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Baking a German Tree Cake is not that difficult. It just takes a lot of eggs and time but you will be rewarded with the best cake ever! See in the video, how these lots of tree trunk like layers are created and what makes this “king of cakes” so special.
Equipment
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baking pan (see video)
Ingredients
- 100 g Marzipan
- 30 ml Rum or some water + Rum Extract
- 12 ct Eggs
- 250 g Butter soft
- 3 g Salt
- 1 tsp. Vanilla Paste or Vanilly Extract
- 350 g Sugar
- 125 g Flour
- 125 g Corn Starch or Potato Starch
- 200 g Chocolate semi sweet, milk or dark
- 2 tbsp. Apricot Jam
Instructions
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Crumble the 100g marzipan into a mixing bowl, add the 30 ml rum (or water and rum extract) and mix until soft.
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Separate the egg yolks from the egg whites.
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Add the yolks one by one to the marzipan while whisking.
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While whisking, add the butter, salt, and vanilla paste.
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In a different bowl, whisk the egg whites until stiff but don’t make them too stiff.
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Add some of the egg whites to the mix with the egg yolks, also some of the flour and starch, and carefuly mix with a large spoon.
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Repeat until the entire egg whites, flour, and starch are mixed into the yellow batter – keeping the fluffy texture of the batter.
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Turn on the broil function of your oven.
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Prepare a baking pan with a layer of parchment paper.
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Spread a thin layer of batter into the baking pan.
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Bake for a short time in the oven under the broil – careful, hot!
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Remove the baking pan when the top of the batter starts to change its color to a light brown. Usually after 1-2 minutes.
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Add another layer of batter and repeat the baking – layer adding – baking – layer adding … until the batter is all baked and the cake has a lot of layers.
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Let the cake cool.
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Melt some chocolate and heat some apricot jam.
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Brush the cooled cake with a layer of apricot jam all around. Let set for a bit.
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Cover the cake with the chocolate all around.
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Let the chocolate set.
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Cut and enjoy a heavenly slice of cake.
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If you bake for later:
Freeze without the chocolate and glaze after thawing.
