Baumkuchen: Cake of the multitude
Baumkuchen is one of the most unique cakes within the German cuisine and can at times take a little longer than usual to get prepared but is not very challenging to make. The main distinctiveness arises out of the many layers which compose the cake. It is precisely this due to which the cake gets its name – Baumkuchen or tree/log cake.
The following recipe will be able to generate 16 servings and should usually take up an hour and 20 minutes to prepare.
Following is the nutrition content per serving:
- Calories: 489 and 24%
- Fat: 24.8g and 35%
- Saturates: 12.4g and 62%
- Protein: 8.3g and 18%
- Carbs: 55.2g and 21%
- Sugar: 43g and 48%
Ingredient:
- Unsalted butter: 220 grams at room temperature + a little extra for greasing the pans
- Golden Marzipan: 300 grams
- Sugar: 225 grams
- Free range eggs: 10 large
- Vanilla extract: ½ tablespoon
- Orange: 1
- Self-raised flour: 150 grams
- Cornflour: 100 grams
- Marmalade: 300 grams thin cut
- Dark Chocolate (70%): 200 grams
- Spiced rum: 50 millilitre
- Almonds: 25 grams toasted and then flaked
Method
Firstly you will be required to take a 23 centimetre spring-foam cake tin, preferably the one whose base is detachable. Then grease this cake tin. In the mean time you can also preheat the oven on grill.
With that done, keep the cake tin aside for a bit. Next, take the marzipan and roughly chop it. Then take some of the cream in a medium sized bowl. This bowl should be of a material which is made of an unreactive material and should also be attachable to a stand mixer. Now place the marzipan in the bowl along with the cream and beat the mixture by using a paddle attachment till the time it turns into a thick paste. While beating the mixture you can add the rest of the cream into the bowl and towards the end the mixture should turn into a pale paste.
Next, you will have to add 170 grams of unsalted butter in the same bowl till the point it gets completely incorporated, next goes in the sugar and then keep on beating. The aim is to let the mixture become pale and creamy. Finally, you will need a separate bowl and in this bowl you will have to add the egg yolk one at a time, as far as the egg white it concerned, you will have to save it in a separate bowl for later usage. Now, in the second bowl with the egg yolk you will further add the vanilla extract along with grated orange zest. And then beat this mixture on slow at first and then subsequently you can increase the speed. When this gets done, take the bowl out and let it sit for a while.
In the mean time you can go on sifting the self-rising flour along with cornflour into a large bowl. Mix them together and finally by using a large metal spoon you can slowly add this into the cake batter.
Next, take the bowl which contains the egg whites. You will have to whisk and then fold them into the batter by using the large metal spoon. One important instruction that has to be kept in mind is that one must try and avoid too much inflow of air into the egg whites, hence a gentle whisk with the hand will be required.
Now, take a non-stick saucepan and add the marmalade into it over low heat. As the marmalade begins to melt you can splash some of the water in if the need arises.
Next, it is time to assemble the cake. For this purpose you will be required to take the help of a ladle. Using the ladle will provide you with an adequate measure of the quantity that you are pouring in. Furthermore, spoon in the required quantity for the base, for this purpose you will have to fill approximately 2/3rd of the ladle.
Then you will be required to take a pastry brush and by using this brush you will have to even out the base layer. Next, place it under the grill for 4 minutes or till the point the base attains an even golden colouring.
With that done, repeat the same, that is ladle in another thin layer on top of the base, using the brush even out the layer and then place the tin back under the grill. Once this layer gets the golden tinge, you can brush in the thin layer of the softened marmalade on top of the cake. Make sure that the layer is very thin glaze.
You will have to continue doing this layering, grilling and glazing every second or third layer. Generally the layers can vary between 15 to 18 layers or till whatever point the batter is available.
In the step you will be required to brush the topmost layer of the cake with a considerably larger quantity of marmalade. Then by using a broad knife, you will be required to run it around the cake, on the outside. The preparation is done, for the final step you will be required to chill the cake with a covering of Clingfilm. If you have to consume it immediately, in that case you can chill it for at least 3 to 4 hours. Otherwise let it set overnight.
Finally, just about an hour or two before you have to serve the Bauernfrühstück, you can take a non-stick saucepan, pour in some water and place a heatproof bowl over it and then throw in the remaining 50 grams of butter and melt chocolate pieces with it. The aim here is to let the melted chocolate become glossy. Next stir in some of the rum and then set it aside for about 10 minutes to cool down.
Now, you will have to work a bit faster. Take the cake out of the tin and place it on the serving plate. Now take the chocolate sauce and pour it over the cake allowing it to drizzle on the sides. With this done, let the cake sit still so that it settles down and sets slightly. Finally garnish it with the toasted almond flakes. The Bauernfrühstück is ready to be served and ideally you can also serve a mug full of tea or a festive sherry.