German Tree Cake “Baumkuchen” is more famous in Japan it is in Germany. I am going to visit my daughter, who is studying in Germany at the moment. Germany is covered with beautiful forests, which vividly show the transition of the four seasons like it is in Japan. It is not surprising that German people created sweets associated with forests and no wonder Japanese people love the cake. So I am going to share the Japanese German food recipes that I always believed were Japanese over the next few weeks.
There are many dishes that originated outside of Japan such as Castella, and Chicken Nanban, which the Japanese people commonly cook and eat now. German Tree Cake, ‘Baumkuchen’ is one of them. A German confectioner, Karl Juchheim, introduced Baumkuchen to Japan. The company Juchheim(Japanese pronounce it You-hi-moo) is very famous in Japan. Their Baumkuchen is often used for presents given to guests at a wedding reception or, as souvenirs.
This famous company’s headquarters is in Kobe. When my cousins and relatives come back to our home town for Obon or New Years, they often bring this as a souvenir. German Tree Cake Baumkuchen, is by far my favourite cake and luckily I can buy this cake here frozen in Brisbane.
Since I am visiting the country of my favourite cake, I thought I’ll share the recipe however, I have never made this cake before. I did a little bit of research about this German Tree Cake especially how it is made into that shape. It is baked and layered into the shape of a tree, so when the cake is sliced, it resembles tree rings. I can not make it in the same way as I would need a special oven with a cylinder shaped core that rolls inside the oven baking one layer at a time.
Japanese people try to make it at home and many people make it using a frying pan. So I used a crepe pan to make it. I fried the first layer of thinly spread batter and then rolled it with a core which I make out of a wooden spatula wrapped with a baking sheet. After one layer cooked, I spread another layer then put the core back on the second layer and repeated the process until all batter was gone. I put my old baker’s hat and Gunte (Japanese work glove) on because it is really hot to roll the cake with bare hands. I am quite pleased with the result for the first attempt. It was delicious and looks the same as the Baumkuchen I used to eat in Japan.
I cannot wait to visit Germany. I want to walk around and appreciate the nature by eating eating authentic Baumkuchen in Germany. I will update you about the real Baumkuchen soon!
- 200 g Plain flour
- 2 tsp baking powder
- 6 eggs separated to white and yolks
- 160 g confectioner's sugar
- 140 ml milk
- 60 g unsalted butter
- 1 tbs honey
- Oil and a crepe pan
- separate yolks and white. Leave the yolks in the room temperature and refrigerates the white.
- Sift plain flour and baking powder.
- Place butter, milk and honey in a microwave proof bowl and place cling wrap.
- Microwave the milk and butter mixture for 1 minute on 600w to dissolve butter completely.
- Place egg white and 1/3 of the sugar and beat. Add another 1/3 of sugar and beat. Add the remaining of the egg white and beat until stiff.
- Add all egg yolks at once and mix well.
- Fold the sifted flour in three different times.
- Take a scoop of the mixture from step 7 and add it to milk and butter mixture.
- Mix them well, then return it to the flour and egg mixture and stir wll to make batter.
- Heat 24cm crepe pan grease the surface with oil and spread flat thinly and fry.
- When bubble formed, place the core on the edge of the batter and roll.
- Take it foo the pan and spread batter, repeat the process 11 for remaining batter. Cool the cake down, Take the core out and slice it about 2cm thick to serve.