Baum Tortebaum Kuchen German Tree Cake Recipes

BAUM TORTE/BAUM KUCHEN (GERMAN TREE CAKE )

Steps:

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

BAUMKUCHEN

Steps:

• Heat the grill to medium-high, or set it to 220C if you can. Butter and line the base of a 23cm springform cake tin. Put the marzipan and 2 tbsp of the cream into a bowl of a stand mixer and beat for 1-2 mins with a paddle attachment until it forms a paste. While beating, gradually add the rest of the cream. Tip the mixture into another bowl and set aside. You don't need to clean the mixer bowl.
• Put the butter, caster sugar, vanilla and a pinch of salt in the empty mixing bowl and beat for 3-4 mins until pale and fluffy. Gradually beat in the creamy marzipan mixture.
• Mix the egg yolks into the cake batter, one by one, then fold in the flour and cornflour.
• Using an electric whisk, beat the egg whites in a large bowl until it begins to form firm peaks, then fold it into the cake batter so you don't knock out too much air.
• Ladle just enough mixture into the cake tin to cover the base - you'll need about two-thirds of a ladle. Spread the mixture evenly over the base of the tin, then cook under the grill for 3 mins until set and golden, watching it carefully so it doesn't start to burn.
• Remove from the grill and ladle the same amount of batter on top. Spread it out in the same way, making sure that all the cake below is covered in a thin layer. Cook again for 3 mins. Continue until all the batter is used. It should make about 10 layers, depending on the thickness.
• When it's finished cooking, run a small paring knife around the edge of the tin to stop it from sticking, and leave to cool completely. Remove the cooled cake from the pan and invert onto a cooling rack.
• To make the glaze, heat the chocolate, cream, syrup and butter together in a saucepan until melted together into a smooth, glossy sauce, about 1-2 mins. Pour over the top of the cake and down the sides, then leave to set fir 1 hr before serving.