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How to Make Traditional German Baumkuchen with Tree Ring Pattern

Discover the art of creating a classic German Baumkuchen, a show-stopping layered cake that mimics the rings of a tree when sliced. This recipe guides you through the meticulous process of building up thin layers of batter, resulting in a tender, flavorful cake with a beautifully caramelized exterior.

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Recipe Details

Prep Time

30 minutes

Cook Time

1 hour 30 minutes

Servings

12

Difficulty

Advanced

Simple Summary

Baumkuchen, or "tree cake," is a stunning German dessert known for its distinctive ring pattern that resembles tree rings when sliced. This labor of love results in a moist, delicately layered cake with a rich flavor and impressive presentation.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Servings: 12
  • Difficulty: Advanced

Ingredients

  • 250g unsalted butter, softened
  • 250g granulated sugar
  • 1 tsp vanilla extract
  • 6 large eggs, separated
  • 250g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 120ml whole milk
  • 200g apricot jam (for glazing)
  • 200g dark chocolate (for optional coating)

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare a Baumkuchen pan or a 9-inch (23cm) springform pan.

  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add vanilla extract and mix well.

  3. Gradually add the egg yolks one at a time, beating well after each addition.

  4. In a separate bowl, sift together the flour, baking powder, and salt.

  5. Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.

  6. In another clean bowl, beat the egg whites until stiff peaks form.

  7. Gently fold the egg whites into the batter in three additions, being careful not to overmix.

  8. If using a Baumkuchen pan, spread a thin layer of batter (about 3-4 tablespoons) evenly over the bottom. If using a springform pan, spread about 1/4 cup of batter.

  9. Bake for 3-4 minutes or until the layer is golden brown.

  10. Remove from the oven, spread another thin layer of batter over the cooked layer, and return to the oven.

  11. Repeat this process, adding layers and baking, until all the batter is used (approximately 15-20 layers).

  12. Once all layers are baked, let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

  13. Warm the apricot jam and brush it over the entire surface of the cooled cake.

  14. If desired, melt the dark chocolate and pour it over the cake, allowing it to drip down the sides. Let set before serving.

Chef's Notes

  • Ensure each layer is thin and evenly spread for the best tree ring effect.
  • If you don't have a Baumkuchen pan, use a springform pan and rotate it after each layer for even browning.
  • The cake can be made a day ahead and stored at room temperature, covered.
  • For a twist, try adding almond extract or lemon zest to the batter for extra flavor.

Nutritional Info

Per serving (approximate): 420 calories, 22g fat, 52g carbohydrates, 6g protein. Rich in vitamin A from eggs and butter. The dark chocolate coating adds antioxidants and heart-healthy flavonoids.

Serving Suggestions

Serve thin slices of Baumkuchen with a dollop of whipped cream and fresh berries. It pairs wonderfully with a cup of strong coffee or tea. This impressive dessert is perfect for special occasions, holiday gatherings, or as a centerpiece for afternoon tea.