German Baumkuchen Petit Fours | Tree Cake
- Cakes & Cupcakes & Muffins, Christmas, Germany, Holidays & Seasonal
German Baumkuchen or Tree Cake is a delicious cake, that does take a little bit of time to make, however, it is actually not that difficult. The taste of caramelized thin layers, hints of almond, marzipan, vanilla, and amaretto covered in chocolate will definitely be worth the time and effort it takes to make them.
Baumkuchen translated from German means Tree Cake. It got this name, because the thin layers resemble the annual growth rings of a tree trunk.
In Germany, Baumkuchen is a cake, that is usually served at special occasions like weddings, birthdays, or Christmas. It is also a very popular cake to give as a gift.
The German Baumkuchen is also one of the most beloved cakes in Japan. It was first introduces to Japan by a German Confectioner in the beginning of the 20th century and has grown in popularity ever since.
Give this recipe a try. It will absolutely be worth the effort!
Ingredients you will need for this recipe:
- butter
- white granulated sugar
- vanilla sugar
- eggs – separated
- flour
- corn starch
- baking powder
- marzipan
- Amaretto
- dark chocolate couverture
How to make German Baumkuchen | Tree Cake:
(1) Cake batter
Separate the 3 eggs into egg yolks and egg whites.
In a mixing bowl combine 125 g butter, 125 g white granulated sugar, 3 egg yolks and 1 heaped teaspoon vanilla sugar, until well combined and the batter becomes pale and creamy.
In a separate bowl, add 50 g marzipan. Slowly warm the marzipan in the microwave, until it becomes soft. Add 1 1/2 tablespoons of amaretto and mix together, until it becomes a paste. Add the marzipan paste to the cake batter and mix together, until well combined.
Combine 75 g flour, 50 g corn starch and 1 1/2 teaspoons baking powder. Add one tablespoon at a time to the cake batter, until well combined.
Whisk the remaining 3 egg whites with a pinch of salt, until stiff and carefully fold it into the batter.
(2) Bake the layers
Turn on the grill|broiler setting of your oven and preheat to 220 °C – the heat should only come from the top. Grease a 20 cm in diameter springform or 15 x 18 cm cake tin with butter.
Add 3 heaped tablespoons of batter into the cake tin and spread evenly – it should only be a thin layer. Place the cake tin in the lower half of your oven and bake for about 2 min or until golden brown – watch out with this part, the batter can turn dark very quickly!
Take the cake tin out of the oven, add another 3 heaped tablespoons of batter, and spread evenly and gently – be careful not to damage the previously baked layer, it helps to wait 10 seconds before adding the batter. Put the second layer back in the oven, bake for 2 min or until golden brown. Repeat this process until you used all the batter. It takes about 8 – 14 layers, depending on the size of your cake tin.
(3) Let the cake cool down
Let the cake cool down in the cake tin for about 10 minutes, take it out, and let it cool completely. Once cool, cut the cake into little squares.
(4) Cover with chocolate couverture
In a small saucepan, melt 150 g of chocolate over low heat or use the “Bain Marie-Method” to melt the chocolate.
Let the chocolate cool for a few minutes before covering the cake squares. Use a fork to hold up your cake and pour the chocolate over the cake squares with a spoon. You can also use the spoon to spread the chocolate to cover the squares completely and evenly.
For a little extra decoration drizzle more melted chocolate on top, using a fork, after the first chocolate layer has hardened.
Some Recipe Tips:
Storage: If you have covered the Baumkuchen Petit Fours completely with chocolate, they can last up to 10 days, without storing them in any special container. The chocolate helps the cake keep its aromas and prevents it from drying out. If you have not covered them with chocolate completely, store them in an airtight container, and they will last up to 1 week.
Special Gift: The Baumkuchen Petit Fours will make a special gift. Package them in cookie bags or cookie tins and decorate with ribbons or labels to your liking.
German Baumkuchen Petit Fours | Tree Cake
Course: Cakes, Petit FoursCuisine: GermanyDifficulty: Normal30 - 45
minutes30 - 45
Minutes1 - 1.5
hoursGerman Baumkuchen is a delicious cake, that does take a little bit of time to make, however, it is actually not that difficult. The taste of caramelized thin layers, hints of almond, marzipan, vanilla, and amaretto covered in chocolate will definitely be worth the time and effort it takes to make them.
Ingredients
125 g butter
125 g white granulated sugar
1 heaped teaspoon vanilla sugar
3 eggs - separated
75 g flour
50 g corn starch
1 1/2 teaspoons baking powder
50 g marzipan | almond paste
1 1/2 tablespoons Amaretto
150 g dark chocolate couverture
Directions
Cake batter
Separate the 3 eggs into egg yolks and egg whites.
In a mixing bowl combine 125 g butter, 125 g white granulated sugar, 3 egg yolks and 1 heaped teaspoon vanilla sugar, until well combined and the batter becomes pale and creamy.
In a separate bowl, add 50 g marzipan. Slowly warm the marzipan in the microwave, until it becomes soft. Add 1 1/2 tablespoons of amaretto and mix together, until it becomes a paste. Add the marzipan paste to the cake batter and mix together, until well combined.
Combine 75 g flour, 50 g corn starch and 1 1/2 teaspoons baking powder. Add one tablespoon at a time to the cake batter, until well combined.
Whisk the remaining 3 egg whites with a pinch of salt, until stiff and carefully fold it into the batter.
Bake the layers
Turn on the grill|broiler setting of your oven and preheat to 220 °C - the heat should only come from the top. Grease a 20 cm in diameter springform or 15 x 18 cm cake tin with butter.
Add 3 heaped tablespoons of batter into the cake tin and spread evenly - it should only be a thin layer. Place the cake tin in the lower half of your oven and bake for about 2 min or until golden brown - watch out with this part, the batter can turn dark very quickly!
Take the cake tin out of the oven, add another 3 heaped tablespoons of batter, and spread evenly and gently - be careful not to damage the previously baked layer, it helps to wait 10 seconds before adding the batter. Put the second layer back in the oven, bake for 2 min or until golden brown. Repeat this process until you used all the batter. It takes about 8 - 14 layers, depending on the size of your cake tin.
Let the cake cool down
Let the cake cool down in the cake tin for about 10 minutes, take it out, and let it cool completely. Once cool, cut the cake into little squares.
Cover with chocolate couverture
In a small saucepan, melt 150 g of chocolate over low heat or use the "Bain Marie-Method" to melt the chocolate.
Let the chocolate cool for a few minutes before covering the cake squares. Use a fork to hold up your cake and pour the chocolate over the cake squares with a spoon. You can also use the spoon to spread the chocolate to cover the squares completely and evenly.
For a little extra decoration drizzle more melted chocolate on top, using a fork, after the first chocolate layer has hardened.
Notes
- Storage: If you have covered the Baumkuchen Petit Fours completely with chocolate, they can last up to 10 days, without storing them in any special container. The chocolate helps the cake keep its aromas and prevents it from drying out. If you have not covered them with chocolate completely, store them in an airtight container, and they will last up to 1 week.
- Special Gift: The Baumkuchen Petit Fours will make a special gift. Package them in cookie bags or cookie tins and decorate with ribbons or labels to your liking.
