Baumkuchen
Baumkuchen, often referred to as the "King of Cakes," is a dazzling German dessert that’s as much a work of art as it is a culinary delight. This distinctive layered cake, inspired by the rings of a tree, is created by meticulously grilling thin layers of batter one by one to achieve its signature striped interior. Flavored with rich vanilla, a touch of rum-infused apricot glaze, and crowned with a glossy dark chocolate coating, this treat is perfect for special occasions or as an indulgent centerpiece. With its intricate preparation and visually stunning presentation, Baumkuchen is a testament to the beauty of craftsmanship in baking. This show-stopping dessert serves 12 and is a must-try for fans of layered cakes, German delicacies, and timeless flavor combinations.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 6 large eggs
- 150 grams plain flour
- 150 grams cornstarch
- 1.5 teaspoons baking powder
- 100 milliliters milk
- 200 grams dark chocolate couverture
- 100 grams apricot jam
- 2 tablespoons rum
Instructions
Preheat your oven to 220°C (428°F). Grease a 20 cm (8 inch) round springform or ring cake pan and line the base with parchment paper.
In a large mixing bowl, cream the unsalted butter and sugar together until the mixture is light and fluffy. This usually takes about 5 minutes using an electric mixer on medium speed.
Beat in the vanilla extract and then add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the plain flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet mixture, alternating with the milk. Mix until just combined to avoid overmixing.
In a small saucepan, gently warm the apricot jam until it becomes runny. Stir in the rum and set aside.
Spoon about 2 to 3 tablespoons of the batter into the prepared cake pan. Spread the batter evenly to cover the base of the pan with a thin layer. Bake this first layer under the grill (broiler) for about 3 to 4 minutes or until just golden brown.
Remove the pan from the oven, spoon another 2 to 3 tablespoons of the batter over the cooked layer, spreading it out evenly. Grill again until golden. Repeat the layering and grilling process until all the batter is used. This should create 10 to 12 layers.
Once all layers are baked, remove the cake from the oven. Carefully release it from the pan and set it on a wire rack.
While the cake is still warm, brush the top with the apricot-rum glaze, allowing it to soak into the cake.
For the chocolate glaze, melt the dark chocolate couverture in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
Once the cake has cooled, pour the melted chocolate over the top, allowing it to drip down the sides. Smooth out the glaze with a spatula for an even finish.
Allow the chocolate to set at room temperature before slicing and serving. Enjoy your homemade Baumkuchen!
Nutrition Facts
Calories |
5774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.4 g | 399% | |
| Saturated Fat | 174.3 g | 872% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1682 mg | 561% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 704.5 g | 256% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 418.4 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 494 mg | 38% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
