This month Francijn from Koken in de Brouwerij challenged us to make a Baumkuchen or a “tree cake”. This layered cake were invented in German. Traditionally it’s made by coating a spit with layers of batter. In Japan it’s the most popular pastries. Cover with chocolate it’s really beautiful.
I chose a freezing day (- 4 degre Farenheit outside), but sunny day to make my Baumkuchen, one Sunday. While my husband and my son left to go skiing, too cold for me.
I made the cake with many layers, so I needed more than 2 hours to bake. It’s long, but it’s really delicious 🙂 My husband loved it! It’s my first Baumkuchen, Yummy! Thanks Francijn for this delicious recipe!
- 6 large eggs (room temperature)
- pinch of salt
- 1/2 cup plus 2 tablespoons (150 ml) (4-1/4 oz) (120 gr) granulated sugar
- 2/3 cup (160 ml) (5-1/3 oz) (150 gr) marzipan
- 1 cup minus 2 tablespoons (1-3/4 sticks) (7 oz) (200 gr) softened unsalted butter
- 3/4 cup (180 ml) (3-1/2 oz) (100 gr) confectioner’s (icing) sugar
- 2 teaspoons (10 ml) (1 package) (8 gr) vanilla sugar
- 2/3 cup (160 ml) (3-1/2 oz) (100 gr) all purpose (plain) flour (sifted)
- 1/3 cup (80 ml) (3-1/2 oz) (100 gr) apricot jam
- 2 tablespoons (30 ml) orange liqueur (optional)
- 1 cup (240 ml) (7 oz) (200 gr) dark chocolate couverture chunks
- 1 tablespoon (15 ml) pure coconut oil
10-inch (25 cm) spring form pan / 8×10 inch (20×25 cm) cake tin
- Preheat your oven to hot 450 degree F./230 degree C./gas mark 8.
- Line your cake tin with parchment paper, grease both paper and tin.
- Divide the eggs. Beat the egg whites with the salt until nearly stiff, add the sugar and beat until really stiff.
- Crumble finely the marzipan. Beat it with the softened butter, confectioner’s sugar and vanilla sugar until soft and creamy. Add the egg yolks one by one and beat well between each addition. Add the stiff egg whites and flour and gently fold it into the batter. Trying not to lose too much air.
- Smear 1/2th to 1/10th of the batter on the bottom of the pan, keep the sides of the pan clean, and bake for (about) 4 minutes in the oven, until it is cooked and brown. Take the pan out of the oven, smear the next portion of batter carefully over the first, and bake for another 4 minutes or until cooked and brown. Repeat until all batter is used. If you need to flatten a bubble insert a tooth pick or similar to deflate the bubble. Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack. Trim the edges.
- Heat the jam a little, pass it through a sieve, and add the orange liqueur (optional). Cover the cake with the jam and let it cool.
- Melt the couverture with the coconut oil in a bowl above warm water. Pour it over the cake to cover completely, move the cake to a cool place and wait until the glaze is dry.
Freezing and storage : The tree cake tastes better when you wait one day before eating it. Eat within a week. Store in airtight container, but not in the fridge. Freezing is possible : cut into portions, wrap tightly in cling firm and freeze up to two months.