Baumtorte Tree Cake Recipes

Steps:

• 1. There are 20 layers or more to this cake. The cake is refrigeratated overnight. Start early in the morning...this is a long process.
• 2. All the ingredients should be at room temp.
• 3. In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you're done.
• 4. Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
• 5. Next, beat in the sugar. Scrape down the sides.
• 6. Next, incorporate the yolks, one at a time
• 7. Add the vanilla.
• 8. Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
• 9. Next, beat the egg whites until they make stiff peaks, but aren't dry.
• 10. Fold the egg whites into the batter gently.
• 11. How to bake the cake: Turn on your BROILER. Yes, I said BROILER! Let is heat up a tad.
• 12. Brush with butter and line a 9″ springform pan with parchment paper. Use more of butter then you think you need.
• 13. Roll like a crepe around the pan with 1/4 cup of batter evenly in the bottom of the pan. I rolled the pan, like I do for crepes. Just make sure you are holding the cake pan with two pot holders.
• 14. Broil this layer until deep golden brown. Do not take out of pan. Add then another thin layer of batter on top. Roll again like for a crepe. Broil again till brown, but not burnt.
• 15. Then, add another 1/4 cup batter. Roll again like a crepe till it is even. Broil as before.
• 16. Each layer should be a little darker then the others. And each layer should be totally flat.
• 17. After repeating these steps a few times, spread a layer with a bit of jam with a little rum mixed in. Continue making a few layers of cake to every layer of jam, until half the jam is used up. I brushed dark rum on top off every 3rd layer before adding the batter.
• 18. Repeat same process until you have 20 layer or more.
• 19. Refrigerate overnight.
• 20. The next day. Spread the top and sides of cake with the jam. Set in refrigerator while making chocolate glaze.
• 21. TO MAKE THE CHOCOLATE GLAZE:
• 22. Melt butter in a saucepan. Add Lyles Golden syrup, vanilla extract and rum. Simmer a few minutes to let the ingredients merge well. Remove from heat and toss in the chocolate and let chocolate melt.
• 23. Stir the glaze until glossy and pour center of top and push down the sides of cake.
• 24. Press finely chopped slightly roasted almonds over the sides and outer edge of cake. Refrigerate to set.
• 25. Update: Adjust broiler rack so the top of pan is about 1 inch from broiler and the bottom of the pan is 5-6 inches from the heat. Each layer should be a different color...from a light golden brown to a dark brown (but not burnt). This is what gives it the look of rings of a tree, each time you broil a layer..the whole top will not be the same color. You will get spots some a little darker and some lighter. Here's another helpful hint. I don't use a brush to push the batter around. I pick up the pan and roll the dough making sure it gets to the edges like you do crepes in a pan. It also helps to make the batter evenly distributed so you have no doming. Another helpful hint. Heat your jam in a double boiler and keep it warm. It will spread so much easier. I hope this helps if you are going to make it.

Steps:

• Sift cake flour and cornstarch together set aside.In the bowl of a standing mixer fitted with the paddle attachment or in a food processor, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you're done.
• Add butter mixing till well incorporated.
• Add sugar mixing in well and scarping side to incorporate.
• Add yolks one at a time while machine is running.
• Add vanilla.
• Incorporate the flour mixture 1/3 at a time till well mixed.
• Place the whites in a large mixing bowl and whip them up to stiff peaks.
• Fold whipped whites into the almond batter.
• Turn on the broiler and let it warm up for a few minutes.
• Meanwhile, butter bottom and side of a 10x3 inch spring form pan. Dust with flour, shake out excess. Line bottom of pan with double thickness of baking parchment.
• Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.
• Broil this layer until deep golden brown.
• Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.
• The first layers will take longer to brown.
• After repeating this step a few times, spread a layer with a bit of apricot and raspberry preserves jam. Alternating jam and preserves. Giving more contrast of layers. Continue making a few layers of cake to every layer of jam, until half the jam is used up and all the raspberry is used up.
• Be sure to push the batter evenly around so the cake remains flat.
• Doming cakes are bound to happen. You can correct as you go.
• Refrigerate over night.
• Spread the top and sides of cake with the remaining half of apricot jam.
• Set in refrigerator while making chocolate glaze.
• Melt butter in a small saucepan. Add corn syrup or alternate choices,.
• vanilla extract and rum.
• Remove from heat add in the chocolate chips.
• Cover five minutes, or until the chocolate is completely softened.
• Stir the glaze until glossy and pour evenly over top and sides of cake.
• Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.
• Optional:.
• If the cake does dome you can keep as is or remove sides from spring form pan. Center an 8" template on top of torte. Holding blade of thin sharp knife downward at a 30 degree angle, slice away the sides of the torte from the template to outer rim of base. Torte will now have 8" top and 10" base with slanted sides. Trim sides until smooth. Invert torte; remove spring form base and peel off parchment. Place wire rack over torte and invert again.
• Do enjoy the trimmings.

Steps:

• Butter bottom and sides of a 10x3 inch springform pan. Dust with flour, shake out excess. Line bottom of pan with double thickness of baking parchment. Heat oven to 200°F
• Heat 2 cups water to boiling in small saucepan. Add pistachios; boil 20 seconds. Drain immediately; spread in single layer on double thickness of paper toweling. While still warm, peel pistachios by pressing between thumb and index finger; or use a small knife.
• Spread pistachios on baking sheet and bake until dry, about 20 minutes. Cool thoroughly. Grind very fine in nut grinder or chop very fine with a food processor. Press apricot preserves through medium - fine sieve into small bowl with the back of a wooden spoon. Discard any skins left in sieve; reserve sieved preserves.
• Place almond paste in a smaller bowl. Beat in half and half, 1 tablespoons at a time, until mixture is light and fluffy and has consistency of mashed potatoes, about 4 minutes; reserve.
• Beat butter in large mixer bowl until light in color, about 2 minutes. Fold in flour, cornstarch, rum, vanilla, and lemon zest with rubber spatula until completely blended. Gradually fold in almond paste mixture; reserve batter.
• Place egg yolks in large mixer bowl, and gradually beat in 1/2 cup of the sugar at medium speed until mixture is light in color and forms a slowly dissolving ribbon when beaters are lifted, about 5 minutes. Fold into batter with rubber spatula until completely blended; reserve.
• Adjust broiler rack to accommodate prepared cake pan; top of pan should be about 1-inch from broiler. Place egg whites and salt in clean large mixer bowl. Beat on low speed unrtil soft peaks form. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time; increase speed to medium and beat until whites are stiff but not dry. Fold whites, one fourth at a time, into reserved batter until completely blended. To make torte, spoon a scant 1/4 of the batter into cake pan; brush or spread to edges of pan with pastry brush or small flexible spatula.
• Place cake pan under broiler; broil until batter is very lightly browned and resembles a cooked crepe, about 3 minutes, depending in temperature of broiler and position of broiler rack. Brush another scant 1/4 cup batter over broiled layer;broil as above. Brush second layer with a thin film of apricot preserves to within 1/2 -inch of edge; sprinkle with about 1 teaspoons ground pistachios. Repeat the layering and broiling process, coating every other layer with preserves and pistachios, until all the batter has been used. You should have about 30 layers in cake pan.
• Cool torte on wire rack to room temperature; refrigerate, covered, overnight in springform pan. Reserve the remaining apricot preserves, covered; you should have about 1 cup. Reserve remaining pistachios; you should have about 5 tablespoons Remove sides from springform pan. Center an 8-inch template on top of torte.
• Holding blade of thin sharp knife downward at a 30 degree angle, slice away the sides of the torte from the template to outer rim of the base. Torte will now have 8-inch top and 10-inch base with slanted sides. Trim sides until smooth. Invert torte; remove springform base, and peel off parchment. Place wire rack over torte and invert again.
• Heat remaining apricot preserves in small heavy saucepan over medium-low heat until candy thermometer registers about 225 degrees, about 10 minutes. Using flat metal spatula, immediately spread preserves evenly over top and sides of torte. Let stand until preserves are cooled and set, about 30 minutes.
• Make chocolate glaze. Pour slightly cooled chocolate glaze over top of torte. Using flat metal spatula, quickly spread glaze as evenly as possible over top and side of torte, apricot glaze should be completely covered. Let torte stand until glaze is almost set, about 15 minutes.
• Decorate torte with remaining ground pistachios, as follows: tear off four 3-inch strips of waxed paper; place them under edges of torte to catch any spillings. Sprinkle a 1/2 inch border of pistachios along top edge of torte. Carefully tilt torte at a slight angle and gently press remaining pistachios over sides of torte with small spatula or your fingers. Re-use any pistachios that have fallen onto the waxed paper. Carefully transfer torte to serving platter with large metal spatula.
• CHOCOLATE GLAZE:.
• (Makes 1/2 cup) Stir butter, rum, corn syrup and salt in small heavy saucepan over low heat until butter is melted. Increase heat to medium and boil mixture, stirring constantly, about 1 minute. Remove from heat. Stir in chocolate until completely melted. Cool at room temperature until mixture coats a spoon, about 5 minutes. Use at once.