Baumkuchen
15th July 2011

Baumkuchen

By Kurt Photography by Adam
 

This post has been a long time coming! I have been waiting for the perfect opportunity to put it up. The first time I had ever seen or tasted this cake was in Japan although its origins are German. Baumkuchen which translated means ‘tree cake’ referring to its tree ring like cross-sections which are created by baking many thin layers on top of each other.

The first go making this cake was a bit of an adventure, after some research and discussion with my German colleague who I had convinced to help me. We decided to make the cake using a rotisserie from one of our outdoor grills. We managed to create something that resembled the cake, however it was very tricky. Luckily there is an easier option, the flat Baumkuchen, which can be made using the grill function on a standard oven.

Ingredients

  • --
  • 250g butter
  • 250g sugar
  • 1tsp vanilla sugar
  • 6 eggs (seperate whites and yolks)
  • 150g flour
  • 100g starch
  • 1tsp baking powder
  • 3 drops of Almond essence
  • 3tbsp Amaretto
  • Chocolate for icing and decoration

    Method

    • --
    • 1. Cream the butter, egg yolks, vanilla sugar and almond essence until together until pale yellow.
    • 2. Stir in the amaretto, then combine the flour, starch and baking powder in small amounts.
    • 3. Beat the egg whites until firm, then fold the egg whites into the mixture.
    • 4. Grease a high sided and lay a piece of baking paper in the base.
    • 5. Add a couple of tablespoons of batter and spread in a thin layer across the bottom of the tin.
    • 6. Grill the layer for approximately 4 mins or until the top of the layer has turned golden brown.
    • 7. Take the tin out of the oven and spread a couple more tablespoons of batter onto the first layer, repeat this process until all the batter is used up.
    • 8. Insert a skewer into the centre of the cake to check if it is ready. If the skewer comes out clean you are done, if not then put back in the oven for a few minutes on Bake until the skewer comes clean.
     

    COMMENTS

    1. Miriam/The Winter Guest

      I can’t believe you managed to make this at home!! Looks great.

    2. Jemma

      This looks rather effort-full but seriously delicious!

    3. Kurt

      Hi Miriam

      Pleased you like the cake. Yes, it took some considerable effort to create this using a BBQ rotisserie. But it is totally worth it for an authentic looking Baumkuchen.

    4. Kurt

      Hi Jemma, thanks for the message. I do recommend that you try this recipe, it is well worth the time and effort.

    5. tiffany

      this is awesome
      the cake turned out great

    6. Susan Hauge

      I love your blog and am facinated by this recipe and will seriously ponder how to translate this to something I can replicate,
      Kind regards!

    7. Kurt

      Hi Susan – great to hear you enjoy the blog, as for the baumkuchen try making the flat version for a start to get a feel for it, then progress to the full round, have fun

    8. Bec

      Where do you get starch from? or is starch a fancy name for cornflour??

    9. Bec

      Also where do you get vanilla sugar from?

    10. Kurt

      Hi Bec – your local supermarket may have starch it may be label wheat starch or wheaten cornflour. The other option is to try your local Asian market wheat starch is a common ingredient in dumpling dough

    11. Kurt

      Hi Bec
      If you can not find it, you can make your own. Place a couple of vanilla pods into a container of sugar, let it infuse and your done. Hope you have fun making the cake!

     

    Post Your Comment






    © Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2014 unless indicated otherwise. All rights reserved.