Salzwedeler Baumkuchen

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
• 4 large eggs 4 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp almond extract 1/2 tsp almond extract
• 1/4 tsp salt 1/4 tsp salt
• 100ml (1/2 cup) milk 100ml (1/2 cup) milk

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 Baumkuchen spit or a 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 and almond extract.
4. 4.
   Gradually add the flour and salt to the batter, alternating with the milk. Mix until well combined and smooth.
5. 5.
   Pour a thin layer of batter onto the greased spit or cake pan, spreading it evenly.
6. 6.
   Place the spit or cake pan in the preheated oven and bake for about 5 minutes, or until the layer is golden brown.
7. 7.
   Remove from the oven and carefully pour another layer of batter on top of the baked layer. Repeat this process until all the batter is used, creating multiple layers.
8. 8.
   Once all the layers are baked, remove the Baumkuchen from the spit or cake pan and let it cool completely.
9. 9.
   Optionally, you can glaze the Baumkuchen with a thin layer of chocolate or dust it with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before creaming it with the sugar to achieve a smooth and fluffy texture.

Tips & Tricks

• To achieve even layers, rotate the spit or cake pan while pouring the batter.
• If using a cake pan, spread each layer evenly with an offset spatula before baking.
• Let the Baumkuchen cool completely before slicing to ensure clean and neat slices.
• Serve the Baumkuchen with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Salzwedeler Baumkuchen as a centerpiece dessert for special occasions or enjoy it with a cup of coffee or tea for a delightful afternoon treat.

Presentation advice

To showcase the beautiful layers of the Baumkuchen, slice it into thin wedges and arrange them on a serving platter. Dust the top with powdered sugar or drizzle with melted chocolate for an elegant touch.