mandel baum torte/kuchen-german 4 almond tree cake

How To Make mandel baum torte/kuchen-german 4 almond tree cake

• 1

  There are 20 layers or more to this cake. The cake is refrigeratated overnight. Start early in the morning...this is a long process.
• 2

  All the ingredients should be at room temp.
• 3

  In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done.
• 4

  Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
• 5

  Next, beat in the sugar. Scrape down the sides.
• 6

  Next, incorporate the yolks, one at a time
• 7

  Add the vanilla.
• 8

  Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
• 9

  Next, beat the egg whites until they make stiff peaks, but aren’t dry.
• 10

  Fold the egg whites into the batter gently.
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  11

  How to bake the cake: Turn on your BROILER. Yes, I said BROILER! Let is heat up a tad.
• 12

  Brush with butter and line a 9″ springform pan with parchment paper. Use more of butter then you think you need.
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  13

  Roll like a crepe around the pan with 1/4 cup of batter evenly in the bottom of the pan. I rolled the pan, like I do for crepes. Just make sure you are holding the cake pan with two pot holders.
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  14

  Broil this layer until deep golden brown. Do not take out of pan. Add then another thin layer of batter on top. Roll again like for a crepe. Broil again till brown, but not burnt.
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  15

  Then, add another 1/4 cup batter. Roll again like a crepe till it is even. Broil as before.
• 16

  Each layer should be a little darker then the others. And each layer should be totally flat.
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  17

  After repeating these steps a few times, spread a layer with a bit of jam with a little rum mixed in. Continue making a few layers of cake to every layer of jam, until half the jam is used up. I brushed dark rum on top off every 3rd layer before adding the batter.
• 18

  Repeat same process until you have 20 layer or more.
• 19

  Refrigerate overnight.
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  20

  The next day. Spread the top and sides of cake with the jam. Set in refrigerator while making chocolate glaze.
• 21

  TO MAKE THE CHOCOLATE GLAZE:
• 22

  Melt butter in a saucepan. Add Lyles Golden syrup, vanilla extract and rum. Simmer a few minutes to let the ingredients merge well. Remove from heat and toss in the chocolate and let chocolate melt.
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  23

  Stir the glaze until glossy and pour center of top and push down the sides of cake.
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  24

  Press finely chopped slightly roasted almonds over the sides and outer edge of cake. Refrigerate to set.
• 25

  Update: Adjust broiler rack so the top of pan is about 1 inch from broiler and the bottom of the pan is 5-6 inches from the heat. Each layer should be a different color...from a light golden brown to a dark brown (but not burnt). This is what gives it the look of rings of a tree, each time you broil a layer..the whole top will not be the same color. You will get spots some a little darker and some lighter. Here's another helpful hint. I don't use a brush to push the batter around. I pick up the pan and roll the dough making sure it gets to the edges like you do crepes in a pan. It also helps to make the batter evenly distributed so you have no doming. Another helpful hint. Heat your jam in a double boiler and keep it warm. It will spread so much easier. I hope this helps if you are going to make it.
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