchen. Popular at Christmas, it's also known as 'tree cake' because of the rings you'll see when you cut into it

Provided by Liberty Mendez

Categories     Dessert

Time 1h

Number Of Ingredients 12

150g salted butter, softened, plus extra for the tin
150g golden marzipan, cut into 1cm cubes
200ml double cream
115g caster sugar
1 tsp vanilla paste
6 eggs, whites and yolks separated
125g self-raising flour
80g cornflour
100g plain chocolate
150ml double cream
2 tbsp golden syrup
20g butter

Steps:

  • Heat the grill to medium-high, or set it to 220C if you can. Butter and line the base of a 23cm springform cake tin. Put the marzipan and 2 tbsp of the cream into a bowl of a stand mixer and beat for 1-2 mins with a paddle attachment until it forms a paste. While beating, gradually add the rest of the cream. Tip the mixture into another bowl and set aside. You don't need to clean the mixer bowl.
  • Put the butter, caster sugar, vanilla and a pinch of salt in the empty mixing bowl and beat for 3-4 mins until pale and fluffy. Gradually beat in the creamy marzipan mixture.
  • Mix the egg yolks into the cake batter, one by one, then fold in the flour and cornflour.
  • Using an electric whisk, beat the egg whites in a large bowl until it begins to form firm peaks, then fold it into the cake batter so you don't knock out too much air.
  • Ladle just enough mixture into the cake tin to cover the base - you'll need about two-thirds of a ladle. Spread the mixture evenly over the base of the tin, then cook under the grill for 3 mins until set and golden, watching it carefully so it doesn't start to burn.
  • Remove from the grill and ladle the same amount of batter on top. Spread it out in the same way, making sure that all the cake below is covered in a thin layer. Cook again for 3 mins. Continue until all the batter is used. It should make about 10 layers, depending on the thickness.
  • When it's finished cooking, run a small paring knife around the edge of the tin to stop it from sticking, and leave to cool completely. Remove the cooled cake from the pan and invert onto a cooling rack.
  • To make the glaze, heat the chocolate, cream, syrup and butter together in a saucepan until melted together into a smooth, glossy sauce, about 1-2 mins. Pour over the top of the cake and down the sides, then leave to set fir 1 hr before serving.

Nutrition Facts : Calories 490 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Make sure to use room temperature ingredients for the batter, as this will help the cake to rise evenly.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner cut off.
  • Be patient when layering the cake. It's important to let each layer cool completely before adding the next one.
  • If you're short on time, you can use store-bought puff pastry instead of making your own.
  • Don't overbake the cake. It should be golden brown on top and cooked through in the center.

Conclusion:

Baumkuchen, also known as tree cake, is a delicious and impressive dessert that is perfect for any special occasion. With its unique shape and flavor, it's sure to be a hit with your family and friends. So next time you're looking for a special treat, give Baumkuchen a try. You won't be disappointed!

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