Baumkuchen Recipe (German Tree Cake)
Serves 1230 mins prep40 mins cook
There’s something so magical about slicing into a Baumkuchen. The layers inside reveal beautiful rings, like a tree trunk-hence the name, which means German tree cake. This authentic German recipe is packed with tradition and flavor (and the best memories for me). Plus it’s simpler than it looks!I kept experimenting over and over again, almost gave up, and came up with THIS fluffy, almond-flavored Baumkuchen that my entire family loves so much! I decorate it with a pretty glaze and ganache 'tree ring' accents and it just makes such a pretty centerpiece for any celebration.
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What you need
Instructions
Prep 0 Preheat the broiler or oven (see notes for which oven setting and temperature to use, depending on your oven). 14 Place a piece of parchment paper on the bottom of a 9-inch (23 cm) dark metal springform pan and clip the ring around it. Trim around the edges.Grease the sides of the pan with butter and dust with flour.If you don't have a springform, grease a 9-inch cake pan and cut out a parchment paper circle to fit the bottom, then grease the sides with butter and dust with flour. Cake 1 To make the cake: In a large bowl, add the butter, sugar, egg yolks, and vanilla and, with a wire whisk, whisk until smooth. 2 In a small, microwave-safe bowl, add the marzipan and amaretto and heat in the microwave in 10 second increments until warmed.If you don’t have a microwave, do this in a small saucepan. Whisk until smooth, then stir into the butter mixture. 3 In a medium bowl, sift together the flour, cornstarch, and baking powder. Working one tablespoon at a time, whisk the flour mixture into the butter mixture until a thick batter is formed and no more clumps are visible. 4 In a large bowl, whisk the egg whites and a pinch of salt until stiff peaks form. Fold into the batter until just combined. 5 To the prepared springform pan, add about ½ cup (weight: 4½ ounces or 130 g) of batter and, using a small, offset spatula, spread it into an even layer and bake until the top starts to turn golden-brown, 3 to 4 minutes.Repeat this process, carefully adding and spreading each layer, until the batter is gone (I end up with 9 layers). Make sure to keep a close eye on your cake as it can burn easily. 6 Insert a cake tester or a toothpick into the center of the cake, if it doesn’t come out clean (a few crumbs are desirable, but no wet batter), adjust the oven control to 350°F (18° C) on the conventional setting and bake until the cake is cooked through, 5 to 7 minutes (make sure to test after 5 minutes). 13 Transfer to a wire cooling rack and let rest until cool enough to handle, about 5 minutes. Run a thin knife around the cake to loosen it from the pan, then carefully remove the springform ring.Cover with a clean kitchen towel and set aside to cool completely. Lemon Glaze 7 In a small bowl, whisk the powdered sugar and lemon juice until you achieve a thick, honey-like consistency. Using an offset spatula or a butter knife, spread over the top of the cake. Chocolate Ganache (optional) 8 If using, make the ganache: Place the chocolate in a small bowl. In a small saucepan over medium heat, heat the heavy whipping cream, while whisking periodically, until almost boiling, then pour it over the chocolate. Let sit for one minute. Stir together until the chocolate is melted and the mixture is smooth; your ganache will be runny when it’s still warm, so it’s important to let it cool to a thicker, pipe-able consistency. You can speed up this process by putting the bowl in the fridge and stirring periodically until the mixture has thickened enough. 15 Fit a piping bag with a small, round tip. Add the ganache and draw pretty tree-like rings on your cake.View original recipe