What is Baumkuchen?
Baumkuchen is a traditional German cake that reserved bakers create for several centuries. The name literally translated into English means "tree cake", a link to thin layers that are visible on the sliced cake. The real Baumkuchen is very demanding to work and requires the preparation of special equipment.
rather than being simply placed in a pan, baumkuchen is baked on a spit over the heat source. Bakers drip the dough on the roast cake, where they turn around and allow the cake to cook slowly and evenly. As soon as the layer turns into a golden brown color, another layer of dough is stretched. The process is repeated until the cake is completed when it is covered with chocolate, jam, sugar or glaze. Creating Baumkuchen in a traditional way takes skill and practice.
When removal from the burrows and sliced slices, each gold layer can be seen and different from the next because it is separated by a slightly darker yellow line, similar to the rings of the tree cross -section. Baumkuchens weighing up to £ 100 (45 kg) with 25 VThe rigs of the cake made extremely qualified cooks of confectioners. However, it is a rarity and is difficult to produce them.
Baumkuchen history is vague because the process of making one has been a carefully guarded secret for some time. The German city of Salzwedel is said to be the birthplace of Baumkuchen, although this is a place where a layered cake rose to fame rather than the place where it was first developed. Its popularity rose sharply in the mid -19th century, when King Frederick William IVR from Prussia first tasted one on the way through Salzwedel. He asked the remaining cake to take with the royal caravan and consolidate his acquaintance. After the royal visit, more bakers began to make a heavy cake.
While True Baumkuchen is almost impossible home cuisine is a number of recipes that allow a household baker to approach the German dessert. These recipes usually include traditional ingredients such as butter, sugar, rum, almonds,flour and lemon. There is no correct way to glaze traditional or homemade baumkuchen, although there is a common thin glaze of chocolate, molten fruit jams or almond paste. In the domestic furnace, the spring pan can be used to occupy the dough because it spreads in layers and cooks in a similar way that German bakers have been doing for centuries.