The “Baumkuchen” cake is a specialty pastry relatively unknown outside of Germany. Preparing it takes a unique process by which each layer of batter is baked one after another with thin layers of jam added in between. This homemade version uses a slightly different process from conventional bakeries, but it’s just as good!
- 9 oz apricot jam, smooth or blended and strained (a generous 3/4 cup)
- 4 large eggs
- 4 oz granulated sugar (1/2 cup)
- 7 fl oz vegetable oil (7/8 cup)
- 7 fl oz orange juice (7/8 cup)
- 11 oz all purpose flour (about 2 1/2 cups)
- 1/2 oz baking powder (about 1 Tbsp)
- 7 oz dark chocolate, chips or rough chopped (about 1 1/8 cups)
- 3 oz white chocolate, chips or rough chopped (about 1/2 cup) (optional)
- Preheat the oven to 425°F (220°C). Grease the ring and base of a 10-inch springform pan.
- Whisk the eggs and sugar together until thick and creamy. Add oil and orange juice and stir until combined thoroughly.
- Quickly mix in the flour and baking powder until just combined. Turn the oven down to 400°F (200°C, top heat only, if available).
- Spread about 4 tablespoons of cake batter on the bottom of the baking pan to cover completely in a thin layer. Bake in the lower part of the oven for approx 5-8 minutes, or until light brown. (Keep an eye on it! The first thin layer can burn quickly.)
- Take the cake out of the oven and spoon another 4 tablespoons of batter into the pan, spreading it in an even layer over the first layer. Bake again for 5-8 minutes.
- Spread 3 tablespoons of apricot jam on top of the second layer.
- Keep baking layers one on top of the other in the same order. Every third layer should be apricot jam. The last layer should be batter.
- After baking the last layer, let the cake cool completely on a wire rack. Remove from the pan.
- Melt the dark chocolate in the microwave or a double boiler. Spread another layer of apricot jam on the cake, then pour the chocolate on top and spread to coat.
- Melt the white chocolate and drizzle in decorative patterns over the dark chocolate, if desired. Or decorate the cake as shown, with leaf-shaped chocolates. These can be made in a candy mold, using melted dark or milk chocolate.
- Refrigerate until firm, then slice and serve.
- Category: Cake
- Method: Baking
- Cuisine: German
Keywords: German, baumkuchen, cake, chocolate