18 January 2010


When I was a little girl, my mother occasionally took us to a Cafe to eat cake. I remember that we frequented several different establishments, and one particularly old-fashioned coffee house nearby was famous for its Baumkuchen, literally translated as "Tree Cake". It is essentially a layered, marzipan flavoured sponge cake. Thin layers are baked individually until golden brown to achieve dark lines throughout the cake, the annual growth rings of trees. Traditionally, the cake is baked on a spit to create numerous rings, thinning and thickening. They were on show in the Cafe's display window, and we marvelled at enormous cake towers, covered in different types of chocolate glaze.

You can buy inferior versions in many supermarkets today but I always suspected I could do better. Naturally, I do not have a spit for baking cake with, so opted for a simpler design, namely baking the cake in a rectangular form, and cutting it up into squares. Topped with just enough chocolate glaze to show a pretty drop or two trickling down its side - delicious! Fancy a bite?

6 eggs
120 g sugar
200 g marzipan
200 g butter
100 g icing sugar
8 g vanilla sugar
100 g flour
chocolate glaze (optional)

Preheat the oven to 250 C. Cut up the marzipan and mix with the butter, add icing sugar and vanilla sugar. Separate the eggs, adding the yolks to the dough, mix in one or two at a time. Beat the egg white with a pinch of salt until stiff, add the sugar. Gently fold into the dough mixture.
To bake, spread out two tablespoons of batter thinly.
Bake for 4-5 minutes until golden brown.
Add another layer of batter and bake again.
Repeat until you have used up all of the dough.
Leave to cool, then cut into small squares
and cover with a chocolate glaze.


misterrios said...

I love Baumkuchen! The B├Ąckerei near my house sells it sometimes, covered in chocolate, which is sometimes too much chocolate for me.

I never considered making it myself though. But with your very pretty kuchen, I'll have to try it this weekend.

Zeralda said...

Let me know how it turned out! It's not quite the real thing but good enough to be worth making (and eating...).