Baumkuchen — German “tree” cake

• salted butter↗150 г g

  soft, plus extra for greasing the pan

• golden marzipan150 г g

  cut into 1 cm cubes

• heavy cream200 мл ml
• fine sugar115 г g
• vanilla paste↗1 ч. л. tsp
• eggs↗6 шт. pcs

  whites and yolks separated

• self‑raising flour125 г g
• cornstarch80 г g
• dark chocolate↗100 г g
• heavy cream150 мл ml
• golden syrup↗2 ст. л. tbsp
• butter↗20 г g

Step-by-step instructions

1. 1

   Preheat the grill to medium‑high heat or set it to 220 °C if possible. Grease the pan with butter and line the bottom of a 23 cm spring‑form pan with parchment paper. Place the marzipan and 2 tbsp cream in the stand‑mixer's bowl and whisk for 1–2 minutes with the paddle attachment until a paste forms. Gradually pour in the remaining cream while whisking. Transfer the mixture to another bowl and set aside. No need to clean the mixer bowl.

2. 2

   In an empty bowl combine butter, fine sugar, vanilla paste and a pinch of salt, whisk for 3–4 minutes until the mixture becomes light and fluffy. Gradually fold in the creamy marzipan mixture.

3. 3

   Add the yolks one at a time to the batter, then gently fold in the flour with the cornstarch.

4. 4

   Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form, then gently fold them into the batter so as not to lose the incorporated air.

5. 5

   Pour enough batter into the pan to cover the bottom – about two‑thirds of a ladle. Spread evenly, then bake under the grill for 3 minutes until the surface sets and turns golden, watching carefully so it doesn’t burn.

6. 6

   Remove the pan from the grill and pour the same amount of batter on top. Smooth it to form a thin layer covering the first one. Bake another 3 minutes. Repeat until the batter is finished. You should get about 10 layers, depending on thickness.

7. 7

   When baking is finished, carefully run a small knife along the edge of the pan to ease removal, and let the cake cool completely. Remove the cooled cake from the pan and turn it onto a cooling rack.

8. 8

   For the glaze, heat chocolate, cream, golden syrup and butter in a saucepan, stirring constantly until you obtain a smooth, glossy sauce (1–2 minutes). Pour it over the top and sides of the cake, let it set for 1 hour before serving.