Description
Classic German Baumkuchen Cake with almond paste, layered batter, apricot jam, and chocolate glaze.
Ingredients
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180g almond paste or substitute
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250g butter
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12 eggs
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30ml rum
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1 tsp vanilla extract
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½ tsp salt
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250g sugar
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125g flour
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125g cornstarch
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280g apricot jam
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150g chocolate
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80ml cream
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1 tbsp coconut oil
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1 tbsp rum
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Optional: 100g toasted almonds
Instructions
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Preheat broiler and prepare pan.
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Cream almond paste with butter.
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Separate eggs; beat yolks with sugar, rum, and vanilla.
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Whip egg whites until stiff; fold into yolk mixture.
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Sift flour and cornstarch; fold gently.
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Spread thin batter layer in pan and broil until golden.
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Repeat layering and broiling process.
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Cool and glaze with apricot jam and melted chocolate.
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Decorate with almonds and serve.
Notes
Use a gluten-free flour blend for a gluten-free version.
Watch layers closely—they brown fast.
Store at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Broiling Layers
- Cuisine: German