Baumkuchen | Chocolate Recipes | Jamie Oliver (2024)

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Baumkuchen

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Baumkuchen | Chocolate Recipes | Jamie Oliver (2)

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“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. ”

Serves 16

Cooks In1 hour 20 minutes plus chilling time

DifficultyShowing off

Jamie MagazineAussie ChristmasChristmasBakingDesserts

Nutrition per serving
  • Calories 489 24%

  • Fat 24.8g 35%

  • Saturates 12.4g 62%

  • Sugars 43g 48%

  • Protein 8.3g 17%

  • Carbs 55.2g 21%

Of an adult's reference intake

Baumkuchen | Chocolate Recipes | Jamie Oliver (3)

Recipe From

Jamie Magazine

By Georgina Hayden

Tap For Method

Ingredients

  • 220 g unsalted butter (at room temperature) , plus extra for greasing
  • 300 g golden marzipan
  • 100 ml single cream
  • 225 g sugar
  • 10 large free-range eggs
  • ½ tablespoon vanilla extract
  • 1 orange
  • 150 g self-raising flour
  • 100 g cornflour
  • 300 g thin-cut marmalade
  • 200 g dark chocolate (70%)
  • 50 ml spiced run , such as Sailor Jerry
  • 25 g toasted flaked almonds

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Baumkuchen | Chocolate Recipes | Jamie Oliver (4)

Recipe From

Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

  1. Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
  2. 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.
  3. Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
  4. 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.
  5. Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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!).

Tips

You’ll need a pastry brush to create the layers, and the exact time each layer needs to cook depends on the strength of your grill, but you’re aiming for a deep all-over golden colour.

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Baumkuchen | Chocolate Recipes | Jamie Oliver (8)

Recipe From

Jamie Magazine

By Georgina Hayden

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Baumkuchen | Chocolate Recipes | Jamie Oliver (2024)

FAQs

Why is Baumkuchen so popular in Japan? ›

The distinctive concentric rings of the baumkuchen are seen as a symbol of prosperity and longevity, and this makes the baumkuchen a popular favorite at celebrations and festive occasions. Baumkuchen was first introduced to Japan by German baker Karl Juchheim nearly a century ago.

What does Baumkuchen mean in English? ›

The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake".

What does Baumkuchen cake taste like? ›

Classic Baumkuchen has a mildly sweet taste with a vanilla aftertaste, but either batter or filling can be additionally flavored with ground nuts, honey, brandy, rum, or chocolate. Some varieties are covered with sugar glaze or chocolate ganache from the outside.

How do you make chocolate ganache Jamie Oliver? ›

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

Why is Baumkuchen so expensive? ›

The high price is mainly due to the way the cake is made – it really is an elaborate craft. This is another reason why Baumkuchen is served as the “king of all cakes” on special occasions such as at Christmas.

What cake is similar to Baumkuchen? ›

Called “Sakotis” in Lithuania (see photo) and “Sekacz” in Poland, this is a cake quite similar to the Baumkuchen. It is slightly drier and has branches like spikes. It was Lithuania's chosen pastry at the “Café Europe” event.

What do Germans call cake? ›

Cake in German language is kuchen.

What is another name for Baumkuchen? ›

The “Cake of Kings” and the “King of Cakes”

Baumkuchen is known as the “cake of kings.” The confection was a favorite of King Friedrich Wilhelm IV of Prussia who allegedly was so enthralled with the cake during his trip to the German town of Salzwedel that he ordered the meisters to serve up a whole other cake to go.

Should Baumkuchen be refrigerated? ›

How to store Baumkuchen. Baumkuchen will keep in the fridge for about two days. Also as you may have seen, Baumkuchen often sold frozen. You can freeze them easily to store.

What is a German baker called? ›

Becoming a “Bäckermeister” is a big deal in Germany. It takes years of tough, formal training before a German baker is allowed to call himself "Meister" and sell bread to the public.

Why add cocoa butter to ganache? ›

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

What's the difference between fudge and ganache? ›

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.

What does adding butter to ganache do? ›

Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

Why is strawberry shortcake popular in Japan? ›

Also, some people say that, the white color of the sponge cake and the red color of the strawberries increased the appeal of shortcake because they were the colors of the Japanese flag.” The combination of red and white was also probably ideal for happy occasions such as birthdays and Christmas.

What is the Japanese most famous cake? ›

Wagashi
  • Dango. ...
  • Dorayaki. ...
  • Namagashi. ...
  • Taiyaki. ...
  • Cheesecake. ...
  • Baumkuchen. ...
  • Swiss Cake. In Japan it is better known as “roll cake” and originates from Europe. ...
  • Montblanc. A dessert made of different layers of sponge cake covered with chestnut paste to create a mountain resembling Mont Blanc, hence its name.

Why is wagashi important to Japan? ›

Wagashi also plays an important part in Japan's seasonal celebrations, such as New Year's Day, the Doll Festival, and the Cherry Blossom Festival. During these celebrations, wagashi is often shaped and colored to reflect the theme of the occasion.

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