On average, the Germans are outstanding bakers – they always have been. Known in Germany as the “King of Cakes“, Baumkuchen tests the skills of any pastry chef as it emulates the tree rings (by which the age of a tree is calculated). Layer upon precious layer of cake is painstakingly baked to a golden honey brown over a direct heat source. German bakers have been producing this cake for over 200 years at Christmas time by brushing a little batter over a direct heat source, allowing it a little time to bake and deftly removing it so that they can start the whole process all over again.

When the cake is sliced the golden brown layers  resemble the age rings on a cross cut tree. I’ve seen photographs of 25 layered cakes that weigh more than 50 kgs!!

Ingredients

• 100 g butter
• 200 g caster sugar
• 8 eggs, separated
• 2 tbsp cognac
• 1 lemon zest
• pinch salt
• 100 g ground almonds
• 250 g plus 2 tbsp flour mixed with 
250 g plus 2 tbsp cornflour
• 125 g apricot jam,
• Melted 
almond paste,
• Powdered sugar, or
• Chocolate icing (optional)

Method

Pre-heat oven to 220 C

• Whisk butter and sugar well until creamy.
• Gradually add egg yolks and the remaining ingredients to the butter mixture until a light and airy batter forms.
• Beat egg whites until stiff and stir gently into the batter.
• Pour about 2 tablespoons batter to form a thin layer into a 23cm springform pan greased with butter.
• On the top oven rack, bake  for 2 minutes or until golden honey brown.
• Please note that the browning can take place very quickly.
• Repeat until all the batter has been used up and you have about 14 to 16 layers.
• When all the layers are done, set aside for 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.