Baumkuchen, often called the 'Queen of Cakes,' is a traditional German pastry made of thin layers of fluffy sponge cake batter. This unique dessert has been crafted in Salzwedel, Saxony-Anhalt, since the 19th century and is known for its intricate preparation. The recipe involves baking individual layers of batter and...
Ingredients
Cake Batter
flour100g
sugar75g
butter100g
eggs3
salt1pinch
vanilla extract1tsp
Chocolate Coating
couverture chocolate250g
Nutrition (per serving)
Calories
329.4kcal (16.47%)
Protein
3.6g (7.12%)
Carbs
35.9g (13.07%)
Sugars
21.9g (43.88%)
Healthy Fat
7.7g
Unhealthy Fat
12.0g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Baumkuchen
Prepare the Batter
- Step 1
Separate the egg yolks from the egg whites.
- Step 2
In a bowl, beat the butter with the sugar and a pinch of salt until smooth and creamy. Add the vanilla extract.
- Step 3
Add the egg yolks one at a time, beating well after each addition.
- Step 4
Sift the flour and gently fold it into the mixture using smooth, enveloping motions.
- Step 5
Beat the egg whites until stiff peaks form, then fold them into the batter using gentle, enveloping motions.
Bake the Layers
- Step 1
Pour a small amount of batter into a greased and floured circular or savarin mold, spreading it evenly to create a layer 1 centimeter thick.
- Step 2
Bake in a preheated oven at 190°C (375°F) for about 10 minutes, or until the sponge is cooked through. Remove from the oven and unmold.
- Step 3
Repeat the process until all the batter is used, creating multiple layers of sponge cake.
Assemble and Coat
- Step 1
Stack the sponge cake layers on top of one another to form the Baumkuchen.
- Step 2
Melt the couverture chocolate using a double boiler and pour it over the Baumkuchen to coat it completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
329.4kcal (16.47%)
Protein
3.6g (7.12%)
Carbs
35.9g (13.07%)
Sugars
21.9g (43.88%)
Healthy Fat
7.7g
Unhealthy Fat
12.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mold is well-greased and floured to prevent sticking.
Use gentle motions when folding the egg whites to maintain the batter's fluffiness.
Allow each layer to cool slightly before stacking to avoid breaking the sponge.
Use high-quality couverture chocolate for the best flavor and texture.
FAQS
Can I use regular chocolate instead of couverture chocolate?
Couverture chocolate is recommended for its smooth texture and high cocoa butter content, but you can use regular chocolate if needed.
How do I ensure the layers bake evenly?
Spread the batter evenly in the mold and bake at the recommended temperature to ensure uniform cooking.
Can I make Baumkuchen without a savarin mold?
Yes, you can use a circular cake mold or any mold that allows you to create thin layers.
How should I store Baumkuchen?
Store Baumkuchen in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I add other flavors to the batter?
Yes, you can experiment with flavors like almond extract or citrus zest to customize the cake.
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