Baumkuchen (German Tree Cake) for a Special Celebration

Baumkuchen is a unique and impressive German cake, made by broiling many thin layers of batter, which resembles the age rings in a tree trunk when it's cut. The delicate almond flavour of the cake is enhanced with a rich chocolate glaze. This truly is a stunning cake worthy of any special occasion. And you can make a simplified version easily at home! (Skip directly to recipe.)

A German Baumkuchen, or Baumtorte, (Tree Cake) is one to bring out for a special occasion; one to wow your guests and bring on the 'ooohs' and 'ahhhhs'. It's a showstopper.

Note: It's also a great cake to make if you're stuck at home during a pandemic and want a fun project to work on during a lazy afternoon; a project with a deliciously sweet reward at the end of it!

In Germany this unique cake (considered the 'King of Cakes') has a long history and is made in bakeries by professionals with special equipment. (Watch this fun video to see how it's made.) Huge rotating rollers are slathered in cake batter and grilled in front of a bank of flames or a heating element to roast and brown the outside, then coated and grilled repeatedly to replicate the myriad age rings of a cross-section of tree trunk, developing interesting waves of the layers as it forms. Then the whole massive roll is glazed in fondant or chocolate and sliced into slabs and wrapped to sell. Germans adore this rich, elegant cake, especially around Christmas time, when it's considered a special culinary tradition, but it's available other times of the year, too.

I've made this cake several times over the years, trying to get the recipe just right. Then this past Christmas, I got the urge to finally perfect my version. My daughter-in-law and I took on the project to work on this cake and make it for my son's Christmas Day birthday. It was a fun culinary adventure, and we learned a few things along the way. After three batches of batter, a whole roll of almond paste, a few beads of sweat, and a whole lotta laughter, we finally produced the finished crowning glory (combining the results we salvaged from a couple batches into an extra high showstopper). It was worthy of the finest Christmas birthday celebration.

A home-baked Baumkuchen is a rich cake, often using almond paste (or almond flour and honey), a generous amount of butter, and a whole dozen eggs; the whipped whites provide the rising agent. Its complex flavour comes from the caramelization of the batter in the many layers, and also from the almonds, rum, and fruity apricot jam, all encased in a luscious chocolate glaze. The apricot jam is often added to home-baked versions of the cake for the bright flavour it adds, but can be omitted. The texture of a Baumkuchen is slightly more firm than a typical fluffy cake, more similar to a pound cake. It's simple and oh-so-elegant, a worthy project that takes a little extra effort. Rather than the standard baking of a cake, you individually broil thin layers of batter layered upon one another. This takes more time and attention than just plunking a cake into the oven, but the unique and spectacular end result is worth it. I find it a rewarding and kinda therapeutic activity.

 

Lessons Learned While Making a Baumkuchen

Rule Number One:

Never forget the sugar!

This can result in . . .  um . . . er . . . a flat pancake type of cake. Great for a game of frisbee, but not so nice with a cup of coffee. I learned that sugar actually provides structure, lift, and tenderness to a cake. Yes, you can usually reduce the sugar somewhat in a recipe, but only up to a point. Forgetting it totally provides a less-than-pretty result. Kinda inedible.

We had painstakingly baked the whole cake, carefully grilling all the layers, and couldn't figure out why the cake was so flat. Hmmm . . . until we saw the sugar sitting there in its measuring cup on the counter. Oops.

Rule Number Two:

FOLLOW the directions!

Don't just mix the flour into the egg yolks, thinking you'll save yourself a step - as in 'Why bother to sift the flour and fold it in carefully with the egg whites - I'll just whip it into the yolks and save me a step?" (See above, Rule # 1. Result - flat pancake, heavy like a rock, good for a frisbee game.)

I now know why it works much better to fold the flour in with the beaten egg yolks and whites. Adding it first to the yolk mixture to save a step produces a stiff yolk batter that doesn't fold well with the fluffy whites. It makes it very lumpy and hard to spread in thin layers for grilling. Yeah, not good.

Husband and Birthday Boy had fun playing a game of frisbee with the sugarless, lumpy-battered #Failcakes at Christmas time:

video courtesy of Amanada K. Morales

Rule Number Three:

Don't make two Baumkuchen in a row without giving your broiler a rest in between.

Broiler elements may protest and go wonky if left on too long. (They start cycling on and off to regulate temperature, resulting in cake layers that end up getting unpredictably burnt within seconds.) These kinds of surprises don't make for a pretty (or edible) Baumkuchen. After our first #Failcake (see Rule #1, above), we decided to make a second Baumkuchen right away (gluttons for punishment), and this is when we learned about the inner workings of a broiler. Good to know (broiler elements are not made to be used for two hours straight).

A Little Baumkuchen Help

It really is a simple process once you get started. You will need one 9-inch (23 cm) springform pan or two 8-inch (20 cm) springform pans. Using two 8-inch pans will result in a higher cake with a smaller circumference (also takes less time to bake since you've got two pans going at once), but I realize not many people have two pans this size. I've made it in a 9-inch pan and it's still very impressive and just as delicious.

Whip up your batter (note to self - follow the directions! - see Rule # 2 above)

Then start spreading one layer of batter at a time and popping the pan under the hot broiler until it's browned and caramelized (just takes a minute or so). Keep layering and grilling, adding a layer of apricot jam every now and then.

I made this batch in two pans, one a dark metal and one a light metal, and they browned quite differently. The light metal made for a slightly nicer cake which didn't brown at the edges as much.

When it's all done, spread the cake with a layer of apricot jam:

Cover it in a luscious, silky, chocolate and rum glaze:

And decorate with sliced almonds if you wish:

Look at that beauty!

Then slice and serve with a cup of coffee (a mound of whipped cream next to it wouldn't go amiss, either).

No wonder it's called the 'King of Cakes'.

If you've got a block of time one lazy afternoon, you might have a whole lot of rewarding fun taking on a Baumkuchen project, and start a tradition for your family for years to come as you become the expert in making this unique and wonderful cake.

Happy Baumkuchening!

* * * * *

Kitchen Frau Notes:  I recommend you read all the way through to the end of the instructions to familiarize yourself with the process before getting started. The instructions look long, but I promise, it's not really complicated once you get going. You basically make up the cake batter (similar to a normal cake), plop a spoonful in the pan, spread it around, grill, and repeat (til the batter is used up).

You can also make the Baumkuchen ahead and freeze it, then just defrost it and glaze it on the day you plan to serve it.

The Baumkuchen can be made with or without the apricot jam sandwiched between some of the layers. However, I recommend using some of the jam to join the two cakes, if you use two pans, and some jam (½ cup) to coat the cake before adding the chocolate glaze, both for the flavour it adds, and the way it contains any crumbs so you have a smoother finish.

Baumkuchen (German Tree Cake)

• 180 grams (6.3 ounces) almond paste ⇔ or 1 cup (100 grams) almond flour + ¼ cup (80 grams) honey + ½ teaspoon pure almond extract
• 250 grams (1 cup + 2 tablespoons) soft unsalted butter
• 12 large eggs
• 30ml (2 tablespoons) rum
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt (omit if using salted butter)
• 250 grams (1¼ cups) natural evaporated cane sugar
• 125 grams (1 cup) gluten free flour blend (or regular all purpose flour for non-gluten-free)
• 125 grams (1 cup) cornstarch
• 280 grams (1 cup) apricot jam, divided (use only ½ cup if not including it between the layers)

for finishing the cake:

• 150 grams (¾ cup) chocolate chips or chopped semi-sweet or dark chocolate
• 80 mls (⅓ cup) whipping cream
• 1 tablespoon coconut oil or butter
• 1 tablespoon rum
• optional - 100 grams (1 cup) toasted sliced almonds (toasted until golden; about 8 to 10 minutes in a 350°F/180°C oven)

Preheat the broiler grill on the oven and set the top rack so it is about 7 inches from the top element. Prepare one 9-inch (23 cm) springform pan or two 8-inch (20 cm) springform pans by greasing them and lining the bottom with a circle of parchment paper cut to fit. You will need three bowls: a large one for the beaten whites, a medium sized one for the yolk mixture, and a small one for the flour and cornstarch.

In the medium bowl, cream the almond paste, diced, (or almond flour, honey, and almond flavour) with the butter using an electric mixer until they are smooth and fluffy.

Separate the eggs, putting the yolks into a spouted measuring cup or a small bowl and the whites into a large mixing bowl (large enough to hold them all when they are beaten, plus the rest of the batter).

Keep beating the almond paste and butter and slip in one yolk at a time from the cup or bowl they are in, beating after adding each yolk. Add the rum, vanilla, and salt, and beat well. Set aside.

Using clean beaters (it's great to have a second small hand mixer for this), beat the egg whites in the large bowl until soft peaks form. Add the sugar gradually. Keep beating the egg whites until they are thick and glossy, and you can't feel any sugar grains when you rub a bit of the mixture between your thumb and forefinger.

Scoop out about ¼ of the beaten whites and stir them into the yolk mixture until they are incorporated, but not deflated. This step is important, as it tempers the yolks, helping them incorporate more smoothly into the whites when you fold them together.

Sift together the flour and cornstarch into a small bowl (you can just use a sieve to sift them if you don't have a flour sifter).

Add one third of the tempered egg yolk mixture to the beaten egg whites in the large bowl and sprinkle with one third of the flour mixture. Use a silicone spatula to fold them gently together. Repeat two more times until the flour and yolks are just incorporated and you have a large bowl of fluffy batter. Don't over-fold or the batter will deflate, and you want it nice and fluffy.

If you are using apricot jam between the layers (I prefer this, but have made it without and it's also good), then in a small saucepan on the oven or a bowl in the microwave, heat ½ cup of the apricot jam until it's melted and have it ready.

If using the 9-inch springform pan, plop a heaped half-cup of batter into the prepared pan. If using the two 8-inch springform pans, plop an even half-cup of batter into each pan. (I like to use a ½-cup dry-measuring cup and a small spatula to scrape out the batter.) Smooth the batter into a thin, even layer with the back of a spoon or a spatula. Place the baking pan (or pans) on the rack under the broiler and grill just until the top is a nice dark golden brown. Watch the pan (or pans) closely. It will only take about 45 to 60 seconds (although the first layer may take a bit longer).

Remove the pan (or pans) from the oven and add another layer of batter. Broil it again. But watch it very carefully - the batter can go from raw to burnt in a matter of seconds! And broilers can cycle on and off the longer they're in use, to keep their heat even, so some layers may be done much more quickly than others. It needs vigilant watching. You want the layers brown enough to cook the batter fully and to show when slicing the cake, but not so brown they are burnt. Try to make each layer of batter flat and even, spreading it to touch the edges of the pan, so you don't have a domed or dipped top on your cake when it's done.

Keep spreading and broiling layers, but if using the apricot jam, brush on a thin layer of jam under the batter about every third layer. If using the 9-inch pan, keep adding the jam layers until you've used up the ½ cup of jam you've heated. If using two 8-inch pans, use up the jam until you've got about 2 tablespoons of it left - you'll save this to stick the two cakes together when they're cooled.

If using a 9-inch pan, you should have about 12 layers of batter in total. If using the two 8-inch pans, you should have about 8 layers in each, for 16 total layers. The whole process of broiling the batter layers will take 30 to 45 minutes, depending on if you are using one or two pans.

When you've completed the last layer, set the cakes aside to cool completely. Remove the cake pan sides. If using two 8-inch pans, spread the remaining 2 tablespoons of jam (you may have to reheat it) on one cake and stack the other cake on top. At this point you can wrap the cooled cake well with plastic wrap and glaze it the next day, or wrap it and put it into a freezer bag to freeze it for up to 3 months for a future occasion.

To glaze the cake: Heat the remaining ½ cup of apricot jam and mash any large chunks of apricots with a fork. Use a pastry brush to brush a layer of jam all over the top and sides of the Baumkuchen, settling any smallish lumps of apricots into any low spots or dips. Use all the jam. Allow the cake to sit uncovered for about an hour to allow the jam to set and get tacky.

In a small saucepan heat the chocolate, cream, coconut oil, and rum over low heat, stirring often, just until about ¾ of the chocolate bits are melted. Remove from the heat and keep stirring until the remainder of the chocolate is melted and the glaze is smooth and shiny. Allow it to cool for a few minutes, until it thickens slightly to a flowing but spreadable consistency, kind of like a thin pudding.

Set the Baumkuchen, still attached to the base of the springform pan, onto an upturned saucer set onto a piece of wax paper or parchment paper to catch any drips. Pour the glaze in a puddle on the top of the cake, then use a spatula to gently work small amounts to the edge of the cake so they drape down the sides. Using the spatula, spread the glaze over a section of the side. Keep bringing some glaze from the top and spreading it around until the sides are all covered. Then smooth the glaze on the top of the cake. You can let the glaze set and leave the cake as is, or you can add the toasted almonds to the sides. Let the glaze partially set, then pat the almonds onto the sides of the cake, using small amounts in the palm of your hand. Individually pick up any fallen ones and stick them into any bare spots to evenly cover the sides of the cake.

Let the glaze set, then use two flat pancake flippers to carefully slide the cake off the base and onto a serving plate, or just set it onto the serving plate still attached to the springform base. Baumkuchen is nice served with mounds of lightly sweetened whipped cream.

Makes 12 to 16 slices of delicious, show-stopping Baumkuchen.

Guten Appetit!

 

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