Traditional German Baumkuchen Recipe

Ingredients

  • 10 large eggs, separated
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons rum
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup apricot jam
  • 1/2 cup dark chocolate, melted

Steps and instructions

  1. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and grease a round cake pan.
  2. In a large bowl, beat the egg yolks until they're creamy.
  3. In a separate bowl, cream the softened butter and sugar together until they're fluffy.
  4. Gradually add the beaten yolks to the butter mixture, mixing well after each addition.
  5. In a separate bowl, combine the flour and cornstarch. Gradually add this to the wet mixture, stirring until well combined.
  6. Stir in the vanilla extract, almond extract, and rum.
  7. In a another bowl, beat the egg whites, cream of tartar, and salt until stiff peaks form.
  8. Gently fold the egg white mixture into the batter.
  9. Pour a thin layer of the batter into the prepared cake pan, spreading it evenly with a spatula.
  10. Bake in the preheated oven for 2-3 minutes, or until the top is lightly browned.
  11. Remove the pan from the oven and spread another layer of batter over the first. Continue this process until all the batter has been used.
  12. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  13. Once the cake is cooled, spread the apricot jam over the top and sides of the cake.
  14. Drizzle the melted dark chocolate over the apricot jam, allowing it to drip down the sides of the cake.
  15. Allow the chocolate to set before serving.

Tools for making

  • Mixing bowls - You'll need several mixing bowls for various steps of the recipe, such as beating egg yolks and whipping egg whites.
  • Electric mixer - An electric mixer will make it easier to beat the egg yolks, cream the butter and sugar, and whip the egg whites to stiff peaks.
  • Cake pan - Use a round cake pan to bake the Baumkuchen layers.
  • Spatula - A spatula will help you spread the batter evenly in the cake pan and assist in transferring the cake to a wire rack.
  • Wire rack - A wire rack is used to cool the Baumkuchen after baking.
  • Pastry brush - You'll need a pastry brush to evenly spread the apricot jam over the cake.
  • Double boiler or microwave - You can melt the dark chocolate using a double boiler or in the microwave.
  • Knife - A knife will be needed to slice and serve the Baumkuchen.

Recipe variations

  • Replace the apricot jam with raspberry or strawberry jam for a different flavor.
  • Add a layer of sliced fruits, such as strawberries or peaches, between the cake layers.
  • Instead of using dark chocolate, drizzle the cake with white chocolate or caramel sauce.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Add chopped nuts, such as almonds or walnuts, to the batter for added texture.
  • Sprinkle powdered sugar over the finished cake for a classic touch.
  • Use a different liquor, such as brandy or bourbon, instead of rum for a unique flavor twist.
  • Replace the butter with margarine or coconut oil for a dairy-free version.
  • Create different layers of fillings using different flavors of jams or spreads.
  • Add a hint of spices, like cinnamon or nutmeg, to the batter for a warm and cozy flavor.

Recipe overview

Baumkuchen, also known as the "Tree Cake," is a classic German dessert renowned for its distinctive ringed layers that resemble tree rings. This recipe guides you step-by-step in creating your own Baumkuchen at home. The process is a labor of love, but the result is a stunning, delicious cake perfect for a special occasion or simply an indulgent treat. The recipe involves creating multiple thin layers of cake, each individually baked to perfection, resulting in a heavenly texture. The cake is then topped with apricot jam and a drizzle of dark chocolate, which adds a delightful contrast to the rich, buttery cake. The steps are straightforward but require patience and precision. So, roll up your sleeves and get ready to create a masterpiece that will surely impress!

Common questions

  1. Can I use salted butter instead of unsalted butter?
  2. No, it is recommended to use unsalted butter in this recipe to control the amount of salt in the cake.
  3. Can I substitute the apricot jam with another type of jam?
  4. Yes, you can use any other fruit jam of your choice as a substitute for apricot jam.
  5. Can I omit the rum in the recipe?
  6. Yes, if you prefer not to use alcohol, you can omit the rum. The cake will still turn out delicious.
  7. Can I use a different type of chocolate for the drizzle?
  8. Yes, you can use any type of chocolate you prefer for the drizzle, such as milk chocolate or white chocolate.
  9. Can I make this recipe gluten-free?
  10. To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend in the same measurement.
  11. Can I prepare the cake in advance?
  12. Yes, you can prepare the cake in advance. Once cooled, you can store it in an airtight container at room temperature for up to 2-3 days.
  13. Can I freeze the Baumkuchen?
  14. Yes, you can freeze the Baumkuchen. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.

Serving dishes and utensils

  • Mixing bowls - Use various sizes of mixing bowls for mixing the batter and other ingredients.
  • Electric mixer - Use an electric mixer to beat the egg yolks, cream the butter and sugar, and whip the egg whites.
  • Spatula - Use a spatula for spreading the batter evenly in the cake pan and for folding in the egg whites.
  • Round cake pan - Use a round cake pan to bake the Baumkuchen.
  • Wire rack - Use a wire rack to cool the cake after baking.
  • Knife - Use a knife to spread the apricot jam and to cut the cake into slices.
  • Pastry brush - Use a pastry brush to brush the melted chocolate onto the cake.

Origin stories

Baumkuchen, often referred to as the "King of Cakes," is a German delicacy with a rich history dating back to the Middle Ages. What's fascinating about Baumkuchen is its unique preparation process, which involves layering thin stripes of batter onto a rotating spit, each layer baked to perfection before the next one is added. This methodical and time-consuming process creates a cake with rings reminiscent of tree rings, hence the name 'Baumkuchen,' which translates to 'tree cake.' It's said that the cake was often prepared for significant events and celebrations, given its luxurious and labor-intensive nature. The cake made its way to Japan in the early 20th century, and it's highly relished there too, commonly served at weddings and other special occasions. So, when you're savoring a slice of Baumkuchen, you're not only enjoying a delightful dessert but also partaking in a tradition that spans cultures and centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.