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.
- 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
- 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!