Best 2 Baumkuchen The King Of Cakes Recipes
**Indulge in the Majestic Baumkuchen: A Culinary Journey Through Time and Taste**
In the realm of pastries, Baumkuchen, also known as "tree cake" or "spit cake," stands as a regal delicacy that has captivated taste buds for centuries. Originating in Germany, this cylindrical masterpiece is characterized by its concentric layers, resembling the rings of a tree. With a rich history dating back to the 18th century, Baumkuchen has become a symbol of celebration and indulgence, gracing tables at special occasions and captivating hearts worldwide.
Our comprehensive guide presents a delectable selection of Baumkuchen recipes, each capturing the essence of this remarkable cake while offering unique flavor combinations and decorating techniques. From the classic German Baumkuchen, with its caramelized crust and tender crumb, to the Japanese version adorned with matcha glaze or the American variation infused with bourbon, these recipes provide a culinary adventure that traverses cultures and continents.
Embrace the artistry of Baumkuchen with our step-by-step instructions, detailed ingredient lists, and helpful tips. Whether you're a seasoned baker seeking to elevate your skills or a novice yearning to embark on a new baking endeavor, our recipes cater to various expertise levels.
Prepare to be mesmerized by the intricate layers of Baumkuchen, each bite revealing a harmonious blend of flavors and textures. Experience the crunch of caramelized sugar, the moistness of tender cake, and the delightful interplay of sweetness and richness. Let the captivating aroma of freshly baked Baumkuchen fill your kitchen as you embark on this culinary journey, creating a taste of history and elegance that will leave a lasting impression on your palate and those you share it with.
BAUMKUCHEN
Try your hand at making our version of German baumkuchen. Popular at Christmas, it's also known as 'tree cake' because of the rings you'll see when you cut into it
Provided by Liberty Mendez
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat the grill to medium-high, or set it to 220C if you can. Butter and line the base of a 23cm springform cake tin. Put the marzipan and 2 tbsp of the cream into a bowl of a stand mixer and beat for 1-2 mins with a paddle attachment until it forms a paste. While beating, gradually add the rest of the cream. Tip the mixture into another bowl and set aside. You don't need to clean the mixer bowl.
- Put the butter, caster sugar, vanilla and a pinch of salt in the empty mixing bowl and beat for 3-4 mins until pale and fluffy. Gradually beat in the creamy marzipan mixture.
- Mix the egg yolks into the cake batter, one by one, then fold in the flour and cornflour.
- Using an electric whisk, beat the egg whites in a large bowl until it begins to form firm peaks, then fold it into the cake batter so you don't knock out too much air.
- Ladle just enough mixture into the cake tin to cover the base - you'll need about two-thirds of a ladle. Spread the mixture evenly over the base of the tin, then cook under the grill for 3 mins until set and golden, watching it carefully so it doesn't start to burn.
- Remove from the grill and ladle the same amount of batter on top. Spread it out in the same way, making sure that all the cake below is covered in a thin layer. Cook again for 3 mins. Continue until all the batter is used. It should make about 10 layers, depending on the thickness.
- When it's finished cooking, run a small paring knife around the edge of the tin to stop it from sticking, and leave to cool completely. Remove the cooled cake from the pan and invert onto a cooling rack.
- To make the glaze, heat the chocolate, cream, syrup and butter together in a saucepan until melted together into a smooth, glossy sauce, about 1-2 mins. Pour over the top of the cake and down the sides, then leave to set fir 1 hr before serving.
Nutrition Facts : Calories 490 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BAUMKUCHEN
A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Swiss
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
- In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
- In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
- Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
- In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 55.9 g, Cholesterol 69.7 mg, Fat 25.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 32.6 mg, Sugar 33.5 g
Tips:
- Make sure to use a non-stick pan or baking sheet, as the Baumkuchen batter can be quite sticky.
- Be patient when cooking the Baumkuchen. It takes a while to build up the layers, but it's worth it in the end.
- Don't be afraid to experiment with different flavors. You can add spices, extracts, or even chopped nuts to the batter.
- If you're having trouble getting the Baumkuchen to cook evenly, try using a lower oven temperature.
- Serve the Baumkuchen warm or at room temperature. It's also delicious topped with fresh fruit or whipped cream.
Conclusion:
Baumkuchen is a delicious and impressive cake that is sure to wow your friends and family. With a little patience and effort, you can make this traditional German pastry at home. So what are you waiting for? Give it a try today!
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