Baumkuchen
Transport your taste buds to a German patisserie with this mesmerizing Baumkuchen recipe, often referred to as the "King of Cakes." Known for its signature tree ring-like layers, this dessert is a true showstopper that combines rich buttery flavors, a hint of rum-kissed apricot glaze, and a glossy dark chocolate coating. Each delicate layer is skillfully baked one at a time under the grill, creating a mesmerizing pattern that resembles tree rings when sliced. Perfect for celebrations or as a statement dessert, this labor of love is worth every minute of effort. With its elegant presentation, melt-in-your-mouth texture, and harmonious blend of flavors, Baumkuchen is a timeless confection that’s ideal for impressing guests or indulging in a slice of European elegance at home.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Beat in the vanilla extract and then add the eggs one at a time, beating well after each addition until fully incorporated.
Step 4
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.
Step 5
In a small saucepan, gently warm the apricot jam until it becomes runny. Stir in the rum and set aside.
Step 6
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.
Step 7
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.
Step 8
Once all layers are baked, remove the cake from the oven. Carefully release it from the pan and set it on a wire rack.
Step 9
While the cake is still warm, brush the top with the apricot-rum glaze, allowing it to soak into the cake.
Step 10
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.
Step 11
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.
Step 12
Allow the chocolate to set at room temperature before slicing and serving. Enjoy your homemade Baumkuchen!
Nutrition Facts
| Serving size | 1544.2 grams (1544.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5774 |
| Total Fat 311.40g | 399% |
| Saturated Fat 174.30g | 872% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1683mg | 561% |
| Sodium 1235mg | 54% |
| Total Carbohydrate 704.50g | 256% |
| Dietary Fiber 19.50g | 70% |
| Total Sugars 418.40g | |
| Protein 66.90g | 134% |
| Vitamin D 285IU | 1427% |
| Calcium 494mg | 38% |
| Iron 38mg | 208% |
| Potassium 1924mg | 41% |
Source of Calories