Baumkuchen Tartlets with Raspberry Stones and Meringue Topping

5 from 5 votes
Prep Time 1 hr 30 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 307 kcal


For the tree cake:

  • 250 g Butter
  • 250 g Sugar
  • 220 g Egg yolk
  • 270 g Egg Whites
  • 250 g Food starch
  • 50 g Marzipan
  • 63 g Cream
  • 25 ml Rum
  • 1 Pc. Vanilla pod
  • 1 tsp Lemon peel
  • 1 pinch Fleur de sel
  • 1 Glass Apricot jam

For the raspberry stone:

  • 1 packet Frozen raspberries
  • 2 tbsp Sugar
  • 1 packet Vanilla sugar
  • 2 tbsp Raspberry spirit
  • 1 Pc. Vanilla pod
  • 1 tbsp Food starch

For the meringue topping:

  • 10 g Protein powder
  • 50 ml Water
  • 1 pinch Salt
  • 50 g Sugar
  • 50 g Powdered sugar

For the white chocolate mousse:

  • 40 g Sugar
  • 2 Pc. Eggs
  • 100 ml Cream
  • 3 leaf Gelatin
  • 2 tbsp Kirsch
  • 80 g Chocolate white

For the passion fruit soup:

  • 208 ml Passion fruit juice
  • 50 g Mango puree
  • 85 ml Sugar syrup
  • 2 leaf Gelatin
  • 500 ml Ice-Cold mineral water



  • Mix the egg yolks with a third of the sugar until foamy, knead the marzipan with the rum and add. Beat the egg whites with two-thirds of the sugar to make snow. Beat the butter, cornstarch and spices until smooth. Add the egg yolk mixture to the butter mixture. Fold in the protein mixture.
  • Heat the oven to 200 degrees (grilling). Put a portion of batter in a springform pan (28 cm diameter) with a soup ladle and bake. When the surface is golden brown, put the next layer on top. Repeat this process until the batter is used up. Let the Baumkuchen cool down.
  • Bring the apricot jam to the boil with a little water. Use a cutter (6 cm diameter) to cut out small circles from the tree cake and add apricot to the apricot jam. Place on baking paper to dry. Poke a hole in the middle with a smaller ring (2.5 cm diameter) - only up to half of the tree cake.
  • For the raspberry puree, bring all the ingredients to a boil in a saucepan. Brush through a sieve so that there are no more seeds. Put again in a saucepan, heat and thicken with cornstarch. Let cool and then fill into the hole of the tree cake.
  • Beat all the ingredients for the meringue. Sprinkle a hood on the tree cake. Lightly flambé with a flambé.

White chocolate mousse:

  • Beat the egg yolks with a third of the sugar until frothy, beat the egg white with another third of the sugar until stiff. Beat the cream with the remaining sugar until stiff. Chill the cream and egg whites.
  • Soak gelatine for 10 minutes, dissolve in kirsch. Dissolve the white chocolate in a water bath, let it cool and add the egg yolks and gelatine while stirring constantly. Then add the egg whites and cream - put the whole thing in the fridge.

Passion fruit soup:

  • Soak gelatine in water. Heat the mango puree, passion fruit juice and sugar syrup, dissolve the gelatine in it. Let it cool down and add the ice-cold mineral water. Fill into small bottles or glasses.


  • Arrange the Baumkuchen, a mousse au chocolat and the passion fruit soup on a slate plate.


Serving: 100gCalories: 307kcalCarbohydrates: 37gProtein: 5.1gFat: 13.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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