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–+ servings
Chocolate cake with almonds and dark chocolate.

Tree Cake / Baumkuchen Recipe

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This traditional German Tree Cake (Baumkuchen) is made by broiling thin layers of batter to create a beautiful tree ring effect. It’s rich, buttery, and flavored homemade marzipan. Best enjoyed a day or two after baking, this show-stopping cake is perfect for the holidays or special occasions.
“I recommend using the metric measurements—precision matters in German baking, and a scale will give you the best results!”
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Servings: 10
Course: Baking, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
 

Equipment

Method
 

  1. Instructions:
  2. In a large bowl, beat the butter, sugar, egg yolks, vanilla sugar (or extract), and bitter almond extract until light and fluffy.
  3. In a small pot over low heat, warm the marzipan with the brandy, stirring until it softens into a paste. Stir into the butter mixture.
  4. Mix the flour, cornstarch, and baking powder. Gradually add to the wet ingredients, mixing smoothly.
  5. Beat the egg whites to stiff peaks and gently fold into the batter.
  6. Preheat the oven’s broil setting with the rack in the middle position.
  7. Line a springform pan with parchment paper. Spread about 3 tablespoons of batter evenly on the bottom. Broil for 2–3 minutes until lightly golden.
  8. Repeat spreading thin layers and broiling 2–3 minutes each until all batter is used. Watch carefully to avoid burning.
  9. Cool completely, then coat with melted dark Belgian chocolate couverture.

Notes

  • Patience is essential — the layer-by-layer technique creates Baumkuchen’s signature look and tender texture.
  • Use quality marzipan and dark Belgian chocolate for the richest flavor.
  • Watch the cake carefully while broiling to prevent over-browning.

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