This Baumkuchen recipe yields a stunning almond-flavored cake with many paper thin layers (mine has 11). While it is traditionally made on a spit, my version for home bakers can be done in the oven. It's not a cake for beginners, but if you are up for a challenge, you will be wildly rewarded with the end result. The cake is gorgeous, moist, not too sweet, and the almond flavor pairs so well with the dark chocolate topping.
Break up the marzipan and heat it in a small pot on low heat with amaretto. Stir until smooth. (You can also do this in the microwave in short bursts, but it is harder to monitor and you run the risk of burning the marzipan.)
4 ounces marzipan, 3 tablespoons amaretto
Add melted marzipan to the batter and stir until full combined.
Mix flour, cornstarch, and baking powder together and add to the batter a little bit at a time.
Pour melted chocolate over the top and down the sides of the cake. Smooth and even it out with an offset spatula.
Cool to room temperature then store in an airtight container until ready to serve.
Video
Notes
If the marzipan isn't fully melted or overcooked to the point of burning, your batter may have lumps in it. If this is the case, push the batter through a sieve before using it.If you don't have a 9" springform, it's fine to use a different size. You will just have more or fewer layers.If your chocolate hardens before you are done working with it, you can heat it with a culinary torch on very low heat and then smooth it.This cake keeps for about one week in an airtight container at room temperature.Recipe by Lilly of Lilly’s German Bakery