Baumkuchen is a famous German dessert with numerous layers of cake and distinctive pattern – Germans cook baumkuchen on a spit, however, this is an easier recipe where the cake is cooked on a grill. The name of the cake literally means log or tree cake in German due to its inside look like a grain of the wood. This dessert might take some time to make, but it is not difficult. It will take you around 80 minutes to make it plus chilling time.
Servings 16-18
Ingredients:
- 200 grams unsalted butter (softened), plus extra for greasing
- 285 grams’ golden marzipan (roughly chopped)
- 90 ml single cream
- 210 grams’ sugar
- 10 free-range eggs
- 1 tablespoon vanilla extract
- Finely grated zest from 1 orange
- 150 grams self-rising flour
- 90 grams’ corn flour
- 300 grams’ marmalade (thin-cut)
- 200 grams’ high-quality dark chocolate (70%)
- 40 ml spiced rum (like Sailor Jerry)
- 20 g toasted flaked almonds
Instructions:
- Preheat your grill to medium-high. Next, grease and line the base of a springform cake tin (23cm).
- In a mixing bowl, apply the roughly chopped marzipan and half of the cream; using an electric mixer, beat until you get a thick mixture. Gradually apply the remaining cream and continue beating until you get a pale mixture.
- Place 150 grams of the butter and mix until completely combined. Then, apply the sugar and mix again until you get a creamy, pale mixture.
- As a final point, separate and whisk in the egg yolks (saving the whites for later) one at a time, then add the vanilla extract and orange zest.
- Sift the cornflour and self-rising flour into a bowl, combine together; next, using a large metal spoon, slowly fold into the cake batter.
- Beat the egg whites to firm peaks and add into the batter using a large metal spoon, taking care not to knock out much of the air.
- Next, in a small pan, add the marmalade and melt over a low heat, apply a splash of water if necessary to loosen; keep warm.
- Finally, to assemble the cake: spoon just enough batter into the cake tin to cover the base (fill to about 2/3).
- Using a pastry brush, spread the batter evenly over the base of the cake tin, in order to simply cover the surface; cook under the grill for about 3-4 minutes, or just until golden and set.
- Ladle another batter layer on top – return to the grill. Once golden, simply brush a thin layer of the marmalade over the cake (just enough for a thin glaze).
- Repeat the process of layering and grilling, marmalade glazing every 2nd or 3rd layer, until the batter is finished – you will get about 15 to 17 layers.
- Brush the top of the cake with a generous layer of marmalade; run a knife around the outside of the dessert. Allow cooling, then cover with cling film and refrigerate for 5-6 hours (ideally overnight) to set.
- A few hours before serving, in a double boiler melt the chocolate with the remaining butter. Once melted and glossy, stir in the rum; set aside for 10 minutes to cool.
- Next, remove the dessert from the tin, set it on a serving plate, and using a spatula spread the chocolate-rum sauce evenly over the top of the cake, letting it drizzle down the sides.
- Allow setting slightly, garnish with the flaked almonds, and let it cool completely. Slice and serve with a cup of tea or a fruit cocktail.
Enjoy! Guten Appetit!
