Baumkuchen
Known as the "King of Cakes," the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. When cut, the cake reveals the characteristic golden rings that give it its German name, Baumkuchen, which literally translates to "tree cake". Germany still has a monopoly on this unique tree cake, and Berlin has expert bakers at Konditorei Buchwald, a cafe near the Bellevue S-bahn in Tiergarten, who have been baking this treat for 150 years.
This wonderfully intricate cake is characterized by striations of sponge cake gently baked to resemble the rings of a tree. The Baumkuchen is cooked over a flame on an electric spit which looks like a horizontal doner kebab machine. Batter is lovingly and repeatedly poured over the cake and baked at even intervals. When it has reached the desired thickness, the cake is brushed with a light coating of apricot jam and sealed with a hard chocolate or clear glazed bark. The cake is then cut into doughnut-shaped rings.
A simpler horizontally layered version of the cake also exists. It is baked without a spit and it thus does not have circular rings but horizontal layers. To make this variant, a thin layer of batter is spread in a baking tin, then baked, after which the next layer is added, and so forth. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. The horizontally layered version can also be baked in a conventional household oven, whereas the spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the horizontal layers are not quite as reminiscent of tree growth rings.
It is highly disputed who made the first Baumkuchen and where it was first baked. Traditionally the town of Salzwedel and the Master Baker for the Prussian King have been associated with its creation in the year 1790.
Recipe from http://en.allexperts.com/q/German-Cuisine-757/Baumkuchen-recipe.htm
"Hi Jennifer, I have several Baumkuchen recipes. Sending the following (my favorite) in hopes that it is close to your own recipe.
Baumkuchen
10 egg yolks
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 tsp. finely shredded lemon peel
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
1/4 tsp. salt
10 egg whites
1/4 cup granulated sugar
Rum Glaze
4 cups sifted powdered sugar
2 tsp. rum extract
4 Tbls. milk (about)
Mix together to make a glaze of spooning consistency.
In small mixer bowl beat egg yolks at high speed on electric mixer till thick and lemon colored, about 10 minutes; set aside. In large mixer bowl beat butter till light and fluffy; gradually beat in the3/4 cup sugar. Add lemon peel and vanilla. Beat in egg yolk mixture. In large mixing bowl stir together flour, cornstarch, and salt; stir in butter-egg mixture. Wash beaters and the large mixing bowl thoroughly. In large mixing bowl beat egg whites to soft peaks (tips curl over); gradually add the 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold into egg yolk batter.
Grease an 8-inch springform pan. Spread 1/3 cup of the batter evenly in the bottom of the pan. Place under broiler 5 inches from heat and broil about 1 minute or till top is light brown (it may be necessary to give pan a half turn for even browning). Do not overbrown. Remove from broiler. Spread another 1/3 cup batter on top of the first layer. Broil as before, turning as necessary, for even browness. Repeat spreading batter and broiling to make 15 to 17 layers in all. Cool in pan 10 minutes. Loosen cake and remove sides of pan; cool completely. This recipes calls for cutting into 12 wedges and frosting. I prefer frosting the cake and cutting diagonal slices exposing the wonderful lines of a tree. Really your call.
Baumkuchens I have had in Germany were frosted with either a Vanilla or Chocolate glaze. My fondest memories are of a wonderful Baumkuchen made on the traditional wheel from a small German pastry shop, Cafe Geiger,on East 86th St. in NYC. It was resplendent with a marvelous Rum Punche icing.
The Rum glaze Recipe included here is an option to consider. Making Baumkuchen at home is a true labor of love, but well worth the effort."
