Ingredients for Baum Torte Baum Kuchen German Tree Cake
- Almond Paste
- Half And Half Cream
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- Cake Flour
- Cornstarch
- Apricot Jam
- Seedless Raspberry Preserves
- Slivered Almonds
- Dark Rum
- Rice Syrup
- Semi Sweet Chocolate Chips
How to Make Baum Torte Baum Kuchen German Tree Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan (or use a bundt pan).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread a thin layer of batter evenly onto the bottom of the prepared pan.
- Bake for 2-3 minutes, or until the edges are lightly golden.
- Spread a thin layer of jam over the baked layer. (Optional: Sprinkle with crushed toasted almonds).
- Repeat steps 6-7 until all batter is used, creating 20-30 layers. Let the cake cool completely in the pan before inverting onto a serving plate.
- Dust with powdered sugar before serving, if desired.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
107g
Fat
46g
Carbs
14g
