Baumtorte/Baumkuchen (German Tree Cake)

This is my favorite cake. All 21 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an activity for us kids – something to keep us busy on rainy mornings, when crayons had lost their interest. It is single-handedly responsible for my obsession with almond paste (and it’s sweeter counterpart, marzipan). The original recipe might as well be called “the dance of dirty bowls.” I took a hacksaw to the method, removing five extra bowls. Your baby soft hands will thank you. The best part? No cake goodness was harmed in the streamlining of this recipe. NOTE: You need two days to make this cake because the cake needs to chill in the fridge overnight. Serves 12 Ingredients: All ingredients should be room temperature 1 1/2 cups almond paste, tightly packed (12 oz) 6 Tbsp half & half 1 1/2 sticks butter (12 tbsp), softened 1 cup sugar 10 eggs, separated (put the whites in a bowl big enough to whip them up to …