Baumkuchen (German Layered Cake) from the Oven

Name: Baumkuchen (German Layered Cake) from the Oven
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 12 servings
Ingredients: 250 g butter or margarine; 200 g sugar; 1 pack vanilla sugar; 6 piece eggs (medium); 100 g marzipan paste; 125 g plain flour (type 405); 125 g cornflour; 2 tbsp rum; 1 tsp grated unwaxed lemon zest; 1 pinch salt; 4 tbsp apricot jam; 200 g dark chocolate couverture

A traditional German bake from Saxony-Anhalt: Baumkuchen in the Salzwedel style has been baked in Salzwedel since the early nineteenth century. For the home version the fine layers are not built up on a spit but one after another under the oven grill, and the cut surface shows the characteristic pale and dark rings. Marzipan and rum make the batter tender, and the chocolate coating rounds it off.

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Cook time

80 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

484 kcal

Calories

6 g

Protein

28 g

Fat

50 g

Carbs

Ingredients

For 12 servings

Instructions

1
Beat the butter or margarine with the sugar and the vanilla sugar until pale and fluffy. Separate the eggs and stir in the yolks one at a time.
2
Finely grate the marzipan paste and stir it in. Mix the flour and the cornflour and stir them into the mixture with the rum and the lemon zest.
3
Whisk the egg whites with the salt until stiff and fold them carefully into the mixture.
4
Grease the base of a 24 cm springform tin, line the side with baking paper and preheat the oven grill to 250 °C.
5
Spread 2 to 3 tablespoons of the mixture thinly over the base of the tin and bake golden brown under the grill on the upper shelf.
6
Build up 10 to 12 layers in this way, letting each layer brown briefly before the next one goes on top. Leave the finished cake to cool in the tin.
7
Release the cake from the tin and spread the warmed apricot jam thinly over it.
8
Melt the couverture over a warm water bath, coat the Baumkuchen with it and leave it to set.