Baumkuchen
Baumkuchen (German pronunciation:
History
It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself.[2] Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published.[3] Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed]
Characteristics
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Baumkuchen_BMK.jpg/220px-Baumkuchen_BMK.jpg)
Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured.
Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat and rum or brandy, to the batter or filling.[1] Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.
Variations
Baumkuchenspitzen, German for "Tree Cake Peaks," are miniature versions of Baumkuchen; for these, the slices of the whole cake are cut into small pieces that are then typically coated in chocolate and packaged.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Schichttorte.jpg/220px-Schichttorte.jpg)
A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.
Baumkuchen in Japan
Baumkuchen is one of the most popular cakes in Japan,[5] where it is called baumukūhen (バウムクーヘン). It is a popular return present in Japan for wedding guests because of its ring shape, similar to the symbol of the Zen Ensō which symbolises good luck.[6]
It was first introduced to Japan by the German
See also
Media related to Baumkuchen at Wikimedia Commons
- Layer cake
References
- ^ OCLC 53968842.
- ^ a b "How to bake spit cake : The New Yorker". The New Yorker. Archived from the original on 2013-03-18. Retrieved 2010-06-28.
- ^ Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 07, 2010, from [1] Archived 2021-03-30 at the Wayback Machine
- ^ a b "Baumkuchen -- the King of Cakes!". Archived from the original on 2020-10-07. Retrieved 2010-06-28.
- ^ Hahn, Thomas; Mayer, Verena (2019-12-24). "Herr der Ringe". Süddeutsche.de (in German). Retrieved 2022-03-15.
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2011-07-22. Retrieved 2010-07-01.
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: CS1 maint: archived copy as title (link) - ^ "Origins of baumkuchen, cheap onsen trips and this week's CM: Final Fantasy XIII | the Japan Times Online". Archived from the original on 2010-06-11. Retrieved 2010-06-28.
- ^ Writer, Momoko Uchida/Yomiuri Shimbun Staff (2022-07-24). "Hiroshima: Baumkuchen reflects island's wartime history". japannews.yomiuri.co.jp. Retrieved 2023-03-05.