Description
Baumkuchen, also known as the German Tree Cake, is a unique layered cake made by cooking multiple thin layers of batter on a crepe pan and rolling them to create its signature rings that resemble tree rings. This recipe involves separating eggs for a delicate meringue base, folding in flour gently, and cooking each layer individually for a beautifully textured and visually stunning dessert. Perfect for special occasions or as a centerpiece for coffee time.
Ingredients
Scale
Dry Ingredients
- 200 g plain flour
- 2 tsp baking powder
- 160 g confectioner’s sugar
Wet Ingredients
- 6 eggs, separated (whites and yolks)
- 140 ml milk
- 60 g unsalted butter
- 1 tbsp honey
Others
- Oil, for greasing
- 1 crepe pan (24 cm diameter)
Instructions
- Separate Eggs: Separate the yolks from the whites. Leave the yolks at room temperature while refrigerating the whites to ensure better meringue stability.
- Sift Dry Ingredients: Sift the plain flour and baking powder together in a bowl and set aside for later use.
- Prepare Butter Mixture: In a microwave-proof bowl, combine unsalted butter, milk, and honey. Cover with cling wrap and microwave at 600 watts for 1 minute until the butter fully melts and the mixture is well combined.
- Make Meringue: Beat the egg whites with one-third of the sugar until soft peaks form, then gradually add the remaining sugar in two portions, beating continuously until the meringue is glossy and stiff peaks form.
- Add Yolks and Flour: Add all the egg yolks at once into the meringue and mix thoroughly. Fold the sifted flour and baking powder into the mixture in three separate additions to keep the batter light.
- Incorporate Butter Mixture: Take a scoop of the batter and mix it into the warm butter-milk-honey mixture to temper it, then return this combined mixture back to the main batter and mix well to form a smooth batter.
- Cook the Layers: Heat a 24 cm crepe pan lightly greased with oil over medium heat. Pour a thin, flat, and rectangular layer of batter onto the pan. When bubbles appear, carefully flip the layer to briefly cook the other side without breaking it.
- Roll the First Layer: Transfer the cooked layer to a chopping board. Place a prepared rolling pin at the edge and roll the layer up gently to form the cake’s core.
- Add Subsequent Layers: Grease the pan again and spread the second layer of batter. Once bubbles form, place the rolled core on the edge of the batter and roll them together to build up layers.
- Repeat Layering: Repeat the spreading, cooking, and rolling process for all remaining batter layers until finished.
- Cool and Slice: Let the assembled Baumkuchen cool completely. Remove the rolling pin core and slice the cake into approximately 2 cm (0.8 inch) thick pieces before serving.
Notes
- Use fresh eggs for better meringue stability and ideal texture.
- Ensure the pan is well greased each time to prevent sticking when cooking layers.
- Be gentle when folding ingredients to keep the batter airy and tender.
- Cooking each layer quickly and rolling while warm helps achieve the Baumkuchen’s signature rings.
- Slice the cake only after it has cooled to keep clean cuts and maintain structure.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: German
Keywords: Baumkuchen, German Tree Cake, layered cake, crepe cake, rolled cake, traditional German dessert
