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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.
- 236.59 ml butter, room temperature
- 177.44 ml sugar
- 8 eggs (separated)
- 29.58 ml dark rum
- 1 lemon zest
- 0.59 ml salt
- 78.07 ml minced almonds
- 236.59 ml flour, mixed with
- 29.58 ml flour, mixed with
- 236.59 ml cornstarch
- 29.58 ml cornstarch
- 118.29 ml apricot jam, melted
- almond paste (optional)
- powdered sugar (optional)
- chocolate icing (optional)
- 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).