Baumkuchen German Tree Cake バームクーヘン
User Reviews
4.9
Baumkuchen German Tree Cake バームクーヘン
Description
Baumkuchen is a traditional German layered cake known for its ringed appearance resembling tree rings, achieved by cooking thin layers of batter separately. This recipe starts by separating egg yolks and whites, making a meringue with a portion of sugar to incorporate air and lightness. Flour is sifted with baking powder for leavening.
A warm mixture of butter, milk, and honey is used to moisten the batter. The meringue, yolks, and flour mixture are folded carefully into this liquid to create a batter that is rich and airy. Cooking is done on a 24cm crepe pan greased and heated, where thin layers of batter are spread and cooked until bubbles form and the underside is lightly browned, then flipped to cook briefly on the other side. This process is repeated to build layers.
The finished cake is cooled on a pound cake tin to retain its round shape. The resulting texture is tender and slightly moist, with a gentle sweetness from honey. The layering technique gives the cake its signature appearance and subtle complexity.
This recipe produces two long, small diameter Baumkuchen suitable for slicing and serving plain or with accompaniments like cream or fruit.
Ingredients
- 200 g plain flour
- 2 tsp baking powder
- 6 egg separated to whites and yolks
- 160 g confectioners sugar
- 140 ml milk
- 60 g butter unsalted
- 1 tbs honey
- Oil and a crepe pan
Instructions
- Separate yolks and white. Leave the yolks in the room temperature and refrigerate the white.
- Sift plain flour and baking powder. Set it aside.
- Place butter, milk and honey in a microwave proof bowl and cover with cling wrap.
- Microwave the milk and butter mixture for 1 minute on 600w to dissolve butter completely.
- Make meringue. Place egg white and 1/3 of the sugar and beat. Add another 1/3 of sugar and beat. Add the remaining of the egg white and beat until the meringue is shiny and forms a stiff peak.
- Add all egg yolks at once and mix well.
- Fold the sifted flour in three different times.
- Take a scoop of the mixture from step 7 and add it to milk and butter mixture.
- Mix them well, then return it to the flour and egg mixture and stir wll to make batter.
- Heat 24cm crepe pan grease the surface with oil and spread flat thinly and rectangle shape if possible.
- When bubble formed, flip it over carefully to not break it and cook the other side briefly.
- Place the first layer on a chopping board. Place s prepared rolling pin over the edge and roll.
- On the crepe pan grease the surface with oil and spread the second layer.
- When bubble formed, place the core on the edge of the batter and roll.
- Repeat the process for remaining batter. Cool the cake down. *2 Take the core out and slice it about 2cm (0.8 inch) thick to serve.
Notes
- The recipe yields about two log-shaped Baumkuchen, each approximately 9cm in diameter and 15cm in length.
- After baking, cool the cake over a rounded surface such as a pound cake tin to maintain its circular shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 38mg | 2% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 265IU | 5% |
| Calcium | 65mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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