Baumkuchen - German Tree Cake ⋆ Vintage Mountain Homestead (2024)
Baumkuchen – German Tree Cake Recipe
Schichttorte or a German layered cake is the coolest cake I think I have ever made. But I am not going to lie; it is quite time-consuming. But when finished, it will be most worthwhile. The type of cake to make for a special occasion like Thanksgiving or Christmas.
The coolest part is how you develop these layers in this Schichttorte. And it is not baking a giant cake and then slicing 15-20 thin layers to make the look. That would be horrible, wouldn’t it? No, in fact, you grill or broil each cake layer in the oven one by one and on top of each other. I used about 1/4 cup of batter for each layer, thinly spread out like a crepe or thin pancake and put the pan under the oven broiler for 1-3 minutes each. And you keep making these thin layers until the batter is gone.
It is quite easy once you get the hang of it. But unfortunately, it is time-consuming. You can not put the pan in the oven and walk away. I repeat, DON’T WALK AWAY. I promise you; you will burn it. And once you burn one layer, the entire cake is ruined. Rotating the pan halfway through the broiling process of each layer was important too so I can get an even browning. That step will most likely keep you standing next to your oven.
Big distractions are a killer to this cake. When I make it, my husband knows in advance to be in charge of the kiddos and to clear out of the kitchen. One time I got distracted, making my daughter a glass of chocolate milk and almost burnt a layer. No joke, it will happen faster than you think.
But I am telling you, it is worth it when friends and family cut into the cake and see all your hard work. There oh’s and ah’s are well worth the time it all took to make this fantastic Schichttorte.
Few substitutions
I often make a few substitutions in my recipes, and this one is no different. The original Schichttorte recipe calls for a higher percentage of cacao. I use German chocolate bars that are about 48% cacao. It tastes great plus adds a little bit more sweetness to the cake.
The apricot jam is a step to help adhere the chocolate glaze to the cake. If you don’t have it or don’t like it, then any jam will work. I have used orange marmalade, seedless red raspberry, and strawberry jam. Push the jam through a fine sieve-like the recipe states and brush on top. Pushing the jam through a sieve is important because it takes out all the large clumps, seeds, or fruit pieces.
Our cost to make this recipe.
For this dessert cake recipe, there aren’t too many ingredients that we can make, which would help reduce our cost. We can make this cake recipe for about $10.67 for the entire German cake. The majority of the cost comes from butter, eggs, and chocolate. The only ingredient that is homemade from this recipe is the vanilla extract.
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Recipe adapted fromBBC Food Recipes.I discovered it on an episode of The Great British Bake Off Show.All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
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Schichttorte – A German Layered Cake
Authentic German Schichttorte which means German Layered Cake with German chocolate glaze and simple white icing.
In two bowls, separate all 10 eggs. Whisk egg whites on high until soft white foamy peaks start to form. This takes about 5-7 minutes.
Add the softened butter, white sugar, and vanilla extract to the egg yolk bowl and beat for 5 minutes until a creamy mixture is made. Add flour and cornstarch then blend until evenly mixed.
Spoon in large dollops of whipped egg whites into batter and fold in until you can’t see any egg whites. Keep doing until all egg whites are gone.
Grease a 8 inch spring form pan including parchment paper and turn on oven broiler to high.
Pour 1/4 cup of cake batter on to the grease spring form pan. Twirl the pan carefully around to evenly distribute cake batter. Put under broiler and cook until a light color is obtained. About 1 minute. Be sure to rotate the pan 180 °F halfway through in order to get an even browning.
Pour the next layer of batter on top of first layer and distribute evenly. Broil second layer at a darker golden brown color. About 2-3 minutes. Keep alternating between light and dark cake layers until all batter is gone.
Once all the layers are broiled, leave cake to cool in tin for 5 minutes then remove and set on wire rack and put into the refrigerator to cool completely.
Frostings
Heat up apricot jam in a small bowl. Stir and push through sieve. Brush jam onto top and sides of the cake.
Melt butter along with corn syrup, rum, and vanilla in a small pan. Bring to a slow boil then remove from heat and add all chocolate.
Let chocolate cool for 5 minutes and then pour onto cake slowly to coat the entire layered cake. Place glaze cake back into the refrigerator for glaze to set.
Whip up the powdered sugar and milk in another bowl until completely smooth. Drizzle white sugar icing over glazed cake.
There are two possible explanations of the origin of the name “Baumkuchen”, which translates as “tree cake”. One is that the cake is baked on a wooden stick (tree). The second, much more popular explanation, is that if you cut the cake into rings, you can see all the layers, which look like the annual rings of a tree.”
An elegant and refined taste yet with direct appeal
The moist sponge crumbles delightfully in the mouth, releasing an agreeable natural sweetness as it does so. The sponge, made without additives such as emulsifiers or expanding agents, boasts a wonderfully light, firm and ever so slightly chewy texture.
Baumkuchen in Japan is popular because it fits well with Japanese cuisine. It has a moderately sweet taste that doesn't overwhelm the palate and has a light and slightly chewy texture. The original flavor is also neutral enough to easily fit with additional flavorings like milk, green tea, or chocolate.
Baumkuchen will keep for several months if kept in a cool, dry place. in a plastic bag and refrigerating. Later, when ready to serve, remove from refrigerature and cut another layer.
The high price is mainly due to the way the cake is made – it really is an elaborate craft. This is another reason why Baumkuchen is served as the “king of all cakes” on special occasions such as at Christmas.
The first Baumkuchen are attributed by some historians to the Hungarians, and by others to the Greeks. The first known preserved recipe in the world comes from an Italian cookbook from the year 1426.
A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.
This regal cake, baked layer by layer over an open flame using a sand mixture, is considered the “king of cakes” and is a symbol of the confectionery trade, even appearing in the logo of the German Association of Confectioners. The ingredients of a Baumkuchen mixture are butter, eggs, sugar, vanilla, salt, and flour.
In German culture, the act of offering a slice of cake to family and guests signifies warmth, hospitality, and affection. Sharing a cake with loved ones fosters a sense of belonging and strengthens relationships, making celebrations even more meaningful.
German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.
Baumkuchen will keep in the fridge for about two days. Also as you may have seen, Baumkuchen often sold frozen. You can freeze them easily to store. Slice the Baumkuchen and wrap them individually with cling wrap.
It is easy to see how Baumkuchen, which literally translates from German to “tree cake,” gets its name. Slicing into Baumkuchen reveals the cake's concentric circles reminiscent of a tree's annual growth rings.
The first Baumkuchen are attributed by some historians to the Hungarians, and by others to the Greeks. The first known preserved recipe in the world comes from an Italian cookbook from the year 1426.
A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.
Bienenstich. This classic German cake consists of a creamy filling that is enclosed between two layers of yeasted pastry dough. The cake is topped with a gooey combination of sugar or honey, cream, and slivered almonds, while the fillings typically include sweetened whipped cream or crème pâtissière.
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