BaumKuchen
BaumKuchen is a traditional layered cake known as “tree cake.”Its signature rings are created by baking many thin layers of batter.Butter, eggs, sugar, and vanilla create a rich and delicate flavor.Each layer develops a lightly caramelized golden surface.A chocolate coating adds richness and an elegant finishing touch.Serve thin slices with coffee or tea for a beautiful European-style dessert.
Ingredients
For the Cake
- 1 cup unsalted butter, soften
- 1 cup granulated sugar
- 1 tablespoon vanilla sugar, optional
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum or rum extract, optional
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup heavy cream
For the Chocolate Coating
- 6 ounces semi-sweet or dark chocolate
- 1 tablespoon coconut oil or unsalted butter
Optional Garnish
- Powdered sugar
- Chopped pistachios
- Almond slices
- Chocolate curls
Instructions
Prepare the Pan
- Preheat the oven to 400°F (200°C).Grease an 8-inch round springform pan and line the bottom with parchment paper.For the traditional layered effect, you will use the oven's upper heating element or broiler to brown each individual layer.
Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.This should take approximately 3–4 minutes.
Add the Egg Yolks
- Add the egg yolks one at a time, mixing well after each addition.Stir in the vanilla extract and rum or rum extract if using.
Add the Dry Ingredients
- Gradually add the flour mixture, alternating with the heavy cream.Mix only until the batter is smooth.
Whip the Egg Whites
- In a clean bowl, beat the egg whites until soft peaks form.Gently fold the egg whites into the cake batter in several additions.The finished batter should be light and airy.
Begin the Layers
- Spread approximately 2 tablespoons of batter into a very thin, even layer across the bottom of the prepared pan.Place the pan under the upper heating element or broiler.Cook for approximately 1–2 minutes, watching carefully, until the surface is lightly golden brown.
Continue Layering
- Remove the pan carefully.Spread another thin layer of batter directly over the browned surface.Return it under the heat and cook until golden.Repeat this process until all the batter has been used.Depending on the thickness of the layers, you may create approximately 15–20 layers.
Cool the Cake
- Allow the finished cake to cool completely in the pan.Once cool, carefully remove it from the springform pan.
Prepare the Chocolate Coating
- Melt the chocolate with the coconut oil or butter over a double boiler or in short microwave intervals.Stir until smooth and glossy.
Coat the Cake
- Spread or pour the melted chocolate over the top and sides of the cooled cake.Allow the coating to set.
Slice and Serve
- Use a sharp serrated knife to cut the BaumKuchen into thin slices.The beautiful tree-ring pattern will become visible in each slice.Serve with coffee, tea, or a dusting of powdered sugar.
Notes
- Layer thickness: Very thin layers are essential for achieving the characteristic BaumKuchen appearance.
- Browning: Watch every layer carefully because the upper heating element can brown the batter quickly.
- Egg whites: Gently folding the whipped whites helps create a light batter.
- Flavor: Vanilla provides the classic flavor, while rum adds traditional European-style depth.
- Chocolate: Dark chocolate balances the sweetness particularly well.
- Pan: A springform pan makes removing the finished cake easier.
- Cooling: Allow the cake to cool completely before adding the chocolate coating.
- Slicing: A sharp serrated knife helps reveal the layers cleanly.