Baumtorte Tree Cake Recipe

How to Make Baumtorte Tree Cake

1. Preheat oven to 200°F (93°C). Grease and flour a 10x3-inch springform pan. Line the bottom with double-thickness baking parchment.
2. Blanch pistachios: Bring 2 cups water to a boil in a saucepan. Add pistachios and boil for 20 seconds. Drain immediately and spread on paper towels. Once warm, peel pistachios. Bake on a baking sheet at 200°F (93°C) for 20 minutes, or until dry. Cool completely and grind very finely.
3. Press apricot preserves through a fine-mesh sieve to remove skins. Set aside.
4. In a bowl, beat almond paste with half-and-half until light and fluffy (about 4 minutes). Set aside.
5. In a large bowl, cream butter until light. Beat in flour, cornstarch, rum, vanilla, and lemon zest. Gradually fold in the almond paste mixture. Set aside.
6. In a separate bowl, beat egg yolks with 1/2 cup sugar until pale and ribbon-like (about 5 minutes). Fold into the batter.
7. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff but not dry.
8. Gently fold the egg whites into the batter in four additions.
9. Broil the cake: Adjust broiler rack so the top of the pan is about 1 inch from the heat source. Spoon 1/4 of the batter into the pan, spreading to the edges. Broil for about 3 minutes, or until lightly browned. Repeat with remaining batter, brushing every other layer with a thin film of apricot preserves and sprinkling with ground pistachios (approximately 1 teaspoon per layer). You should have about 30 layers.
10. Cool the torte completely on a wire rack, then refrigerate overnight in the springform pan.
11. To shape the torte: Place an 8-inch template on top. Using a thin, sharp knife at a 30-degree angle, slice away the sides to create an 8-inch top and 10-inch base. Trim sides until smooth.
12. Invert the torte, remove the springform pan base, and peel off the parchment paper. Invert again onto a wire rack.
13. Prepare apricot glaze: Heat remaining apricot preserves in a saucepan over medium-low heat until a candy thermometer reads 225°F (107°C). Spread evenly over the torte.
14. Prepare chocolate glaze: Melt butter, rum, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Remove from heat, stir in chocolate until melted, and cool slightly until it coats a spoon. Pour over the torte and spread evenly.
15. Decorate: Sprinkle with remaining pistachios around the top edge and sides.
16. Transfer to a serving platter and let the glaze set completely before serving.