Baumkuchen with orange jam from Evgeniya Barukova

Baumkuchen with orange jam from Evgeniya Barukova

Category: Confectionery

Kitchen: german

Ingredients
egg C1	8 pcs.
almonds (I have almond flour)	200 g
cream 10%	100 g
sugar	190 g
vanillin (I have vanilla sugar)	10 g
butter	170 g
zest of one orange or lemon
cognac	2 tbsp. l.
salt	pinch
corn starch	115 g
flour	125 g
orange jam	250 - 300 g
bitter chocolate	chocolate 180 g (I have 100 g)
vegetable oil (grape seed oil)	vegetable oil 70 g (I have 30 g)
hazelnut	30g (not used)
candied fruit	for decoration

Cooking method

• Separate the whites from the yolks and beat them to strong peaks with a pinch of salt.

• Mix almond flour with cream, get a pasty mass.
• 
• Transfer the almond paste to a large bowl, add all the sugar, softened butter, vanilla sugar, zest and add one yolk at a time, stirring thoroughly with a whisk. Add cognac.

• Sift wheat flour and starch, mix well, add flour and starch in two steps.

• We introduce proteins. The first small portion of proteins is intensively mixed with the dough, the remaining proteins are introduced carefully, by folding. Type of finished dough.

• Grease the baking dish with oil, I sprinkled with baking spray. I have a mold for an angelic biscuit with a removable bottom, the diameter of the mold is 26 cm. We heat the oven to 205 degrees on the convection grill mode, in my oven it is "Thermogrill". Put 3 tablespoons of dough with a slide on the bottom of the mold, level it with a silicone brush. text

• 
• Bake for 3-4 minutes until lightly browned. We take out the form and put 2 tsp on a hot biscuit. with a slide of jam, we also level it with a silicone brush. Put another 3-3.5 tbsp on top of the jam. l. dough, level again and bake. Repeat the layers in this way until the dough ends. I got 10 or 11 layers, lost count))).
• 
• 
• Turn the finished biscuit on a plate and cool.

• Cooking the icing. Melt the dark chocolate in the microwave and mix with 30 g of grape seed oil. We cover the biscuit with chocolate icing and wait for it to solidify completely, you can put it in the refrigerator, I had a cake on the loggia overnight.

• Incision

The dish is designed for

10 servings

Time for preparing:

1 hour 30 minutes

Cooking program:

Oven

Note

The pie is very tasty, moderately sweet, with citrus notes, 2 tsp. jam is enough to coat each layer. I used Maheev jam, it took about 300 grams.

There are already several Baumkuchen recipes on the forum, but this cake is different in that it is baked together with jam.
Recipe Source:

🔗... Thanks a lot to the author - Evgenia Barukova.

[Svetul]

Svetulwhat a cool Baumkuchen!
A hundred layers! What a zdOrovsky! Lush, juicy, tall! Mmmmm!
Svetul, you have such tricky names today. I really enjoy it when I repeat them.
Wonderful Baumkuchen!

Ritul, thanks

You made me laugh with the names, it's not my fault, it's all Vikulya, Korolek, announced in the subject https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=518746.new# German cuisine, so it started

[Cvetaal]

Cvetaal, Svetlana, an interesting option, I like this way. It looks delicious and beautiful. I'll try to cook, thanks

[lady inna]

lady inna, Inna, Thanks for attention! The pie is very tasty, the orange flavor has become brighter in a day. And it's easy to cook, you won't be disappointed, I'm sure

[Cvetaal]

Cvetaal, Svetlana, very interesting, I haven’t baked like that yet, I will definitely try. And you only need orange jam or you can replace it with something else, not everyone can use oranges. And yet, the pie turns out like a biscuit or something else.

[Cvetaal]

Cvetaal, Svetlana, the cake is awesome
Should the form be only savarene?

Svetlan, unusual, well done How does the cake taste, Svetul? But I don’t want it interesting with jam, but can I just bake with cakes and collect with cream?

[Tatyana1103]

Ladies, thanks for your attention to the recipe.

And you only need orange jam or you can replace it with something else, not everyone can use oranges. And yet, the pie turns out like a biscuit or something else.

Tatyana1103, Tatyana, jam can be any, more often they use apricot. The pie turns out to be not biscuit, but muffin, and, like any muffin, it becomes tastier in a day or two.

Albina, the oven can be in any shape, but it is better to be split. The author of the recipe lays out the split form with baking paper. I used a baking spray, the cake popped out at once)).

How does the cake taste, Svetul? But I don’t want it interesting with jam, but can you just bake with cakes and collect with cream?

Virineyushka, it tastes like a citrus-flavored muffin. The peculiarity of this cake lies precisely in the baking method, on our forum there are recipes for baumkuchens baked without jam. And baking with separate cakes is another story, I have not tried

[Cvetaal]

Cvetaal, Svetlana, thanks for the clarification, I understood everything for myself, I even looked who this "Baumkuhen" is, a very interesting way of baking, already in my bookmarks in the first rows, as I deserve it, I will definitely report back.

Tatyana, I will look forward to it))).

There is another option on the network, simplified, or maybe not, of making this cake.
Flat rectangular cakes are baked, hot coated with jam and wound on a "stick" from a film or foil.

Thank you, Svetlana.

twisted on a "stick"

Not ..... when screwed on a stick - it's still a roll, sliced ​​along. And this method is more like the original one - that's why it is interesting. In addition, the jam will emphasize the layering well, even if the oven is ordinary, without a grill.

And this method is more like the original one - that's why it is interesting.

Vooot, and I mean the same

I am also interested in the recipe, I must try. I think that in a split form it should work out fine or in a ring.
Thank you for sharing such beauty

I think that in a split form it should work out fine or in a ring.

The author of the recipe, Evgenia Barukova, baked in a split form

[Cvetaal]

Cvetaal, happened! And I really liked it. I liked the oven - it's simple. I baked in the microwave with grill and convection. The first two cakes are on convection, and then I switched to the grill. Liked the taste. I would compare it to butter cookies: these pastries are quite satisfying, so I cut them into thin slices. Otherwise - sliced ​​like cake and cake-like with its flakiness - baumhoeken can be somewhat disappointing. Can be stored for a long time. And I generally froze. I've baked it twice already.
Now it is interesting to bake without a layer of jam. It's dry with jam, it is very appropriate there, but how without it ... interesting. I love culinary geography. Thanks for the recipe. Will be in my service.

Two girls, and if you can also read different types of jam ...

[Inna]

Inna, I am very glad that I liked the cake! Thank you for trusting the recipe and for a great photo!


Virine, great idea!