Best 2 Baumkuchen The King Of Cakes Recipes
In the realm of confectionery delights, few cakes command as much reverence and intrigue as the baumkuchen, a towering masterpiece of German origin. Renowned as the "king of cakes," it captivates taste buds with its intricate layers, mesmerizing appearance, and a flavor profile that blends sweetness, richness, and a hint of nostalgia. Its unique cylindrical shape, resembling a tree trunk adorned with concentric rings, has inspired awe and admiration for centuries, making it a centerpiece at celebrations and gatherings. As we embark on a culinary journey to explore the best recipe for this regal dessert, let us delve into the history, techniques, and secrets that elevate the baumkuchen to its exalted status.
Check out the recipes below so you can choose the best recipe for yourself!
BAUMKUCHEN -- THE KING OF CAKES!
Baumkuchen has earned its reputation as the "King of Cakes." This labor-intensive German cake gets it name, which translates literally as Tree Cake, from the many thin rings that form as layer upon layer of cake is baked. 200 years German bakers have been producing this treat. The cake is sliced showing each layer is divided from the next by a golden line, resembling the rings on a crosscut tree. Christmas holiday treat.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms.
- Beat egg whites until very stiff and fold gently into the batter.
- Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter.
- On the uppermost oven rack,
- or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
- Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).
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:
- Use high-quality ingredients to ensure the best flavor and texture in your baumkuchen.
- Make sure to beat the eggs and sugar together until they are light and fluffy. This will help to incorporate air into the batter and create a more tender cake.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the baumkuchen in a preheated oven. This will help to ensure that the cake cooks evenly.
- Allow the baumkuchen to cool completely before glazing it. This will help to prevent the glaze from running off the cake.
Conclusion:
Baumkuchen is a delicious and impressive cake that is perfect for any special occasion. With its unique flavor and texture, baumkuchen is sure to be a hit with everyone who tries it. If you are looking for a new and exciting cake to try, I highly recommend giving baumkuchen a try. You won't be disappointed!
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