Baum Torte/Baum Kuchen (German Tree Cake )

Submitted by Rita1652

"The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name, Baum kuchen, which literally translates to tree cake. I made this years ago getting the recipe from bon appetit. All ingredients should be room temperature. This is a dense, rich cake so be sure to slice thin. You can always go back for seconds. Optional: Crushed toasted almonds can be scattered on the jam layers. This torte will have between 20-30 layers."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 20

ingredients

• Almond Batter

• 1 1⁄2 cups almond paste, tightly packed (12 oz)
• 6 tablespoons half-and-half cream
• 3⁄4 cup butter, softened (12 tbsp)
• 1 cup sugar
• 10 eggs, separated
• 1 1⁄2 teaspoons vanilla extract
• 1 cup cake flour
• 3⁄4 cup cornstarch
• 7 ounces apricot jam, divided warmed
• 3 ounces seedless raspberry preserves, warmed

• Garnish

• 1 cup slivered almonds, coarsely chopped. or 1 cup your favorite nuts

• For the chocolate glaze

• 5 tablespoons butter
• 1 tablespoon dark rum
• 1 1⁄2 teaspoons vanilla extract
• 2 2 tablespoons honey or 2 tablespoons light corn syrup
• 5 ounces semi-sweet chocolate chips

directions

1. 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.
2. Add butter mixing till well incorporated.
3. Add sugar mixing in well and scarping side to incorporate.
4. Add yolks one at a time while machine is running.
5. Add vanilla.
6. Incorporate the flour mixture 1/3 at a time till well mixed.
7. Place the whites in a large mixing bowl and whip them up to stiff peaks.
8. Fold whipped whites into the almond batter.
9. Turn on the broiler and let it warm up for a few minutes.
10. 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.
11. Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.
12. Broil this layer until deep golden brown.
13. Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.
14. The first layers will take longer to brown.
15. 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.
16. Be sure to push the batter evenly around so the cake remains flat.
17. Doming cakes are bound to happen. You can correct as you go.
18. Refrigerate over night.
19. Spread the top and sides of cake with the remaining half of apricot jam.
20. Set in refrigerator while making chocolate glaze.
21. Melt butter in a small saucepan. Add corn syrup or alternate choices,.
22. vanilla extract and rum.
23. Remove from heat add in the chocolate chips.
24. Cover five minutes, or until the chocolate is completely softened.
25. Stir the glaze until glossy and pour evenly over top and sides of cake.
26. Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.

27. Optional:

28. 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.
29. Do enjoy the trimmings.

Reviews

[Lee Kikuchi]

I made this recipe when I first saw it in Cuisine Magazine back in 1983. It is an amazing dessert, where you cannot believe that all the different flavors will work together. On the contrary, you can taste everyone very distinctly. One difference I note is that the other recipe used pistachios instead of almonds, and they were sprinkled between every other layer as well as on the chocolate glaze. They were ground through a food mill which I had to buy! Another is that under the chocolate glaze was an additional layer of apricot jam glaze. Before applying, it was necessary to thicken it by cooking first so that it will be more jellied and allow for applying the chocolate. Of course it had to be chilled first. I am glad to have found this recipe again and plan to make it for Christmas this year! I plan to use pistachios instead of almonds. P.S. I strongly recommend the optional step of carving the edges to make the slanted sides. Not only does it "clean it up", it makes spreading the glaze much easier.