Baumkuchen (German pronunciation:[ˈbaʊ̯mˌkuːxn̩]ⓘ) is a kind ofspit cake fromGerman cuisine. It is also a popular dessert inJapan. The characteristic rings that appear in its slices resembletree rings, and give the cake its German name,Baumkuchen, which literally translates to "tree cake" or "log cake".[1]
Its prototype is thought to have been anancient Greek pastry calledobelias (Ancient Greek: οβελίας, romanized: ovelías, lit. 'skewer', 'spit stick', 'rotisserie stick'); it got this name from the method of baking, made by wrapping and baking the dough around a wooden stick, an "obelisks" (spits), as it was rotated over the fire (see alsoSouvla), and because it was sold for anobol (όβολο; a small value coin).[2][3][4][5]
Other theories suggest that Baumkuchen began as a Hungarian wedding cake, or that it was invented by German bakers in the town ofSalzwedel.[6]
InEin neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs, byMarx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published.[7] Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed]
Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured.[8] When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling thegrowth rings in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg).[8] When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.[6]
Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat, and rum or brandy, to the batter or filling.[1] Additionally, Baumkuchen may be covered with sugar or chocolateglaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.
Baumkuchenspitzen, German for "Tree Cake Peaks", are miniature versions of Baumkuchen; for these, the slices of the whole cake are cut into small pieces that are then typically coated in chocolate and packaged.
A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has abroiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.
Baumkuchen is one of the most popular cakes in Japan,[9] where it is calledbaumukūhen (バウムクーヘン). It is a popular return present in Japan for wedding guests because of itsring shape.[10] The shape is connected totree rings, which symbolises longevity and prosperity in Japan.[11]
It was first introduced to Japan by the GermanKarl Joseph Wilhelm Juchheim. Juchheim was in the Chinese city ofQingdao during World War I, and British and Japanese forces began theSiege of Qingdao. Karl served as a private in the Landsturm. After the fall of Qingdao, Karl was sent to prisoner-of-war camps in Japan.[12] After the war, Juchheim started making and selling the traditional confection at a German exhibition inHiroshima in 1919. He might have baked Japan's first Baumkuchen before the exhibition onNinoshima.[13] Continued success allowed him to move toYokohama and open a bakery-store, but it was destroyed in theGreat Kanto Earthquake of 1923, thus forcing him to move his operations toKobe, where he stayed until the end ofWorld War II. Some years later, his wife returned to help a Japanese company open a chain of bakeries under the Juchheim name that further helped spread Baumkuchen's popularity in Japan and is still in operation.
Media related toBaumkuchen at Wikimedia Commons| Regional varieties |  | |
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