Try Our German Christmas Tree Cake For A Tasty Winter Delight

Try Our German Christmas Tree Cake For A Tasty Winter Delight
Bookmark Recipe: https://www.scrumdiddlyumptious.com/german-tree-cake

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Baumkuchen, which literally translates as "tree cake," is a classic dessert that's popular in Germany and throughout much of Europe, especially at Christmas. Its characteristic rings, which resemble tree rings when sliced, give the cake its name and each layer is bursting with flavor. While preparation may take a lot of patience, the results will be worth it in the end!

You'll Need:

For the marzipan:

- 6.2 oz ground almonds
- 4.4 oz icing sugar
- 2 tbsp amaretto

For the pastry:

- 3.4 oz lukewarm cream
- 6 oz butter
- 8 oz sugar
- 10 eggs
- 1 tbsp orange zest
- 3.5 oz corn flour
- 5.3 oz flour

You'll also need:

- 10.6 oz strawberry jelly
- 1 oz butter
- 7 oz melted dark couverture
- 1.8 oz sliced almonds

Here's How:

1. Knead the ground almonds, icing sugar, and amaretto into a marzipan. The process of kneading and the warmth from your hands will gradually change the consistency of the mixture. Just remember to stay patient! If the mixture is too dry, gradually add very small amounts of more amaretto.

2. Tear the finished marzipan into small pieces, pour the lukewarm cream on top and mix everything into a cream using an electric whisk. Add butter and sugar to the marzipan cream and use the electric whisk again until you have a consistent mixture. Separate the eggs and add the yolks to the batter individually while continuing to stir. Next, add the orange zest to the mix before folding in the corn flour and flour. Whisk the 10 egg whites until they're stiff and fold them into the mixture.

3. Heat up the strawberry jelly and stir until it's smooth. Next, grease a seven-inch springform cake pan using butter. Spoon a ladleful of batter into the cake pan, flatten it out and bake for 90 seconds at 430°F with the grill function on; the batter should turn brown. Now spread a thin layer of jelly on the cooked pastry and add some more batter on top. Repeat each step — baking, jelly, batter — until you have 18 layers on top of each other (or your cake pan is full).

4. Once cooled, remove the cake from the pan and cover it in couverture. To finish, sprinkle on a border of sliced almonds while the chocolate is still moist.