Baumkuchen The King Of Cakes Recipes

BAUMKUCHEN -- THE KING OF CAKES!

Baumkuchen -- the King of Cakes! image

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

Ingredients

1 cup butter, room temperature
3/4 cup sugar
8 eggs (separated)
2 tablespoons dark rum
1 lemon zest
1/8 teaspoon salt
1/3 cup minced almonds
1 cup flour, mixed with
2 tablespoons flour, mixed with
1 cup cornstarch
2 tablespoons cornstarch
1/2 cup apricot jam, melted
almond paste (optional)
powdered sugar (optional)
chocolate icing (optional)

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

BaumKuchen image

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

Ingredients

⅞ cup unsalted butter, softened
1 cup sifted confectioners' sugar
⅞ cup cornstarch
5 ½ ounces almond paste
1 ½ teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
¾ cup white sugar
¾ cup all-purpose flour
9 (1 ounce) squares semisweet chocolate
2 ½ teaspoons vegetable oil

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

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