‘Baumkuchen’, translated to English means ‘Tree Cake’ is a German cake traditionally cooked on a spit. Due to the many layers of batter being cooked on this intense heat, the cake has a rich caramelised flavour, which pairs very well with nutty butter and in this recipe, a dark chocolate ganache. This requires a bit more effort to make so I wouldn’t promise to make this weekly for your loved ones!
RECIPE:
BAUMKUCHEN BATTER
80g UNSALTED BUTTER
150g MARZIPAN(Good quality, try to find one without almond flavouring, that’s the synthetic taste which makes marzipan so unpopular)
50ml DOUBLE CREAM
4 EGG YOLKS
100g PLAIN FLOUR
50g GROUND ALMONDS
4 MEDIUM EGG WHITES
120g CASTER SUGAR
CHOCOLATE GANACHE
350g 60% DARK CHOCOLATE
240ml DOUBLE CREAM
3g FINE SALT
FLAKED ALMONDS (to decorate)
BEFORE YOU START…
Preheat you grill to it’s highest setting
Grease and line a standard loaf tin (1lb)
METHODS:
FOR THE BAUMKUCHEN…
Cook the butter until nutty golden, transfer to a bowl and allow to cool.
Roughly chop the marzipan into small pieces (You want as smooth a paste as possible, but don’t worry if there are some small lumps, it won’t affect the cooking (I quite like coming across an intense hit of marzipan)). In an electric mixer, mix with the cream until you have a smooth paste. Add the eggs gradually and mix until pale and thick.
Fold in the flour and ground almonds.
Whip the egg whites until foamy, add the sugar gradually, whisking up whip until firm peaks. Fold the 1/3 of the meringue into the marzipan mixture, then fold the two mixtures together taking care not to knock out too much air. Finish by folding in the cooked and cooled butter.
To cook your Baumkuchen, once your grill is preheated, pour a ladle-full amount onto the bottom of your cake tin and use your dough scraper to cover the base of the tin. Place under the grill for 4 minutes or until brown. (Thinner layers rather than thicker when cooking the sponge are better to increase that nutty flavour (and also prevents undercooking)
Repeat until the mixture is used up, allow to cool before unmoulding. (This is quite a hands-on method so don’t be shy to take a break halfway through, the batter will keep fine for a few hours if you want a break! BECAUSE THIS IS SWEATY WORK)
FOR THE CHOCOLATE GANACHE…
In a Bain-Marie, melt the chocolate over a low heat. Meanwhile, heat the cream with the salt until steaming, once ready, pour the cream gradually into the dark chocolate alongside the rum and mix until smooth. Cover with clingfilm and set in the fridge for up to 1 hour until spreadable.
TO FINISH : Once the ganache has set to a nice spreadable texture, turn the cake out and cover with the ganache and then decorate with the flaked almonds.
