Best 3 Mandel Baum Tortekuchen German 4 Almond Tree Cake Recipes

MANDEL BAUM TORTE/KUCHEN-GERMAN 4 ALMOND TREE 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.

MANDEL KRANSER ALMOND CROWNS

Steps:

• Cream together butter and sugar until light and fluffy. Add egg yolk and orange peel. Add flour, don't over mix. If the dough is too crumbly, add a little water. Chill the dough until firm enough to roll out. Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white. If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency. After the dough is chilled, roll out dough nice and thin. Cut the dough into 3-inch strips. Gather extra dough, repeat until dough is used up. Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge. Gently roll up the dough, and place on a cookie sheet, refrigerating until firm. Preheat oven to 350 degrees. Remove chilled dough from the refrigerator. Slice roll into 2-inch pieces, and arrange these on the cookie sheet, leaving a little room for spreading. Slice each 2-inch roll every 1/4-inch or so from the top down leaving about a 1/4-inch uncut at the bottom. Gently pull down the ends to form a crown shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you prefer, use parl suukar, or edible pearl sugar, for a glittering effect. Bake 15 to 20 minutes, until pale golden in color, remove and cool.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

BAUM TORTE/BAUM KUCHEN (GERMAN TREE CAKE )

Steps:

• Sift cake flour and cornstarch together set aside.In the bowl of a standing mixer fitted with the paddle attachment or in a food processor, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you're done.
• Add butter mixing till well incorporated.
• Add sugar mixing in well and scarping side to incorporate.
• Add yolks one at a time while machine is running.
• Add vanilla.
• Incorporate the flour mixture 1/3 at a time till well mixed.
• Place the whites in a large mixing bowl and whip them up to stiff peaks.
• Fold whipped whites into the almond batter.
• Turn on the broiler and let it warm up for a few minutes.
• Meanwhile, butter bottom and side of a 10x3 inch spring form pan. Dust with flour, shake out excess. Line bottom of pan with double thickness of baking parchment.
• Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.
• Broil this layer until deep golden brown.
• Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.
• The first layers will take longer to brown.
• After repeating this step a few times, spread a layer with a bit of apricot and raspberry preserves jam. Alternating jam and preserves. Giving more contrast of layers. Continue making a few layers of cake to every layer of jam, until half the jam is used up and all the raspberry is used up.
• Be sure to push the batter evenly around so the cake remains flat.
• Doming cakes are bound to happen. You can correct as you go.
• Refrigerate over night.
• Spread the top and sides of cake with the remaining half of apricot jam.
• Set in refrigerator while making chocolate glaze.
• Melt butter in a small saucepan. Add corn syrup or alternate choices,.
• vanilla extract and rum.
• Remove from heat add in the chocolate chips.
• Cover five minutes, or until the chocolate is completely softened.
• Stir the glaze until glossy and pour evenly over top and sides of cake.
• Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.
• Optional:.
• If the cake does dome you can keep as is or remove sides from spring form pan. Center an 8" template on top of torte. Holding blade of thin sharp knife downward at a 30 degree angle, slice away the sides of the torte from the template to outer rim of base. Torte will now have 8" top and 10" base with slanted sides. Trim sides until smooth. Invert torte; remove spring form base and peel off parchment. Place wire rack over torte and invert again.
• Do enjoy the trimmings.