- Dish type
- Classic cakes
- Layer cake
Baumkuchen is known as the 'King of cakes' - and with this recipe you'll see why! The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
25 people made this
- 200g unsalted butter, softened
- 150g almond paste
- 120g icing sugar
- 120g cornflour
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
- 2 egg yolks
- 6 egg whites
- 150g caster sugar
- 100g plain flour
- 250g plain chocolate
- 2 1/2 teaspoons vegetable oil
MethodPrep:30min ›Cook:40min ›Extra time:20min cooling › Ready in:1hr30min
- Butter a 23cm square metal tin. Place a sheet of parchment in the bottom. Butter the parchment, and flour the whole tin. Position the rack of the oven to the lowest level, and preheat the grill.
- In a large bowl, cream the butter until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the icing sugar, cornflour, vanilla and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
- In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
- Spoon a small amount of the cake mixture onto the parchment in the baking tin. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the grill, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the first layer, and place under the grill. Continue on in this way until all of the cake mixture is used. Cool completely. Turn the cake out of the tin, and trim the edges clean.
- In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 3cm wide. Brush the sides and top with the chocolate, and allow to set. Store in the refrigerator, but serve at room temperature.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
nice cool amazing-11 Sep 2013
Please let me share with you the history of this cake. It was originaly baked in a open fireplace and spooned over the spit that was then turned by hand just a meats used to be cooked on a spit and when the cake was done it had a hole in the center and the outside was not nice and smooth but had the texture of treebark therefore the name Baumkuchen or Treecake.A very old receipe still available in german back shops today. Enjoy-07 Dec 2006
very good. though it doesn't has to take too much time and affort: I used a disposable mini tube pan, and simply pured the batter in thin layers one over the other. when done, and still very warm, i covered the surface with chunks of semisweet chocolate and after they melted simply spread it over, then chilled the whole thing, turned it over took the cake out and coated with chocolate. to make a true swiss baumkuchen just dubble the batter and bake it as suggested above in three 7" springform pans, "paste" the cakes when done with warm apricot jam (adds flavor and color) one on top of the other then cover the whole thing with cocolate frosting. this is originaly a very tall cake as the name suggests: baum = tree.-14 Jul 2005