Baumkuchen (Tree Cake)
This is adapted from a recipe by Jamie Oliver. It is based on a German cake that is usually made on a spit. I don’t know about you, but I don’t have that in my kitchen. This is an “easy” way to make this delicious cake at home.
Servings Prep Time
16servings 20minutes
Cook Time Passive Time
1hour 2hours or more
Servings Prep Time
16servings 20minutes
Cook Time Passive Time
1hour 2hours or more
Cake Batter
  1. Grease a 9 inch springform pan with butter and line the bottom with parchment paper. Pour the preserves into a small sauce pan and hold on low heat. Add a splash of the rum for taste and to make the preserves less thick. Break marzipan into pieces and put into bowl of stand mixer with 1 T of the heavy cream.. Using the paddle, start mixing until it resembles a thick paste and then slowly add the rest of the cream until fully combined. Add butter and continue mixing until further combined. It may still be lumpy.
  2. At slow to medium speed, add in egg yolks, one at a time until fully combined. Add bakers extract (or vanilla) Scrape down bowl regularly. Add granulated sugar and beat at medium speed until fully combined.
  3. Sift the flour and cornstarch together and fold into the sugar/egg mixture by hand using a spatula.
  4. In a separate, grease-free bowl, beat the egg whites with a hand mixer until they form stiff peaks. Add a few spatula full of egg whites to the batter and stir in to lighten the batter. Then, gradually add the remaining egg whites in 2 to 3 additions, folding in with a spatula, careful not to deflate the batter too much.
Bake the cake
  1. Preheat your broiler and put the highest rack so that the pan will be about 4 inches away from the broiler element Put 1/3 of a cup of batter in the pan and use a pastry brush to spread it out evenly. Place under the broiler until golden brown. I can’t tell you a specific duration – you have to watch, every time.
  2. When the first layer is golden brown, remove from the oven. Decant another 1/3 cup of batter on top of the cooked layer and brush around until it is evenly spread. The heat of the pan/baked cake will help loosen the batter and make it easier to spread. Place under the broiler. Repeat this step another time.
  3. Every 2 to three layers, you will brush some apricot preserves over a baked layer of the cake. Allow the preserves to soak in a bit before you add the next layer of batter, otherwise it will slosh around and be hard to spread.
  4. Continue this process until you have used up all of your batter. Depending on your pan, how much you put in, etc., you could get between 13 and 17 layers.
  5. When you have baked the final layer of batter, brush it with a healthy layer of preserves, run a thin knife around the edge of the pan and leave to cool. Once relatively cool, cover in plastic wrap and put into the refrigerator to fully cool – about 2 hours.
Glaze the Cake
  1. Break up the chocolate in a microwave safe bowl and cook at 50% power for 1 minute. Take out, stir, and put back in the microwave for 30 second intervals, stirring each time to move the chocolate around and prevent it from scorching. It took 2 times at 30 seconds for my microwave – yours may vary. When the chocolate is almost all melted, take out and continue stirring until all lumps are gone. Add in the butter and stir until melted and combined.
  2. Take the cake out of the springform pan, remove the parchment and place on a rack over a pan. Pour the glaze over the top of the cake and spread with an offset spatula. Decorate as you like with a fork, almonds, candies, or just leave plain. Put back in the fridge to chill and set the glaze. Leave in the fridge until services. Enjoy!
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