Step 1
Collect the icing sugar, marzipan and the seeds of half a vanilla pod in the bowl of a food processor1, then process them for a few minutes using the blade hook.
step 2
Add the soft butter2and continue kneading.
step 3
Now separate the egg white from the yolk and add it to the marzipan mixture together with the flour3. Put the egg white aside.
Step 4
Mix for a few more minutes until you get a smooth and homogeneous mixture. Transfer it to a large bowl4and keep it aside.
Step 5
Put the egg whites in a bowl and beat them with an electric whisk. Then add the sugar and a pinch of salt.5.
Step 6
Beat the egg whites until stiff peaks form6.
Step 7
Gradually add the egg whites to the egg-marzipan mixture and mix carefully with a spatula7.
Step 8
The mixture should be dense and creamy, completely free of lumps8. Now preheat the oven to 240 °C in grill mode.
Step 9
Grease a 22 cm diameter springform pan and line the base and sides with baking paper.9.
Step 10
Pour two tablespoons of the mixture onto the bottom of the mold10.
Step 11
Spread evenly with the back of the spoon11.
Step 12
You want to get a thin layer12. Cook in the preheated oven for a maximum of 2 minutes.
Step 13
Remove the base from the oven when it is golden brown13.
Step 14
Immediately pour another two tablespoons of the mixture onto the already cooked layer14.
Step 15
Apply a second, equally thin layer until the entire layer below is well covered15.
Step 16
Bake for 2 minutes and, once out of the oven, repeat the process layer by layer16.
Step 17
When only the last two spoonfuls of dough are left, prepare the last layer and lower the oven temperature to 180 °C and set the static mode17.
Step 18
Spread the dough evenly18and bake the cake for 20 minutes.
Step 19
Once it is ready, take it out of the oven and let it rest for a few moments19.
Step 20
Remove the edges of the springform pan and carefully turn the cake out onto a cookie rack placed on a sheet of baking paper20.
Step 21
Remove the baking paper from the base and sides of the cake21and allow to cool completely.
Step 22
Strain the apricot jam through a fine-mesh sieve to sift it, then transfer it to a small bowl and add the orange liqueur.22.
Step 23
Spread the jam-liqueur mixture over the entire surface of the cake23, then place the cake in the fridge for 20 minutes.
Step 24
Melt the dark chocolate in a double boiler or in the microwave and once melted add the coconut oil24, then mix with a spoon to combine.
Step 25
Pour the chocolate glaze over the cake until it also covers the edges25.
Step 26
Place the cake on a baking sheet and let it rest at room temperature until the icing has set26.
Step 27
Cut the Baumkuchen into slices27.
Step 28
Bring to the table and enjoy28.
Origins and history
The origins of the Baumkuchen are uncertain and controversial: some sources believe that it has its roots as early as the time of ancient Rome or even the Greeks, but one of the oldest recipes only appears in 1581, in the cookbook ” Ein neues Kochbuch ” by Marx Rumpolt; a more modern version, similar to the one made today, is instead documented in the book ” Niedersächsisches Koch-Buch ” from 1769. Thanks to the chef Karl Juchheim, the cake reached Japan in the early 20th century and in 2010 it was awarded the IGP title (Protected Geographical Indication).
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