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{{Short description|German cake}}
{{Infobox prepared food
[[Image:Baumkuchen,dresden,Deutschland.JPG|thumb|right|300px|Baumkuchen, with characteristic circular tree ring markings.]]
| name = Baumkuchen
| image = Baumkuchen,dresden,Deutschland.JPG
| image_size = 250px
| caption =
| alternate_name =
| country = Germany
| region =
| course =
| type = [[Layer cake]]
| served =
| main_ingredient = [[Flour]], [[butter]], [[Egg (food)|eggs]], [[sugar]], [[vanilla]]
| variations = Schichttorte, Trdelnik, Gâteau à la broche, Spettekaka
}}


'''Baumkuchen''' is a [[Germany|German]] variety of [[spit cake]]. It is a traditional [[pastry]] of many European countries, and also a popular snack and dessert in Japan. The characteristic rings, which resemble [[tree ring]]s when sliced, give the [[cake]] its [[German language|German]] name, ''Baumkuchen'', which literally translates to "tree cake".<ref name="Sheraton">{{cite news|url=http://www.newyorker.com/magazine/2009/11/23/spit-cake|title=Spit Cake|last=Sheraton|first=Mimi|authorlink=Mimi Sheraton|date=23 November 2009|work=[[The New Yorker]]|accessdate=9 February 2015}}</ref><ref name="bakingsol">Stanley Cauvain and Linda Young (2001). ''Baking problems solved''. Woodhead Pub Ltd, p. 261. {{ISBN|0849312213}}.</ref>
'''Baumkuchen''' ({{IPA|de|ˈbaʊ̯mˌkuːxn̩|-|De-Baumkuchen2.ogg}}) is a kind of [[spit cake]] from [[German cuisine]]. It is also a popular dessert in [[Japanese cuisine|Japan]]. The characteristic rings that appear in its slices resemble [[tree ring]]s, and give the cake its German name, ''Baumkuchen'', which literally translates to "tree cake" or "log cake".<ref name="bakingsol">{{cite book |last=Cauvain |first=Stanley |title=Baking Problems Solved |publisher=CRC Press Woodhead Pub |publication-place=Boca Raton Cambridge, England |year=2001 |isbn=978-0-8493-1221-2 |oclc=53968842 |page=261}}</ref>

[[Image:Baumkuchenspitze-cut.JPG|thumb|190px|The characteristic cake layers resembling [[growth rings]].]]


==History==
==History==
The origins of baumkuchen are a matter of controversy. The State of [[Bavaria]] claims that baumkuchen has been created since at least the 19th century in Bavaria.<ref name="newyorker" /> Another line of thought suggests that this cake had its beginnings as a [[Kürtőskalács|Hungarian wedding cake]], that is, a derivative of the oldest Hungarian pastry [[kürtőskalács]] (chimney cake). A recipe for baumkuchen appears in ''Ein new Kochbuch'' (literally "A New Cookbook"), published in 1581, the first [[cookbook]] written for professional chefs by [[Marx Rumpolt]].<ref name="oxford">Alan Davidson and Tom Jaine (2006). ''The Oxford companion to food''. Oxford University Press, USA, 2006. p. 805 {{ISBN|0192806815}}.</ref> Marx Rumpolt had previously worked as a chef in Hungary and Bohemia. In 1682, a rural medic working for [[Johann Sigismund Elsholtz]] prepared a similar dessert.
It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of [[Salzwedel]], which is further popularized by the town itself.<ref name="newyorker" /> Another theory suggests it began as a Hungarian wedding cake.{{citation needed|date=January 2021}} In ''Ein neues Kochbuch'' (lit. "A New Cookbook"), the first cookbook written for professional chefs by [[Marx Rumpolt]], there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published.<ref name="oxford">{{cite book |last=Davidson |first=Alan |last2=Jaine |first2=Tom |last3=Davidson |first3=Jane |last4=Saberi |first4=Helen |title=The Oxford Companion to Food |publisher=OUP Oxford |series=Oxford Companions |year=2006 |isbn=978-0-19-280681-9 |url=https://books.google.com/books?id=JTr-ouCbL2AC&pg=PA805 |access-date=2021-03-30 |page=805}}</ref> Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.{{citation needed|date=January 2021}}

Aside from the above mentioned recent history, baumkuchen was already known in [[Ancient Greece]] and the latter [[Ancient Rome|Rome]]. The Roman conquerors brought the method for baking cakes on logs over an open fire to what is today Germany and its surroundings.<ref name="bakingsol" /><ref name="corsoela" />


==Characteristics==
==Characteristics==
[[Image:Baumkuchen BMK.jpg|left|thumb|190px|Baking demonstration in Germany, here: application of the [[couverture chocolate]].]]
[[Image:Baumkuchen BMK.jpg|right|thumb|Baumkuchen baked on a spit. The baker is adding a chocolate coating to the outside of the finished cake.]]
⚫
Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured.<ref name="treecake">{{Cite web |url=http://www.germanculture.com.ua/recipes/blxmas13.htm |title=Baumkuchen - the King of Cakes |work=German Culture |date=2002 |access-date=2010-06-28 |archive-date=2020-10-07 |archive-url=https://web.archive.org/web/20201007190331/http://www.germanculture.com.ua/recipes/blxmas13.htm |url-status=dead}}</ref> When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the [[tree rings|growth rings]] in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over {{convert|100|lb}}.<ref name="treecake" /> When cooked on a spit, it is not uncommon for a finished Baumkuchen to be {{convert|3|–|4|ft}} tall.<ref name="newyorker">{{Cite magazine |last=Sheraton |first=Mimi |url=https://www.newyorker.com/magazine/2009/11/23/spit-cake |title=Spit Cake |magazine=[[The New Yorker]] |date=2009-11-15 |access-date=2024-12-03 |archive-date=2023-06-05 |archive-url=https://web.archive.org/web/20230605115012/https://www.newyorker.com/magazine/2009/11/23/spit-cake |url-status=live}}</ref>
[[Image:Sękacz.JPG|thumb|left|190px|Sękacz in Poland.]]
[[Image:Rodez market.JPG|thumb|right|190px|Gâteau à la broche, Market of [[Rodez]], [[Aveyron]], [[Midi-Pyrénées]]]]


⚫
Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat and rum or brandy, to the batter or filling.<ref name="bakingsol" /> Additionally, Baumkuchen may be covered with sugar or chocolate [[glaze (cooking technique)|glaze]]. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.
⚫
This labor-intensive, and thus rather expensive, specialty is made on a spit by evenly brushing on thin layers of batter, then rotating the spit over a heat source, traditionally a wood fire. Each layer is allowed to dry before another layer of batter is poured over the previous.<ref name="treecake">[http://www.germanculture.com.ua/recipes/blxmas13.htm Baumkuchen – the King of Cakes!]. Germanculture.com.ua (2007-11-28). Retrieved on 2013-02-04.</ref> When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the [[tree rings|growth rings]] on a crosscut tree. A typical baumkuchen is made up of 15 to 20 layers of batter.<ref name="corsoela">[https://web.archive.org/web/20070506075310/http://www.corsoela.de/english/baumkuchen.php Baumkuchen (Pyramid cake)]. corsoela.de</ref> What is more, the method involved in creating the baumkuchen allows the cakes to become quite large: skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds.<ref name="treecake" /> When cooked on a spit, it is not uncommon for a finished baumkuchen to be 3 to 4 feet tall.<ref name="newyorker">Mimi Sheraton (November 23, 2009) [http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_sheraton How to bake spit cake]. The New Yorker. Retrieved on 2013-02-04.</ref>


==Variations==
⚫
Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of [[flour]], 100 grams of [[butter]], and 200 grams of [[egg (food)|egg]]s). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat and rum or brandy, to the batter or filling.<ref name="bakingsol" /> Additionally, baumkuchen may be covered with sugar or chocolate [[glaze (cooking technique)|glaze]]. With some recipes, the fully baked and cooled baumkuchen is first coated with [[marmalade]] or [[jam]], and then covered with chocolate.
⚫
[[Image:Baumkuchenspitzen.JPG|thumb|Chocolate-coated Baumkuchenspitzen]]
⚫
''Baumkuchenspitzen'', German for "Tree Cake Peaks," are miniature versions of Baumkuchen; for these, the slices of the whole cake are cut into small pieces that are then typically coated in chocolate and packaged.
[[File:Schichttorte.jpg|thumb|A slice of Schichttorte, made by pouring a thin layer of cake batter on top of the previous one and quickly cooking it under the broiler]]
⚫
A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a [[Grilling#Overhead grilling|broiler]] inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.


⚫
==Baumkuchen in Japan==
===Baumkuchenspitzen===
⚫
Baumkuchen is one of the most popular cakes in Japan,<ref>{{cite web |last1=Hahn |first1=Thomas |last2=Mayer |first2=Verena |url=https://www.sueddeutsche.de/stil/baumkuchen-juchheim-essen-und-trinken-weihnachten-1.4728019 |title=Herr der Ringe |work=[[Süddeutsche Zeitung]] |date=2019-12-24 |access-date=2022-03-15 |language=de}}</ref> where it is called {{Nihongo||バウムクーヘン|baumukūhen}}. It is a popular return present in Japan for wedding guests because of its [[wedding ring|ring]] shape, similar to the symbol of the Zen [[Ensō]] which symbolises good luck.<ref>{{Cite web |last=Hankel |first=Anja |url=http://www.topia.ne.jp/awalife/awalife_nov2009.pdf |title=Loanwords in Japanese |page=6 |work=Awa Life |publisher=Tokushima Prefectural International Exchange Association (TOPIA) |date=2009-11-05 |access-date=2010-07-01 |archive-date=2011-07-22 |archive-url=https://web.archive.org/web/20110722115625/http://www.topia.ne.jp/awalife/awalife_nov2009.pdf |url-status=dead}}</ref>
⚫
Baumkuchenspitzen, German for "tree cake tips", are miniature versions of baumkuchen that are created from the cake when it is cut in slices and then into pieces that are referred to as "Spitzen". These pieces are typically coated in chocolate and sold individually.


⚫
It was first introduced to Japan by the German [[Karl Joseph Wilhelm Juchheim]]. Juchheim was in the Chinese city of [[Qingdao]] during World War I, and British and Japanese forces began the [[Siege of Qingdao]]. Karl served as a private in the Landsturm. After the fall of Qingdao, Karl was sent to prisoner-of-war camps in Japan.<ref>{{Cite web |url=https://www.japantimes.co.jp/culture/2010/01/10/tv/origins-of-baumkuchen-cheap-onsen-trips-and-this-weeks-cm-final-fantasy-xiii/ |title=Origins of baumkuchen, cheap onsen trips and this week's CM: Final Fantasy XIII |work=[[The Japan Times]] |date=2010-01-10 |access-date=2024-12-03 |archive-date=2019-01-07 |archive-url=https://web.archive.org/web/20190107152859/https://www.japantimes.co.jp/culture/2010/01/10/tv/origins-of-baumkuchen-cheap-onsen-trips-and-this-weeks-cm-final-fantasy-xiii/#.XDNwQqDP32c |url-status=live}}</ref> After the war, Juchheim started making and selling the traditional confection at a German exhibition in [[Hiroshima]] in 1919. He might have baked Japan's first Baumkuchen before the exhibition on [[Ninoshima]].<ref>{{Cite web |last=Uchida |first=Momoko |title=Hiroshima: Baumkuchen reflects island's wartime history |url=https://japannews.yomiuri.co.jp/features/japan-focus/20220724-46646/ |work=[[Yomiuri Shimbun]] |date=2022-07-24 |access-date=2023-03-05}}</ref> Continued success allowed him to move to [[Yokohama]] and open a bakery-store, but it was destroyed in the [[Great Kanto Earthquake of 1923]], thus forcing him to move his operations to [[Kobe]], where he stayed until the end of [[World War II]]. Some years later, his wife returned to help a Japanese company open a chain of bakeries under the Juchheim name that further helped spread Baumkuchen's popularity in Japan and is still in operation.
===Schichttorte===
⚫
A simpler horizontally layered version of the cake is called a "Schichttorte". It is baked without a spit, which results in horizontal layers instead of circular rings. The Schichttorte is more like a conventional cake in shape and can be baked in a conventional home oven that has a [[Grilling#Overhead grilling|broiler]] inside, whereas the traditional spit version requires special equipment normally not available in an average home. Compared to the spit variant, the Schichttorte's cross section is less reminiscent of tree rings.

⚫
==In Japan==
⚫
Baumkuchen is one of the most popular pastries in Japan, where it is called {{Nihongo||バームクーヘン|bāmukūhen}}. It is a popular return present in Japan for wedding guests because of its typical [[wedding ring|ring]] shape.<ref>{{cite journal|author=Anja Hankel |url=http://www.topia.ne.jp/awalife/awalife_nov2009.pdf |title=Loanwords in Japanese |journal=Awa Life |publisher=TOPIA |date=November 2009 |volume=232 |page=6 |deadurl=yes |archiveurl=https://web.archive.org/web/20110722115625/http://www.topia.ne.jp/awalife/awalife_nov2009.pdf |archivedate=2011-07-22 |df= }}</ref>

⚫
It was first introduced to Japan by the German [[Karl Joseph Wilhelm Juchheim]]. Juchheim was in the Chinese city of [[Tsingtao]] during [[World War&nbsp;I]] when Britain and Japan laid siege to Tsingtao. He and his wife were then interned at Okinawa.<ref>[http://search.japantimes.co.jp/cgi-bin/fd20100110cs.html Origins of baumkuchen, cheap onsen trips and this week’s CM: Final Fantasy XIII | The Japan Times Online]. Search.japantimes.co.jp (January 10, 2010). Retrieved on 2013-02-04.</ref> Juchheim started making and selling the traditional confection at a German exhibition in [[Hiroshima]] in 1919. After the war, he chose to remain in Japan. Continued success allowed him to move to [[Yokohama]] and open a bakery, but its destruction in the [[1923 Great Kantō earthquake]] caused him to move his operations to [[Kobe]], where he stayed until the end of [[World War&nbsp;II]]. Some years later, his wife returned to help a Japanese company open a chain of bakeries under the Juchheim name that further helped spread baumkuchen's popularity in Japan.

==Other regional variations==
[[File:Spettekaka Trdelník Prügelkrapfen Baumstriezel Kürtőskalács Raguolis Baumkuchen Kürtősfánk.jpg|right|320px|thumb|The family of European Spitcakes]]
* Austria – Baumkuchen are known as ''Prügelkrapfen''
* Czech Republic – Popular under the name ''[[Trdelnik]]''
⚫
* France – ''[[Gâteau à la broche]]''
* Luxembourg – ''Baamkuch'' has become a traditional dish served mostly on special occasions, such as weddings, christenings, etc. Yet, the cake is available all year around in certain supermarkets.
* Poland – Known as [[Sękacz]]
* Lithuania – [[Šakotis]] or Raguolis (Bankuchenas as known in western Lithuania, itself word is loanword from German ''Baumkuchen'') is a similar cake also cooked on a spit, normally over an open fire
* Sweden – [[Spettekaka]] with the [[Geographical indications and traditional specialities (EU)#Protected geographical indication (PGI)|protected geographical indication]] (PGI) registered by the [[European Union|EU]]
* Hungary – ''[[Kürtőskalács]]'' is a similar cake also cooked on a spit
* Slovakia – ''[[Trdelnik|Skalický trdelník]]'' with the protected geographical indication (PGI) registered by the EU
* Turkey – ''[[Makara tatlısı]]'' is a similar cake also cooked on a spit.
* Indonesia – ''[[Spekkoek]] ([[kue lapis legit]] or [[spekuk]]）'' was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake.

==Gallery==
<gallery mode=packed>
File:Baumkuchen on a plate.jpg|Baumkuchen with white [[Icing (food)|icing]] before slicing...
File:Baumkuchen detail.jpg|and after.
File:Baumkuchen.jpg|Baumkuchen with couverture chocolate
⚫
File:Baumkuchenspitzen.JPG|Baumkuchenspitzen, German for "tree cake tips"
Image:Sekacz.jpg|[[Sękacz]]/[[Šakotis]], a Polish-Lithuanian cake similar to baumkuchen and possibly older.
</gallery>


==See also==
==See also==
* [[Šakotis]] - traditional Lithuanian spit cake
* [[List of desserts]]
* {{Commons category-inline}}
* [[List of spit-roasted foods]]
* [[Streuselkuchen]]
* [[Layer cake]]
* [[Spekkoek]], a Dutch-Indonesian related recipe that doesn't include the sweet shell.


==References==
== References ==
{{reflist}}
{{Reflist}}


{{Spit cake}}
{{Spit cake}}
{{Cakes}}
{{Cakes}}
{{Authority control}}


[[Category:German cuisine]]
[[Category:German cakes]]
[[Category:German cakes]]
[[Category:German desserts]]
[[Category:Spit cakes]]
[[Category:Polish desserts]]
[[Category:Japanese cakes]]

[[Category:Cakes]]
⚫
[[fr:Gâteau à la broche]]
[[Category:Spit-cooked foods]]

Latest revision as of 00:31, 4 December 2024

Baumkuchen, with characteristic circular tree ring markings.

Baumkuchen (German pronunciation: [ˈbaʊ̯mˌkuːxn̩] ⓘ) is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake".[1]

History

[edit]

It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself.[2] Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published.[3] Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed]

Characteristics

[edit]
Baumkuchen baked on a spit. The baker is adding a chocolate coating to the outside of the finished cake.

Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured.[4] When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg).[4] When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.[2]

Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat and rum or brandy, to the batter or filling.[1] Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.

Variations

[edit]
Chocolate-coated Baumkuchenspitzen

Baumkuchenspitzen, German for "Tree Cake Peaks," are miniature versions of Baumkuchen; for these, the slices of the whole cake are cut into small pieces that are then typically coated in chocolate and packaged.

A slice of Schichttorte, made by pouring a thin layer of cake batter on top of the previous one and quickly cooking it under the broiler

A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.

Baumkuchen in Japan

[edit]

Baumkuchen is one of the most popular cakes in Japan,[5] where it is called baumukūhen (バウムクーヘン). It is a popular return present in Japan for wedding guests because of its ring shape, similar to the symbol of the Zen Ensō which symbolises good luck.[6]

It was first introduced to Japan by the German Karl Joseph Wilhelm Juchheim. Juchheim was in the Chinese city of Qingdao during World War I, and British and Japanese forces began the Siege of Qingdao. Karl served as a private in the Landsturm. After the fall of Qingdao, Karl was sent to prisoner-of-war camps in Japan.[7] After the war, Juchheim started making and selling the traditional confection at a German exhibition in Hiroshima in 1919. He might have baked Japan's first Baumkuchen before the exhibition on Ninoshima.[8] Continued success allowed him to move to Yokohama and open a bakery-store, but it was destroyed in the Great Kanto Earthquake of 1923, thus forcing him to move his operations to Kobe, where he stayed until the end of World War II. Some years later, his wife returned to help a Japanese company open a chain of bakeries under the Juchheim name that further helped spread Baumkuchen's popularity in Japan and is still in operation.

See also

[edit]

References

[edit]
  1. ^ a b Cauvain, Stanley (2001). Baking Problems Solved. Boca Raton Cambridge, England: CRC Press Woodhead Pub. p. 261. ISBN 978-0-8493-1221-2. OCLC 53968842.
  2. ^ a b Sheraton, Mimi (2009-11-15). "Spit Cake". The New Yorker. Archived from the original on 2023-06-05. Retrieved 2024-12-03.
  3. ^ Davidson, Alan; Jaine, Tom; Davidson, Jane; Saberi, Helen (2006). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 805. ISBN 978-0-19-280681-9. Retrieved 2021-03-30.
  4. ^ a b "Baumkuchen - the King of Cakes". German Culture. 2002. Archived from the original on 2020-10-07. Retrieved 2010-06-28.
  5. ^ Hahn, Thomas; Mayer, Verena (2019-12-24). "Herr der Ringe". Süddeutsche Zeitung (in German). Retrieved 2022-03-15.
  6. ^ Hankel, Anja (2009-11-05). "Loanwords in Japanese" (PDF). Awa Life. Tokushima Prefectural International Exchange Association (TOPIA). p. 6. Archived from the original (PDF) on 2011-07-22. Retrieved 2010-07-01.
  7. ^ "Origins of baumkuchen, cheap onsen trips and this week's CM: Final Fantasy XIII". The Japan Times. 2010-01-10. Archived from the original on 2019-01-07. Retrieved 2024-12-03.
  8. ^ Uchida, Momoko (2022-07-24). "Hiroshima: Baumkuchen reflects island's wartime history". Yomiuri Shimbun. Retrieved 2023-03-05.
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