I absolutely love this recipe because it combines the richness of almond and dark chocolate with the refreshing sweetness of apricot jam, creating layers that are both indulgent and delightfully elegant. Plus, the precise layering and gorgeous chocolate glaze make it feel like a baking triumph that wows both the eyes and the taste buds.
My Baumkuchen, or German Tree Cake, harmonizes rich flavors and elegant layers. I adore using softened butter and granulated sugar for a smooth batter, complemented by the dual texture of all-purpose and almond flour.
The aroma of vanilla extract enhances every bite, while a touch of apricot jam adds delightful sweetness. The dark chocolate glaze is my favorite finish to this pretentious dessert.
Ingredients
Butter without salt: Gives splendid flavor and helps ensure cake moistness.
Sugar in granulated form: Sweetening component and a cake-structure helper.
Eggs: Essential for leavening, binding, and producing a light, fluffy texture.
Almond meal: Contributes a nutty flavor and moist texture.
Vanilla extract: Boosts sweetness and richness of flavor.
Bittersweet chocolate: Delivers a bold cocoa taste with a touch of sweetness.
Jam made from apricots: Provides sweetness and a hint of tartness.
Ingredient Quantities
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons cornstarch
- ¼ teaspoon baking powder
- 1 cup apricot jam, warmed and strained
- 8 ounces dark chocolate, chopped
- ¼ cup heavy cream
Instructions
1. The oven should be preheated to 450°F (230°C). A 9-inch springform pan should be greased, and the bottom lined with parchment paper, to prepare it for the dish.
2. In a mixing bowl, combine the softened butter and the granulated sugar. Beat them together until they are light and fluffy.
3. To the butter mixture, add the eggs one at a time, beating well after each addition. Combine in the vanilla extract.
4. In another bowl, combine the all-purpose flour, almond flour, cornstarch, baking powder, and a pinch of salt, then whisk it together.
5. Fold the dry ingredients into the wet mixture gradually until just combined, making sure there are no lumps.
6. Evenly spread a thin layer of batter over the bottom of the prepared pan. Bake for 4-5 minutes, or until the bottom is set and light golden brown.
7. After baking the layer, spread a very thin layer of warmed and strained apricot jam over it.
8. Do steps 6 and 7 again, adding layers of batter followed by jam, and baking each layer, until you’ve used up all the batter. You want to create multiple thin layers.
9. Once the final layer has baked, allow the cake to cool thoroughly in the pan. Take it out of the pan and set it on a wire rack to finish cooling.
10. To prepare the chocolate glaze, melt dark chocolate and heavy cream together in a double boiler until smooth. Pour the glaze over the cooled cake and watch as it drapes elegantly down the sides. Allow the glaze to set before cutting into the cake and serving.
Equipment Needed
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Mixing bowls (at least 2)
5. Electric mixer or hand whisk
6. Spatula
7. Whisk
8. Measuring cups and spoons
9. Wire rack
10. Double boiler or a heatproof bowl and saucepan (for melting chocolate)
11. Knife (for chopping chocolate)
12. Offset spatula or spoon (for spreading glaze)
FAQ
- What is Baumkuchen?Baumkuchen, or “tree cake,” is a layered cake that comes from Germany. When sliced, it has the unique appearance of tree rings, which makes it a visually interesting dessert.
- Do I need special equipment to make Baumkuchen?Though typically produced on a spit, achieving the dish’s layered effect at home is simple, using only a pan in your broiler and a springform mold.
- Can I substitute almond flour with another type of flour?For a slight flavor variation, you may use hazelnut or cashew flour; however, it is traditional to use almond flour.
- How do I get the perfect layers?Apply a scant amount of batter and broil until evenly browned. This process is repeated for each of the 10 layers, ensuring that the delicate structure of distinct, well-cooked layers is achieved.
- What is the purpose of the apricot jam?The jam made from apricots contributes a gleaming sheen and the merest whisper of a fruity flavor that counterbalances the chocolate and butter’s unctuousness.
- How should I store Baumkuchen?Keep it in a room-temperature, airtight vessel for up to five days, or refrigerate if you want it a bit firmer.
- Can I use milk chocolate instead of dark chocolate for the coating?Certainly! Milk chocolate can be used, but it will produce a sweeter coating. Modify the sugar content in the batter if you want a coating that is not so sweet.
Substitutions and Variations
Butter (unsalted): Replace with an equal amount of margarine or coconut oil.
Granulated sugar: For a different flavor profile, use an equal amount of light brown sugar or coconut sugar.
All-purpose flour: Replace it with an equal amount of cake flour if you want a lighter texture.
Almond flour: Substitute in equal measure ground hazelnuts or cashew flour.
Dark chocolate: Substitute with the same amount of milk chocolate if you’d rather have a sweeter ganache.
Pro Tips
1. Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature before starting. This helps them blend more smoothly, resulting in a better texture.
2. Precision in Layers: When spreading each batter layer in the pan, use an offset spatula for evenness. This ensures consistent baking and a beautiful layered look.
3. Jam Application: For a smoother and more even spread of the apricot jam, make sure it is warm. You can gently heat it in the microwave or over a low flame to make it more workable.
4. Cooling Between Layers: Allow each layer to cool slightly before applying the jam. This prevents the jam from soaking into the cake and mixing with the batter layer that comes next.
5. Chocolate Glaze Finish: For a glossy and smooth chocolate glaze, allow the chocolate mixture to cool slightly before pouring it over the cake. This will help it set with a nice sheen and prevent it from running too quickly over the sides.
Baumkuchen German Tree Cake Recipe
My favorite Baumkuchen German Tree Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Mixing bowls (at least 2)
5. Electric mixer or hand whisk
6. Spatula
7. Whisk
8. Measuring cups and spoons
9. Wire rack
10. Double boiler or a heatproof bowl and saucepan (for melting chocolate)
11. Knife (for chopping chocolate)
12. Offset spatula or spoon (for spreading glaze)
Ingredients:
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons cornstarch
- ¼ teaspoon baking powder
- 1 cup apricot jam, warmed and strained
- 8 ounces dark chocolate, chopped
- ¼ cup heavy cream
Instructions:
1. The oven should be preheated to 450°F (230°C). A 9-inch springform pan should be greased, and the bottom lined with parchment paper, to prepare it for the dish.
2. In a mixing bowl, combine the softened butter and the granulated sugar. Beat them together until they are light and fluffy.
3. To the butter mixture, add the eggs one at a time, beating well after each addition. Combine in the vanilla extract.
4. In another bowl, combine the all-purpose flour, almond flour, cornstarch, baking powder, and a pinch of salt, then whisk it together.
5. Fold the dry ingredients into the wet mixture gradually until just combined, making sure there are no lumps.
6. Evenly spread a thin layer of batter over the bottom of the prepared pan. Bake for 4-5 minutes, or until the bottom is set and light golden brown.
7. After baking the layer, spread a very thin layer of warmed and strained apricot jam over it.
8. Do steps 6 and 7 again, adding layers of batter followed by jam, and baking each layer, until you’ve used up all the batter. You want to create multiple thin layers.
9. Once the final layer has baked, allow the cake to cool thoroughly in the pan. Take it out of the pan and set it on a wire rack to finish cooling.
10. To prepare the chocolate glaze, melt dark chocolate and heavy cream together in a double boiler until smooth. Pour the glaze over the cooled cake and watch as it drapes elegantly down the sides. Allow the glaze to set before cutting into the cake and serving.
