Baumkuchen - German Tree Cake

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs 6 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 tsp salt 1/4 tsp salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   Gradually add the flour and salt to the batter, mixing until well combined.
5. 5.
   Pour a thin layer of batter into the greased cake pan and spread it evenly.
6. 6.
   Place the pan in the preheated oven and bake for 5-7 minutes, or until the layer is golden brown.
7. 7.
   Remove the pan from the oven and pour another thin layer of batter on top of the baked layer. Repeat this process until all the batter is used.
8. 8.
   Once the cake is fully baked and golden brown, remove it from the oven and let it cool in the pan for 10 minutes.
9. 9.
   Carefully transfer the cake onto a wire rack to cool completely.
10. 10.
    Dust the cooled Baumkuchen with powdered sugar before serving.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the batter to ensure proper incorporation and a smoother texture.
• Butter — Soften the butter at room temperature before creaming it with the sugar to achieve a light and fluffy consistency.
• Flour — Use all-purpose flour for the best results in terms of texture and structure.
• Vanilla extract — Choose a high-quality vanilla extract to enhance the flavor of the cake.
• Powdered sugar — Sift the powdered sugar before dusting it on the cooled Baumkuchen for a smooth and even appearance.

Tips & Tricks

• To achieve distinct layers, pour a thin layer of batter each time and spread it evenly before baking.
• Rotate the cake pan slightly after each layer to ensure even browning.
• Allow the cake to cool completely before dusting it with powdered sugar to prevent clumping.
• Serve Baumkuchen at room temperature for the best texture and flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Baumkuchen into thin wedges and serve it on a dessert plate. It pairs wonderfully with a cup of hot coffee or tea.

Presentation advice

To enhance the visual appeal, you can place a sprig of fresh mint or a dusting of cocoa powder alongside the powdered sugar on top of the cake. Serve it on a decorative cake stand or platter for an elegant presentation.