Best Mandel Baum Tortekuchen German 4 Almond Tree Cake Recipes

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BAUM TORTE/BAUM KUCHEN (GERMAN TREE CAKE )



Baum Torte/Baum Kuchen (German Tree Cake ) image

The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name, Baum kuchen, which literally translates to tree cake. I made this years ago getting the recipe from bon appetit. All ingredients should be room temperature. This is a dense, rich cake so be sure to slice thin. You can always go back for seconds. Optional: Crushed toasted almonds can be scattered on the jam layers. This torte will have between 20-30 layers.

Provided by Rita1652

Categories     Dessert

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 16

1 1/2 cups almond paste, tightly packed (12 oz)
6 tablespoons half-and-half cream
3/4 cup butter, softened (12 tbsp)
1 cup sugar
10 eggs, separated
1 1/2 teaspoons vanilla extract
1 cup cake flour
3/4 cup cornstarch
7 ounces apricot jam, divided warmed
3 ounces seedless raspberry preserves, warmed
1 cup slivered almonds, coarsely chopped. or 1 cup your favorite nuts
5 tablespoons butter
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
2 tablespoons honey or 2 tablespoons light corn syrup
5 ounces semi-sweet chocolate chips

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.

MANDELKUCHEN



Mandelkuchen image

This is a very "more-ish" almond cake that takes no time to prepare and little time to bake. Great for when you have unexpected company and need to whip something up.

Provided by kim in the UK

Categories     Dessert

Time 40m

Yield 20 slices, 10 serving(s)

Number Of Ingredients 10

170 ml whipping cream (not whipped)
3 eggs
250 g granulated sugar
4 teaspoons vanilla sugar
500 g plain flour
1 1/2 teaspoons baking powder
125 g butter
250 g sugar
4 tablespoons milk
200 g toasted sliced almonds

Steps:

  • Mix first 4 ingredients in a bowl. Then add flour and baking powder and stir until it makes a smooth dough.
  • Spread the dough onto a LARGE baking sheet, put in the oven at 180 degrees and bake for approximately 10 minute until the dough has just set -- should still be quite pale, just starting to brown.
  • In the meantime, prepare the topping. Melt the butter, stir in the sugar and milk. Once this has mixed together, add the almonds and stir to mix well. Spread over the partially baked dough and return to the oven until the topping is brown and crispy, approximately 20 minute
  • Cut into slices or squares and serve warm.

Nutrition Facts : Calories 608.8, Fat 28.2, SaturatedFat 11.6, Cholesterol 113.2, Sodium 157.6, Carbohydrate 77.9, Fiber 4, Sugar 26.6, Protein 13.1

BAUMKUCHEN -- THE KING OF CAKES!



Baumkuchen -- the King of Cakes! image

Baumkuchen has earned its reputation as the "King of Cakes." This labor-intensive German cake gets it name, which translates literally as Tree Cake, from the many thin rings that form as layer upon layer of cake is baked. 200 years German bakers have been producing this treat. The cake is sliced showing each layer is divided from the next by a golden line, resembling the rings on a crosscut tree. Christmas holiday treat.

Provided by Rita1652

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup butter, room temperature
3/4 cup sugar
8 eggs (separated)
2 tablespoons dark rum
1 lemon zest
1/8 teaspoon salt
1/3 cup minced almonds
1 cup flour, mixed with
2 tablespoons flour, mixed with
1 cup cornstarch
2 tablespoons cornstarch
1/2 cup apricot jam, melted
almond paste (optional)
powdered sugar (optional)
chocolate icing (optional)

Steps:

  • Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms.
  • Beat egg whites until very stiff and fold gently into the batter.
  • Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter.
  • On the uppermost oven rack,
  • or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
  • Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).

GRANDMA'S ALMOND CAKE (OMAS MANDELKUCHEN)



Grandma's Almond Cake (Omas Mandelkuchen) image

This was posted in response to a recipe request in the German Cooking Forum. It's been translated from a recipe on www.mamas-rezepte.de. I hope you'll like it.

Provided by -Sylvie-

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

7 fluid ounces cream
1 cup sugar
2 cups flour
3 eggs
1 tablespoon baking powder
125 g melted butter (that equals approx 1/2 US cup)
1 cup sugar
4 ounces slivered almonds
3 tablespoons milk

Steps:

  • In a bowl cream the eggs with the sugar.
  • In a seperate bowl mix the flour with the baking powder.
  • Add some flour/baking powder to the egg mixture and combine, then add some of the cream and continue that way, alternating between the two, mix until you have a smooth dough.
  • Spread the dough onto a greased or baking paper lined oven tray (this is just the standard tray that comes with your oven, the one that fits directly into it, it doesn't have to be deep).
  • Bake in a pre-heated oven (200°C/400°F/Gas 6) for 15 minutes.
  • Meanwhile mix the melted butter, almonds, milk and sugar.
  • Remove the cake from the oven and evenly brush with the almond butter mixture.
  • Place back in the oven and continue to bake at the same temperature for another 15 minutes.
  • Allow to cool and cut into slices.

Nutrition Facts : Calories 608.1, Fat 30, SaturatedFat 14.3, Cholesterol 133.1, Sodium 286.7, Carbohydrate 78.5, Fiber 2.6, Sugar 50.6, Protein 9.5

MANDEL BAUM TORTE/KUCHEN-GERMAN 4 ALMOND TREE CAKE



Mandel Baum Torte/Kuchen-German 4 Almond Tree Cake image

Please, if you're NOT an experienced baker don't try this recipe This takes a long time to make, but is so good. I have made them and loved making it. It is a cake for a very special occasion. For pictures on how to assemble and cook go to Global Table Adventures. I decide to rename this torte/kuchen. Mandel Baum...

Provided by Bonnie Beck

Categories     Chocolate

Time 4h25m

Number Of Ingredients 17

1 1/2 c almond paste (preferably homemade)
6 Tbsp half and half, i use cream
1 1/2 stick butter
1 c sugar
10 large eggs, separated (room temp.)
1 1/2 tsp pure vanilla extract or rosewater or any extract you like
1 c cake flour
3/4 c corn starch (yes, i did say, corn starch)
jam, apricot or peach or *(rose jam or jelly)*
1 c slightly roasted almonds, chopped coarsely, my family prefers sligthly roasted hazelnuts or as the original recipe calls for chopped slightly roasted pistachio nuts
CHOCOLATE GLAZE
3 Tbsp butter
1 Tbsp dark rum
1 1/2 tsp vanilla, i like orange extract
1 Tbsp lyles golden syrup or corn syrup
3 oz dark belguim or french chocolate or semi sweet chocolate
extra dark rum or brandy for brushing inbetweem every 3rd or so layer of 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.

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