Baumkuchen Edel-Zartbitter

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Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze. Spread about 3-4 tablespoons of your batter on the bottom of a greased springform or cake pan. The amount of tablespoons will depend on how big your cake tin or springform tin is. The layer should be so thin that you can almost see through it. Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.

When making this cake, I actually didn’t stop the time but I would say that baking the layers took about 45 minutes and I had to stay at the oven the entire time. Buy or Bake a Tree Cake? this recipe requires two cake tins with the same diameter, an oven with a broiler setting, two large bowls and an electric mixer or stand mixer Use a small rolling pin. I used a rolling pin 2.5cm (1 inch) in diameter and 28cm (11 inches) in length. If you use a frying pan shorter in length rolling pin would be better. Then cover it with parchment sheet. Baumkuchen is a traditional German cake. The appearance of the cake resembles a tree’s growth rings. It is labour intensive cake if you make it in the traditional way, but I am going to show you how to make this beautiful cake at home the easy way! It just looks like the Baumkuchen you see and can buy from shops in Japan.Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm. One spoonful at a time, add the mixture of flour, cornstarch and baking powder until everything is incorporated well. Fold in the egg whites until you have a very fluffy, light cake batter. While your cakes are cooling down, melt the butter and chocolate in a bain marie and stir well. Don’t overheat. A good thing, that this cake isn’t going to be dry after a day or two. Actually, it stays moist for quite some time like 5 days – if it survives that long! With the cover of chocolate, it stays moist even longer and without the chocolate, it is perfect for freezing. In my video, you can actually find me baking one extra cake for Christmas that will go into the freezer until then. I will take it out two days before Christmas and taw it, then glaze it with chocolate the next day. How long does the Baking take? Alternatively, you can bake thin layers at a time in cake pans. Also, I have seen a Chocolate coated square shaped Baumkuchen or Sugar icing over the cake. Also, apricot jam layered in between cake layers. Though, in my humble opinion, Baumkuchen should look like a tree ring really.

You can also make the Baumkuchen ahead and freeze it, then just defrost it and glaze it on the day you plan to serve it. This can result in . . . um . . . er . . . a flat pancake type of cake. Great for a game of frisbee, but not so nice with a cup of coffee. I learned that sugar actually provides structure, lift, and tenderness to a cake. Yes, you can usually reduce the sugar somewhat in a recipe, but only up to a point. Forgetting it totally provides a less-than-pretty result. Kinda inedible. And since I promised last time that I wouldpost the recipe for the cake I used as the base for my velociraptor birthday party cake… here we go!

The Baumkuchen can be made with or without the apricot jam sandwiched between some of the layers. However, I recommend using some of the jam to join the two cakes, if you use two pans, and some jam (½ cup) to coat the cake before adding the chocolate glaze, both for the flavour it adds, and the way it contains any crumbs so you have a smoother finish. Baumkuchen simply translates to “tree cake”, because of the “rings” that are created by baking the separate layers of the cake, not unlike the layers of a tree. Originally, the cake batter is poured over a rotating rod in front of a broiler to form the rings of your tree cake. Since few of us have that technology at home, the rings of homemade Baumkuchen will come as thin layers. But you need to know in advance: while an authentic German Baumkuchen impresses when it comes to both looks and taste, it’s a time-consuming, elaborate cake to bake. It will take at least two hours to make it and it will require your full attention so it won’t burn. But it will be worth it, I promise. And since it is sealed by a chocolate glaze once it’s cooled, you can easily make it one or even two days ahead. Let the glaze set, then use two flat pancake flippers to carefully slide the cake off the base and onto a serving plate, or just set it onto the serving plate still attached to the springform base. Baumkuchen is nice served with mounds of lightly sweetened whipped cream. Baumkuchen’s popularity in Japan is phenomenal. The German tree cake is readily available from fancy pastry shops to convenience stores and supermarkets. Japanese love Baumkuchen and so do I! This cake is the king of cakes in Japan definitely. And probably it is more famous and popular in Japan than it is in Germany.