Baumkuchen: Difference between revisions
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Known as the "King of Cakes" the '''Baumkuchen''' is a kind of layered cake, known in many countries throughout [[Europe]]. When cut, the cake reveals the characteristic golden rings that give it its name, ''Baumkuchen'' or translated literally, "Tree Cake". To get the ring effect, a thin layer of batter is brushed evenly onto a spit and allowed to bake until golden. The most skilled baker will repeat this process numerous times. Some bakers have been known to create 3 foot long ''Baumkuchens'' consisting of 25 layers and weighing over 100 pounds (45 kg). |
Known as the "King of Cakes" the '''Baumkuchen''' is a kind of layered cake, known in many countries throughout [[Europe]]. When cut, the cake reveals the characteristic golden rings that give it its name, ''Baumkuchen'' or translated literally, "Tree Cake". To get the ring effect, a thin layer of batter is brushed evenly onto a spit and allowed to bake until golden. The most skilled baker will repeat this process numerous times. Some bakers have been known to create 3 foot long ''Baumkuchens'' consisting of 25 layers and weighing over 100 pounds (45 kg). |
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Baumkuchen may be covered with sugar or chocolate [[glaze]]. |
Baumkuchen may be covered with sugar or chocolate [[glaze (cooking technique)|glaze]]. |
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The cake requires some level of skill to bake and can get messy if made in the traditional way (on a spit); however, modified recipes using pans do exist. |
The cake requires some level of skill to bake and can get messy if made in the traditional way (on a spit); however, modified recipes using pans do exist. |
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Revision as of 23:04, 3 December 2006
Known as the "King of Cakes" the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. When cut, the cake reveals the characteristic golden rings that give it its name, Baumkuchen or translated literally, "Tree Cake". To get the ring effect, a thin layer of batter is brushed evenly onto a spit and allowed to bake until golden. The most skilled baker will repeat this process numerous times. Some bakers have been known to create 3 foot long Baumkuchens consisting of 25 layers and weighing over 100 pounds (45 kg).
Baumkuchen may be covered with sugar or chocolate glaze.
The cake requires some level of skill to bake and can get messy if made in the traditional way (on a spit); however, modified recipes using pans do exist.
The first Baumkuchen was baked 1807 in Salzwedel by Johann Christian D. Andreas Schernikow (1784 - 1852).
Nowadays Baumkuchen is one of the most popular pastries in Japan (where it is called バウムクーヘン baumukūhen) and is available in any grocery shop.
A quite interesting version of Baumkuchen is Lithuanian šakotis, which is distinctive by its shape.
A related cake is the Swedish Spettekaka (turnspit cake).