Best German Kuchen Recipes

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

GERMAN FRESH PEACH KUCHEN

Steps:

• Pour enough boiling water over peaches in large bowl to cover.
• Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
• With paring knife, pare peaches; place in a large bowl.
• Preheat oven to 400°F.
• Sprinkle peaches with lemon juice to prevent darkening.
• Slice into the bowl; toss to coat with lemon juice; set aside.
• Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
• In large mixing bowl, using fork, beat eggs with milk and lemon peel.
• Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
• Do not over-mix.
• Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
• (If cake pan is used, kuchen must be served from pan.).
• Turn batter into pan; spread evenly over bottom.
• (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
• Combine sugar and cinnamon; mix well.
• DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
• Sprinkle evenly with sugar-cinnamon mixture.
• Bake 25 minutes.
• Remove kuchen from oven.
• With a fork, beat egg yolk with cream.
• Pour over peaches.
• Bake 10 minutes longer.
• Cool 10 minutes on wire rack.
• To serve, remove side of springform pan.
• Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
• Makes 8 to 10 servings.
• McCalls Cooking School.

ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)

Steps:

• Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
• Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
• Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
• Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
• Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
• Let cool slightly before serving.

GERMAN FRESH FRUIT KUCHEN (BREAD MACHINE)

Steps:

• Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• When cycle is complete, remove dough from machine to lightly floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 10 x 15-inch rectangle.
• Place on large, greased baking sheet.
• Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
• Sprinkle Crumb Topping between rows of fruit.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Makes 1 (10 x 15-inch) coffee cake.
• Bake at 375°F for 20 minutes or until done.
• Remove from pan and cool on wire rack.
• Brush fruit with jam and drizzle Almond Icing over cake.
• Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
• Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
• Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.

GERMAN ROLL KUCHEN

Steps:

• Mix and make a soft but not sticky dough.
• Roll and cut into oblong pieces.
• Make a cut in the centre (but not from edge to edge).
• Take an end and pull through the middle.
• Fry in hot oil until golden brown.
• Let cool.
• Sprinkle with icing sugar.
• Eat with watermelon.

MOM'S FRESH GERMAN APPLE KUCHEN

Steps:

• 1. Preheat oven at 375* Lightly grease and flour 9 inch baking pan.
• 2. In bowl cream Oil, sugar, and eggs, beat after each addition. Add flour and baking soda, and salt, add vanilla, you can add the apples to the mix or spread apples on top and press apples into mixture. I prefer the apples on top, sprinkle with nutmeg on top.
• 3. The mixture will be thick in consistency. Place in oven and bake for 1 - 1 1/2 hour. Till knife inserted comes out clean. Let cool on cake rack, serve with powder sugar sprinkled on top. Great warm or cold

BAUM TORTE/BAUM KUCHEN (GERMAN TREE CAKE )

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.

PEACH KUCHEN - GERMAN PEACH CAKE (BREAD MACHINE)

Steps:

• 1. Put Yeast Dough Ingredients into the Bread Machine pan following your Bread Machine's Directions.
• 2. Use the "dough" setting and start (usually takes about 1 1/2 hours)
• 3. Grease a 15 X 11 inch pan for a thinner dough. Or grease a 13 X 9 inch cake pan. I like the thinner dough. If you use the smaller pan, you might need less peaches.
• 4. Fresh Peaches: If using Fresh Peaches, give yourself about 1 hour to peel and slice the peaches.
• 5. Canned Peaches: You can do this 15-20 minutes before dough is ready. Drain the peaches well.
• 6. Frozen Peaches: Take Peaches out of freezer about 1 hour before using.
• 7. Optional Streusel Topping: Make this before dough is ready from machine. Make streusel topping by mixing flour, sugar, and cold butter together to get a crumbly mix. Crumble over fruit before baking.
• 8. Once dough cycle is finished, put dough onto a floured board and roll into a rectangle about the size of your pan. Carefully pick up dough by folding it in third and place in pan. Use your fingers to pat the dough in place.
• 9. Pierce dough all over with a fork.
• 10. Arrange fruit on dough in rows.
• 11. Let rise in a warm place for about 15 minutes.
• 12. If using Cinnamon Sugar, sprinkle Cinnamon Sugar over peaches. -OR- If using alternate Streusel Topping, crumble streusel topping over fruit before baking.
• 13. Preheat oven to 400 F.
• 14. Bake 25 - 30 minutes or until yeast pastry is puffed up and golden between fruit.
• 15. Cool slightly in pan and then cut into squares.
• 16. Serves about 8 - 10 portions.

GERMAN DONAUWELLE KUCHEN

Steps:

• Mix the pound cake mix as directed on the box.
• Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
• Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
• Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
• Bake 40 minutes at 350 (or until done). Let the cake cool completely.
• Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
• Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!

GERMAN AUTUMN FRUIT KUCHEN

Steps:

• Preheat the oven to 375 F.
• Butter and flour an 11-inch round tart pan with a removable bottom or a 9-inch square cake pan.
• In a large bowl, cream the butter with the sugar until smooth; beat in the eggs until light and fluffy.
• Stir in the vanilla, flour, and salt.
• Spread the batter evenly in the prepared pan.
• Press your choice of fruit evenly into the batter, sprinkle with the sugar and dot with the butter.
• Bake for 40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
• Serve warm or cool on a wire rack.
• Serve with a topping of slightly sweetened whipped cream, if desired.
• The kuchen can also be frozen, well wrapped.
• Thaw and reheat in a 300 F.
• oven for 10 to 15 minutes.
• Makes 12 servings.
• The Great Holiday Baking Book.

MANDEL BAUM TORTE/KUCHEN-GERMAN 4 ALMOND TREE CAKE

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.

GERMAN ROLL KUCHEN COOKIES

Steps:

• 1 Mix and make a soft but not sticky dough. 2 Roll and cut into oblong pieces. 3 Make a cut in the centre (but not from edge to edge). 4 Take an end and pull through the middle. 5 Fry in hot oil until golden brown. 6 Let cool. 7 Sprinkle with icing sugar. 8 Eat with watermelon. Read more: http://deep-fried.food.com/recipe/german-roll-kuchen-42979?oc=linkback

GERMAN BIENENSTICH KUCHEN (BEE STING CAKE) RECIPE

Steps:

• Make the Pastry Cream In a medium saucepan over medium-low heat, combine half-and-half with 1/2 cup sugar and vanilla. stirring constantly to dissolve sugar. In a small bowl, whisk together 2 eggs and egg yolk with 3 tablespoons of flour and 1/4 teaspoon salt until smooth. Temper the egg mixture by adding 1/4 to 1/2 cup hot half-and-half mixture to the eggs, whisking constantly. Then stir the egg mixture into the rest of the half-and-half in the saucepan in a thin stream, whisking constantly. Keep stirring until mixture starts to thicken but do not let it boil. When it is thick enough to coat the back of a spoon, remove it from heat and pour into a bowl which has been set on top of a bowl of ice cubes. Stir several times. Place plastic wrap over the pastry cream so that it touches the surface to prevent a skin from forming. When the pastry cream has cooled down some, remove it from the ice bath and store it in the refrigerator until ready to assemble. Just before assembling the cake, incorporate the 1 cup of heavy whipping cream into the cold pastry cream. Make the Cake Dough In a large bowl, whisk together instant yeast and flour. In a microwave-safe bowl, heat 7 1/2 tablespoons butter with 2 1/2 tablespoons honey until just melted. Stir in lukewarm milk, add 1 egg and 1/2 teaspoon salt, and whisk well. This mixture should have a temperature of 100 F / 38 C. Add liquids to the bowl of flour and mix on low in a stand mixer (or with a wooden spoon) until shaggy dough forms. Knead until the dough becomes smooth and pliable and comes away from the bowl. Form dough into a ball, oil the surface, and place in a clean bowl. Cover with a clean cloth or plastic wrap and let rise in a warm place for 40 minutes to an hour or until doubled in bulk. Make the Almond Topping In the meantime, make the almond topping by placing 1/4 cup sugar, 1/2 cup honey, and 9 tablespoons butter in a small saucepan. Heat and stir until sugar dissolves and mixture comes to a boil. Continue boiling for several minutes, stirring constantly so it doesn't burn. Add the almonds and 1/2 teaspoon vanilla extract, stirring to coat. Remove from heat and cool until lukewarm. Bake the Cake Heat oven to 350 F. Coat 13 x 9-inch pan with cooking spray. Roll the risen dough out into a 13 x 9-inch rectangle. Place the dough in the pan, pushing to the edges and making the edges slightly higher than the middle. Spread the lukewarm almond topping evenly over the top of the dough. Bake 45 to 50 minutes. Test for doneness with a toothpick. Remove from oven and let the cake cool completely; then remove the entire cake, carefully using 2 spatulas, to a wax paper coated surface or cutting board. Assemble the Cake Whip 1 cup heavy whipping cream until very stiff, but stop whipping before it becomes clumpy and starts to turn into butter. Stir 1/3 of the whipped cream into the cold pastry cream to lighten it, then carefully fold the rest into the pastry cream trying not to deflate the volume. Using a serrated knife, cut the cake horizontally all the way through. Remove the top half and set aside. Spread all of the pastry cream over the bottom of the cake. Place the top back on the cake. At this point, you can serve immediately or place in the refrigerator, which helps the pastry cream set up.

GERMAN FRESH FRUIT KUCHEN (BREAD MACHINE) RECIPE - FOOD.COM

Steps:

• Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• When cycle is complete, remove dough from machine to lightly floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 10 x 15-inch rectangle.
• Place on large, greased baking sheet.
• Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
• Sprinkle Crumb Topping between rows of fruit.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Makes 1 (10 x 15-inch) coffee cake.
• Bake at 375°F for 20 minutes or until done.
• Remove from pan and cool on wire rack.
• Brush fruit with jam and drizzle Almond Icing over cake.
• Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
• Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
• Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.

GRANDPA'S ONION KUCHEN-GERMAN

Steps:

• 1. I use a 9" springform pan, greased sides and bottom. My grandpa used a cast iron skillet.
• 2. Stir yeast into the warm milk with 1 1/2 teaspoons of sugar. Let it foam. Then add to warm half/half or warm cream.
• 3. Slightly beat the yolk with a fork. Combine the flour, salt, butter, yolk and remaining sugar in bowl. Mix well. Add the yeast mixture and mix well. Refrigerate in a covered bowl. The next day take the dough out of the refrig. and let it rest to warm sightly to room temp. Beat the egg white till it well foamed, just before it starts to peak. Fold in the batter.
• 4. Topping: Cook the bacon until crisp, drain, and crumble it. Set aside. Melt butter or use the bacon greased in a skillet on high heat, do not brown the butter. When hot add the onions, turn down heat and cook until soft and slightly golden. Add the flour and mix it well to incorporated into the onions and butter. Transfer onions to a bowl and cool.
• 5. In another bowl add the eggs, salt, and nutmeg and beat until foamy. Add the onions. Add the bacon on top.
• 6. Roll the dough out on a lightly floured surface. Place in pan and let rest for 30 minutes. Place dough in well greased pan and add the topping. Bake in center oven at 375* for about 50 minutes or until golden brown.

GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)

Steps:

• EQUIPMENT RECOMMENDED: Spring form pan. You can use a deep-dish pie plate, but the filling might run over. Depending on the size of the apricots, you will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don't want to slice the apricots too thin. CRUST: Whisk together all of the dry ingredients and the lemon zest. Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined. Flour the surface, so the dough won't stick. Roll into a circle and set into a lightly greased and floured spring form pan. NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine. Preheat the oven to 350°F. Thin the apricot jam with a splash of water and stir until spreadable. Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy). Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit. Blend all of the ingredients for the topping and pour over the fruit. Set the pan on top of a baking sheet, in case of leakage or spillovers. Bake at 350°F for approximately 55 minutes. The topping should be lightly golden, but not brown. Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely. Take one bite, and enjoy the creamy deliciousness!

GERMAN DONAUWELLE KUCHEN

Steps:

• Mix the pound cake mix as directed on the box.
• Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
• Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
• Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
• Bake 40 minutes at 350 (or until done). Let the cake cool completely.
• Make the german buttercreme according to clara 12's German Buttercreme. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
• Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!

BAUM TORTE/BAUM KUCHEN (GERMAN TREE CAKE )

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.