December 17, 2014

17th December! Only one more week!!!

I have to admit, coming up with 24 delicious christmas/winter related recipes was not that easy. But I had lovely help and inspirational input from my mother, sister, boyfriend and his mother. This recipe in particular was my boyfriends idea. I had never heard of or tried tree cake ever before – but it will definitely be on my regular baking list now.

The cake is actually really easy to make – even if it doesn’t look that way. The batter is a no-brainer – just the baking takes a bit of time and patience. The lovely wood texture is created by layers of dough. Each baking cycle 2 tablespoons of batter are added on top of the old one and baked for 4 minutes. Thereby the top gets a little darker than the rest – creating the ‘year lines’.

If you get the chance – go and have a look how professionals make tree cake – looks like so much fun. They have something like a horizontal ‘Döner’-spike. The cake is slowly rotating in front of a grill – and every few minutes they add another layer of cake. In the end they turn it 90° up and it actually looks like a hollow piece of trunk!


  • 6 eggs
  • pinch salt
  • 120g sugar
  • 150g marzipan
  • 200g butter [room temperature]
  • 100g powdered sugar
  • 1 package vanilla sugar
  • 100g flour
  • 100g apricot jelly [apricot jam]
  • 200g dark chocolate

_ butter a baking pan and line the bottom with baking parchment

_ preheat oven to 220°C [on circulating air]

[if you have the option for ‘upper heat’ – heat it to 250°C – don’t use ‘upper/lower heat’ – it will burn your bottom to a crisp]

_ divide egg whites and egg yolks

_ beat egg whites with salt until stiff

_ beat in sugar

_ cut marzipan into small pieces

_ whisk marzipan, butter, powdered sugar and vanilla sugar until creamy [you will need to whisk on high speed for quite a while to get rid of all marzipan lumps]

_ add one egg yolk at a time

_ whisk in flour and half the stiff egg whites

_ carefully fold in the remaining stiff egg whites

_ spread 2 heaped tablespoons batter into the baking pan


_ bake for 4 minutes

_ spread another 2 heaped tablespoons batter over the small layer of cake

_ bake again for 4 minutes

[brush some apricot jelly over the cake every 2-3 layers – optional]


_ proceed the same way until all batter is used up / or baking pan is full

_ let cool shortly

_ turn over onto a plate [remove baking parchment]

_ coat with a thin layer of apricot jelly [if you use apricot jam – press it through a fine sieve – discard the solid parts]

_ let cool completely [jam should set]

_ melt chocolate and coat cake on all sides


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One Comment

  1. Sabine says:

    Liebe Anita, dein Baumkuchen war ein Traum! Super lecker! Gute Reise und eine ganz tolle Zeit wünsche ich euch :-)

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