Baumkuchen Torte
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Almond Paste | |
| Granulated Sugar | |
| Unsalted Buttersoftened | |
| Rumdark | |
| Lemon Zest | |
| Cardamomground (½ tsp) | |
| Ground Nutmegground (½ tsp) | |
| Vanilla Beanseeds | |
| Heavy Cream | |
| Egg Yolks | |
| Egg Whites | |
| Granulated Sugar | |
| Cream Of Tartar2 t | |
| Cake Flour | |
| Almond Flour | |
| Salt1 t |
Scaled ingredient total2,616 g
2 ingredient amounts are excluded from this total because no weight or volume equivalency is available.
Prep Method 8
- 1.In a mixer fitted with a paddle attachment, mix the almond paste and sugar until crumbs form. Add the butter and then cream until smooth.
- 2.Add the rum, zest, spices, and cream, scraping down the bowl as necessary.
- 3.Gradually add the egg yolks, scraping down the bowl again.
- 4.Make a stiff peak French meringue with the egg whites, sugar, and cream of tartar.
- 5.Fold the meringue into the almond paste mixture until streaky, followed by the dry ingredients until homogenous.
- 6.Line a half hotel pan with pan spray and parchment paper.
- 7.Spoon a small amount of batter onto the parchment paper. With an off-set spatula, spread the batter to approximately ⅛-inch thick. You want to cover the paper completely with a thin, even layer.
- 8.Place under a broiler and cook until light brown; this should take about 1-2 minutes and often requires that you rotate the hotel pan to ensure even baking. Spread another layer of batter over the cake and place under the broiler. Continue on in this way until all of the batter is used.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Almond PasteThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1451
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Unsalted Butter$2.6985
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
RumThis ingredient is not yet set with a purchase cost and unit—
Lemon ZestThis ingredient is not yet set with a purchase cost and unit—
CardamomThis ingredient is not yet set with a purchase cost and unit—
Ground NutmegThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$0.7315
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.4352
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Cream Of TartarThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Almond FlourThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0045
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield2,625 g
Total Cost$4.0148
Cost Per G:$0.0015
Cost Per Serving$4.0148
Partial estimate; unpriced ingredients are excluded. 36% of ingredient weight is priced.
11 costing issues
- Almond Paste: no active USD purchase price with a convertible package size
- Rum: no active USD purchase price with a convertible package size
- Lemon Zest: Density cannot convert count to mass
- Cardamom: no active USD purchase price with a convertible package size
- Ground Nutmeg: no active USD purchase price with a convertible package size
- Vanilla Bean: Density cannot convert count to mass
- Egg Yolks: no active USD purchase price with a convertible package size
- Egg Whites: no active USD purchase price with a convertible package size
- Cream Of Tartar: no active USD purchase price with a convertible package size
- Cake Flour: no active USD purchase price with a convertible package size
- Almond Flour: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
✓
Serving size1 servings per scaled recipe · 2625 g each
Ingredient nutritional data11 of 16 connected
✓Egg WhitesEgg, white, raw, fresh600 g›✓Unsalted ButterButter, stick, unsalted400 g›✓Egg YolksEgg, yolk, raw, fresh400 g›✓Granulated SugarSugars, granulated300 g›!Almond PasteAdd nutritional data200 g›✓Cake FlourWheat flour, white, cake, enriched200 g›!Almond FlourAdd nutritional data200 g›✓Heavy CreamCream, heavy140 g›✓Granulated SugarSugars, granulated100 g›!RumAdd nutritional data60 g›!Cream Of TartarAdd nutritional data6 g›✓SaltSalt, table5 g›✓CardamomSpices, cardamom2.5 g›✓Ground NutmegSpices, nutmeg, ground2.5 g›✓Lemon ZestLemon peel, raw›!Vanilla BeanAdd nutritional data›Nutrition Facts
1 servings per scaled recipe
Serving size1 serving (2625 g)
Amount per serving
Calories4360
% Daily Value*
- Total Fat 487g
- 624%
- Saturated Fat 68g
- 338%
- Cholesterol 5400mg
- 1800%
- Sodium 3210mg
- 139%
- Total Carbohydrate 581g
- 211%
- Dietary Fiber 5g
- 17%
- Total Sugars 7g
- Protein 149g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 82% mapped. Scaled batch: 4355 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: one half hotel pan
- For added flavor and moisture, during the baking process brush a light coating of apricot jam thinned with rum on top of every other cooked layer.