# Baumkuchen

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A classic German "tree cake" made of thin baked layers, finished with apricot jam and a chocolate glaze.

Servings: 6 · Cook 120 min · Baking

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Baumkuchen](https://image.fridge.menu/adaptations/0ydq8zms/0004eba9e29e8d7c769c52c6c3ab6135b41852fb8e0ab8563fb3fecf4f2e345f.jpg)

## Ingredients

- 120 g Plain flour
- 90 g Potato starch
- 50 g Almond flour
- 4 pcs Eggs
- 170 g Butter
- 170 g Caster sugar
- 100 g Dark chocolate
- 100 g Double cream
- 100 g Apricot jam
- 1 pcs Lemon zest
- 2 g Baking powder
- 1 pcs Vanilla pod

## Steps

1. Tip the sugar into a large bowl, add the cold butter cut into small pieces, and beat with a mixer until creamy and smooth.
2. Wash the lemon, dry it and zest it, then add the zest to the mixture along with four egg yolks, setting the whites aside separately.
3. Split the vanilla pod, scrape out the seeds with the tip of a knife and add them to the batter too.
4. Mix again, then gradually fold in the almond flour, potato starch and sifted plain flour.
5. Add the baking powder and beat the batter until completely smooth and even.
6. In a separate clean, dry bowl, whisk the egg whites to stiff, stable peaks, taking care no yolk gets in.
7. Gently fold the whisked egg whites into the batter with upward strokes, trying not to knock out the air.
8. Line a 22 cm springform tin or a ring tin with baking parchment.
9. Spread a thin layer of batter over the base with a spoon and bake under the grill in an oven preheated to 240°C. (3 min)
10. Remove the tin, spread the next thin layer of batter and bake for 3 minutes; repeat until the batter is used up.
11. The cake should have at least 15–20 thin layers.
12. Let the cake cool completely, then warm the apricot jam in the microwave for a few seconds.
13. Heat the double cream in a small saucepan; as soon as it comes to the boil, pour it in a thin stream over the dark chocolate pieces in a bowl.
14. Stir with a spoon until the mixture is smooth and even.
15. Cover the surface of the baumkuchen with a layer of apricot jam, then pour over the chocolate-cream glaze.
16. Put the cake in the fridge and wait until the chocolate has fully set.

Published 2026-10-08

https://fridge.menu/en/r/baumkuchen-0ydq8zms

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