With its distinctive ringed and ridged appearance and centuries-old history, Baumkuchen has become a beloved treat the world over. The German word “baumkuchen” translates to “tree cake,” which refers to a cylindrical cake that bakes in layers on a spit—a large pole or stick that is slowly turned over a fire—and, when sliced, resembles the rings of a tree. Cakes similar to baumkuchen began appearing in the Holy Roman Empire (portions of modern-day France, Germany, Italy, and other Western and Central European countries) in the Middle Ages. Historians approximate baumkuchen to be at least 600 years old, with the oldest German-language recipe first appearing in print around 1450. Baumkuchen originally started as a dough that is thinly patted onto the spit. After the first layer is cooked and the exterior has browned, another layer of dough is added and cooked. The layering and cooking process is repeated until the desired size is reached, typically 18 to 20 layers. Once it’s removed from the spit, the hollow cake is sliced crosswise to reveal its tree ring-like layers. The process to make the cake was long and involved, so it was largely reserved for holidays and special occasions among the wealthy; baumkuchen was a popular cake at weddings of the nobility in Nuremberg and Frankfurt, Germany. Individual servings were sometimes flavored with spices such as nutmeg or spirits like rum, but as ingredients spread and became more widely available, the dough itself was flavored.
Sometime during the 1500s, the process to make the cake changed. Rather than adding many thin layers of dough onto the spit, a thick dough was tied to it in intervals with string, which created ridges on the outside of the cake as it baked. And as chocolate became known to royalty and the elite in the 1600s, baumkuchen began being coated in chocolate before removal from the spit. The process continued to evolve and became the version that’s most familiar today: Rather than dough, layer upon layer of a thin batter is poured onto a constantly rotating cooking cylinder, and some bakeries use a wooden or metal comb to gently score the layers to re-create the exterior ridges from strings. Baumkuchen is still glazed with chocolate, though many bakers add their own flair with nuts and other decoration.
Even though baumkuchen’s popularity grew and it became more affordable to make, for most of its history, it was still largely made in private settings for parties. Around the early 1800s, bakeries in Dresden, Cottbus, and Salzwedel, Germany, created mail-order services for baumkuchen; the bakeries in Salzwedel became the most well-known for the cakes and are still in existence today. And love for baumkuchen has traveled all over the globe, with versions appearing in Japan and Hawaii. A baker named Karl Juchheim living in China was taken as a prisoner of war in Hiroshima, Japan, during World War I. After his release, he relocated to Japan and opened a bakery in Kobe, where he began to sell baumkuchen. The cake became a household favorite among the locals and eventually across the rest of Japan. In 1880, “Merrie Monarch” King Kalākaua of Hawaii visited Berlin, Germany, where he encountered baumkuchen. He loved the cake and brought the recipe back to Hawaii. Although the cake didn’t sweep across all the nation’s islands, today, the Baumkuchen Farm in Papaikou, Hawaii, sells its cakes with a tropical flair, infused with macadamia nuts, pineapple, mango, and Hawaiian coffee. And they sell full-size baumkuchen, known as “stems,” as wedding cakes.
Thankfully for everyone, you don’t have to let the fact that you don’t have a spit stand in your way to make baumkuchen. Our recipe was created for home bakers to achieve the same flavors and distinct layers as the original, and this version is just as worthy of serving at special celebrations.
Print
Baumkuchen
Makes 1 (9-inch) cakeThis home-friendly version is made by spreading thin layers of a spice- and spirit-infused batter into a pan and baking them one by one, with each layer becoming lightly toasted. A generous brush of preserves adds moisture and a hint of fruity flavor. Topped with a luscious ganache and crunchy almonds, this rich cake is a heavenly combination of flavors and textures.
Ingredients
Cake:
6large eggs (300 grams), separated and room temperature
1¼cups(250 grams) granulated sugar, divided
¼teaspoonkosher salt
5ounces(142 grams) marzipan (see Note), chopped
1cup(227 grams) unsalted butter, softened
3tablespoons(45 grams) rum or almond liqueur
1teaspoon(4 grams) vanilla extract
½teaspoon(2 grams) almond extract (optional)
1¼cups(156 grams) cornstarch
¾cup(94 grams) all-purpose flour
2teaspoons(10 grams) baking powder
¼teaspoonground cinnamon
¼teaspoonground nutmeg
Topping:
3tablespoons(60 grams) apricot preserves
½cup(120 grams) heavy whipping cream, room temperature
5ounces(142 grams) semisweet chocolate, chopped
2tablespoons(28 grams) unsalted butter, softened
1½cups(150 grams) toasted sliced almonds
Instructions
Position oven rack in center of oven. Preheat oven to broil (or high broil). Spray sides of a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
For cake: In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. With mixer on medium speed, gradually add ½ cup (100 grams) sugar and salt. Increase mixer speed to medium-high speed, and beat until stiff peaks form, 1 to 2 minutes. Transfer egg white mixture to a large bowl. Clean bowl, and return to mixer.
In a small microwave-safe bowl, heat marzipan on high until softened, 15 to 30 seconds.
In the bowl of a stand mixer fitted with the paddle attachment, beat softened marzipan, butter, and remaining ¾ cup (150 grams) sugar at medium speed until light and creamy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. With mixer on medium-high speed, add egg yolks, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in rum or liqueur and vanilla. Beat in almond extract (if using).
In a medium bowl, sift together cornstarch, flour, baking powder, cinnamon, and nutmeg. Using a rubber spatula, fold half of cornstarch mixture into marzipan mixture. Fold in half of egg white mixture. Repeat with remaining cornstarch mixture and remaining egg white mixture. Spread ½ cup (95 grams) batter into bottom of prepared pan.
Broil until golden brown on surface, about 2 minutes. (Do not walk away; this happens fast!) Immediately spread another layer of batter on top of first, and broil until golden brown on surface, about 2 minutes. Repeat procedure with remaining batter. (The first few layers may take longer to cook, but the more layers added, the closer to the heat source and the faster they cook.) Let cool in pan for 10 minutes. Gently run a knife between sides of pan and cake; remove sides of pan. Let cake cool completely on pan on a wire rack.
For topping: In a small microwave-safe bowl, heat preserves on high in 15-second intervals, stirring between each, until fluid. Using a pastry brush, brush a thin layer of preserves on top and sides of cooled cake. Let stand until preserves are set and just tacky, about 30 minutes.
In a small saucepan, heat cream over medium-low heat just until beginning to steam. (Do not boil.)
In a medium heatproof bowl, combine hot cream, chocolate, and butter; let stand for 5 minutes. Stir until chocolate and butter are melted and mixture is smooth. Pour onto cake, using an offset spatula to smooth top and spread on sides. Let stand for 5 minutes. Press almonds onto side of cake. Let stand until ganache is completely set, about 20 minutes at room temperature or 10 to 15 minutes in refrigerator, before serving. Refrigerate in an airtight container for up to 3 days.
Notes
Note:Be sure you are using marzipan and not almond paste; the two products are not interchangeable. Marzipan is readily available in large grocery stores, or you can make it yourself with our recipe for Marzipan here.
The post Origin of a Classic: Baumkuchen first appeared on Bake from Scratch.
Sometime during the 1500s, the process to make the cake changed. Rather than adding many thin layers of dough onto the spit, a thick dough was tied to it in intervals with string, which created ridges on the outside of the cake as it baked. And as chocolate became known to royalty and the elite in the 1600s, baumkuchen began being coated in chocolate before removal from the spit. The process continued to evolve and became the version that’s most familiar today: Rather than dough, layer upon layer of a thin batter is poured onto a constantly rotating cooking cylinder, and some bakeries use a wooden or metal comb to gently score the layers to re-create the exterior ridges from strings. Baumkuchen is still glazed with chocolate, though many bakers add their own flair with nuts and other decoration.
