Inconspicuous in appearance, with a ridiculous name, but refined in content - this is how you can characterize the famous German baked goods baumkuchen. This is a multi-layer cake with a hole in the middle, which can be stored for several months. The composition of the dough and the filling of Baumkuchen may vary.
Pick your recipe
The name of this pastry literally translates as "cake-tree." Baumkuchen fully justifies it, because in the section it really resembles a saw cut tree with growth rings. This feature of the dessert is the cooking technique, which involves layering the dough.
Real baumkuchen is baked on a special rotating skewer mounted above a burner or an open fire. The skewer is set in motion, occasionally pouring a new batch of batter. Layer by layer, the dough is baked, forming the very same “annual rings”.
In culinary books, this baking is referred to as the “royal pie”, “the king of the cupcakes”. Meanwhile, in its structure and taste, it more closely resembles not a cupcake, but butter biscuits.
For the preparation of Baumkuchen at home, there are many adapted recipes. In any case, be patient, but painstaking work will definitely be followed by a big reward: you can enjoy a delicious dessert, the analogues of which have not yet been invented.
Ingredients for Baumkuchen:
- 6 eggs;
- 300 g of sugar;
- 150 g of premium flour;
- 100 g of starch;
- 250 g butter;
- 3 tbsp. l rum;
- 2 tsp baking powder;
- 1 tsp ground lemon peel;
- a pinch of salt.
Separate the yolks from the proteins. Beat the latter thoroughly with half the sugar. It is better to do this with a mixer. The result should be a creamy mass with a thick consistency.
Put butter and sugar in another bowl, mix everything and beat with a mixer until smooth. Put the yolks there and pour in the rum. The former must be added gradually, one at a time. Instead of rum, you can safely use cognac. While adding yolks and rum, continue to whisk the mass with a mixer.
Mix the sifted flour with starch, add baking powder and a pinch of salt. Gradually mix the resulting mixture into a mass with yolks and oil. Whisk thoroughly so that there are no lumps.
Add the protein-sugar mixture, mix all the ingredients well. Baumkuchen dough can be considered ready. Divide it into two equal parts. In one of them place the ground lemon zest and mix.
Preheat the oven to 180-200 degrees. It is advisable to turn it on in the upper grill mode. Prepare the form. You can use any dishes, the most important thing is that it has high sides, since the cake has many layers.
Cover the baking dish with parchment to prevent the dessert from burning. Put in the form such an amount of the first type of dough that can completely cover the bottom. Smear it with a spoon to get a uniform and thin layer. Send the form to the oven. Bake the crust until light golden hue. As a rule, this takes no more than 3-5 minutes.
Remove the form and lay out a second layer of another type of dough. It is extremely important to spread the mass in a thin layer. Place the mold in the oven again. Similarly, alternate the dough and bake in layers until it is done. Cool baumkuchen cool and serve. It can be cut into small pieces, each dipped in chocolate icing and served as a cake.
The top of the dessert can be decorated with melted chocolate, jam or confiture to your liking. If desired, other toppings, such as poppy seeds or chopped nuts, can be used instead of lemon peel in one part of the dough. To make Baumkuchen in the section even more contrasting, food coloring should be added to one part of the dough.