BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER
This cake may take a little time to make, but it’s not especially difficult, and has a real wow-factor. It’s the number of cake layers that give it its distinctive pattern – in Germany they cook them on a spit, but we’ve gone for the easier option of a grill. The name means tree or log cake in German, because the inside looks like the grain of wood.
Total Time 1 hours 20 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
Nutrition Facts : Calories 489 calories, FatContent 24.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 8.3 g protein, CarbohydrateContent 55.2 g carbohydrate, SugarContent 43 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
MARZIPAN RECIPES | BBC GOOD FOOD
Try our selection of cakes and desserts that make the most of this almond-flavoured baking favourite. Make your own marzipan or use a ready-rolled variety.
Provided by Good Food team
Number Of Ingredients 1
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- For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze.
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BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER
This cake may take a little time to make, but it’s not especially difficult, and has a real wow-factor. It’s the number of cake layers that give it its distinctive pattern – in Germany they cook them on a spit, but we’ve gone for the easier option of a grill. The name means tree or log cake in German, because the inside looks like the grain of wood.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
See details
SCHICHTTORTE RECIPE - BBC FOOD
This German 20-layer cake is cooked under the grill with the most watchful of eyes - namely, Paul Hollywood's!
From bbc.co.uk
Reviews 4
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Reviews 4
- For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze.
See details
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