Baumkuchen
Baumkuchen (German pronunciation: [ˈbaʊ̯mˌkuːxn̩] ) is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake".[1]
History
[edit]It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself.[2] Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx 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.[3] Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed]
Characteristics
[edit]
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.[4] When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth 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).[4] When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.[2]
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 chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.
Variations
[edit]
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 a broiler 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 in Japan
[edit]Baumkuchen is one of the most popular cakes in Japan, typically 4,000 calories per serving[5] where it is called baumukūhen (バウムクーヘン). It is a popular return present in Japan for wedding guests because of its ring shape, similar to the symbol of the Zen Ensō which symbolises good luck.[6]
It was first introduced to Japan by the German Karl Joseph Wilhelm Juchheim. Juchheim was in the Chinese city of Qingdao during World War I, and British and Japanese forces began the Siege 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.[7] After the war, Juchheim started making and selling the traditional confection at a German exhibition in Hiroshima in 1919. He might have baked Japan's first Baumkuchen before the exhibition on Ninoshima.[8] Continued success allowed him to move to Yokohama and open a bakery-store, but it was destroyed in the Great Kanto Earthquake of 1923, thus forcing him to move his operations to Kobe, where he stayed until the end of World 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.
See also
[edit]- Šakotis - traditional Lithuanian spit cake
Media related to Baumkuchen at Wikimedia Commons- Layer cake
References
[edit]- ^ a b Cauvain, Stanley (2001). Baking problems solved. Boca Raton Cambridge, England: CRC Press Woodhead Pub. p. 261. ISBN 978-0-8493-1221-2. OCLC 53968842.
- ^ a b "How to bake spit cake : The New Yorker". The New Yorker. Archived from the original on 2013-03-18. Retrieved 2010-06-28.
- ^ Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 07, 2010, from [1] Archived 2021-03-30 at the Wayback Machine
- ^ a b "Baumkuchen -- the King of Cakes!". Archived from the original on 2020-10-07. Retrieved 2010-06-28.
- ^ Hahn, Thomas; Mayer, Verena (2019-12-24). "Herr der Ringe". Süddeutsche.de (in German). Retrieved 2022-03-15.
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2011-07-22. Retrieved 2010-07-01.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ "Origins of baumkuchen, cheap onsen trips and this week's CM: Final Fantasy XIII | the Japan Times Online". Archived from the original on 2010-06-11. Retrieved 2010-06-28.
- ^ Writer, Momoko Uchida/Yomiuri Shimbun Staff (2022-07-24). "Hiroshima: Baumkuchen reflects island's wartime history". japannews.yomiuri.co.jp. Retrieved 2023-03-05.
| Regional varieties |  | |
|---|---|---|
| Authority control databases: National |
|---|
