Ingredients for Baum Torte Baum Kuchen German Tree Cake
- 1 (7 ounce) package almond paste
- 1/2 cup half-and-half cream
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 10 large eggs
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1/4 cup cornstarch
- 1/2 cup apricot jam
- 1/2 cup seedless raspberry preserves (optional alternative to apricot jam)
- 1/2 cup slivered almonds, toasted and finely chopped (optional)
- 1 tablespoon dark rum (for glaze)
- 1 tablespoon rice syrup (for glaze)
- 1 (12 ounce) package semi-sweet chocolate chips (for glaze)
- 1 tablespoon water (for glaze, optional alternative to dark rum)
- 1 tablespoon corn syrup (for glaze, optional alternative to rice syrup)
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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.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
107g
Fat
46g
Carbs
14g
