Baum Torte/Baum Kuchen (German Tree Cake ) Recipe

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Baum Torte/Baum Kuchen (German Tree Cake )
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  1. 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.
  2. Add butter mixing till well incorporated.
  3. Add sugar mixing in well and scarping side to incorporate.
  4. Add yolks one at a time while machine is running.
  5. Add vanilla.
  6. Incorporate the flour mixture 1/3 at a time till well mixed.
  7. Place the whites in a large mixing bowl and whip them up to stiff peaks.
  8. Fold whipped whites into the almond batter.
  9. Turn on the broiler and let it warm up for a few minutes.
  10. 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.
  11. Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.
  12. Broil this layer until deep golden brown.
  13. Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.
  14. The first layers will take longer to brown.
  15. 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.
  16. Be sure to push the batter evenly around so the cake remains flat.
  17. Doming cakes are bound to happen. You can correct as you go.
  18. Refrigerate over night.
  19. Spread the top and sides of cake with the remaining half of apricot jam.
  20. Set in refrigerator while making chocolate glaze.
  21. Melt butter in a small saucepan. Add corn syrup or alternate choices,.
  22. Vanilla extract and rum.
  23. Remove from heat add in the chocolate chips.
  24. Cover five minutes, or until the chocolate is completely softened.
  25. Stir the glaze until glossy and pour evenly over top and sides of cake.
  26. Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.
  27. Optional:.
  28. 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.
  29. Do enjoy the trimmings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 389.2 Kcal (1630 kJ)
Calories from fat 207.88 Kcal
% Daily Value*
Total Fat 23.1g 36%
Cholesterol 109.44mg 36%
Sodium 43.54mg 2%
Potassium 156.34mg 3%
Total Carbs 40.94g 14%
Sugars 21.32g 85%
Dietary Fiber 2.26g 9%
Protein 7.03g 14%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 4%
Iron 1.7mg 9%
Calcium 69.5mg 7%
Amount Per 100 g
Calories 372.23 Kcal (1558 kJ)
Calories from fat 198.82 Kcal
% Daily Value*
Total Fat 22.09g 36%
Cholesterol 104.67mg 36%
Sodium 41.64mg 2%
Potassium 149.52mg 3%
Total Carbs 39.15g 14%
Sugars 20.39g 85%
Dietary Fiber 2.16g 9%
Protein 6.72g 14%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 4%
Iron 1.6mg 9%
Calcium 66.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 11

Good Points

  • saturated fat free,
  • low sodium

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