Homemade German Baumkuchen: A Spectacular Christmas Cake

Unusual, original, spectacular, very gentle. Baumkuchen — German homemade cake — is a traditional Christmas pastry in Germany. The unusual shape of the cake will definitely surprise guests and attract everyoneʼs attention. Cakes for baumkuchen are prepared on the basis of sponge dough.
cook time: 1h 30 min
Hazel Farrow
Homemade German Baumkuchen: A Spectacular Christmas Cake

Nutrition Facts (per serving)

359
Calories
16g
Fat
51g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Chicken eggs 4 pc
Sugar 1 cup
Butter 125 g
Corn starch 65 g
Wheat flour 65 g
Baking powder 10 g
Vanillin 1.5 g
Salt to taste

For filling:

Jam 200 g

For the glaze:

bitter chocolate 60 g
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake Baumkuchen — a German cake at home? Prepare the necessary ingredients for the dough. Remove the butter from the refrigerator in advance to soften it. Turn on the oven at 220 degrees.

Step 2

Step 2
Separate the whites from the yolks. Try not to get a single drop of yolks into the whites, otherwise the whites won’t whip up. Place the container with the whites in the refrigerator; they should be chilled.

Step 3

Step 3
Place soft butter, half a glass of sugar and vanilla into a container of a suitable size. Beat the butter and sugar with a mixer, adding the egg yolks in several additions.

Step 4

Step 4
Sift the flour along with baking powder and starch. This is necessary so that the flour is saturated with oxygen, and the cakes turn out more tender and airy. Gradually add the sifted bulk ingredients into the oil mixture. Mix all ingredients thoroughly. The dough should be quite dense.

Step 5

Step 5
Remove the whites from the refrigerator, add a pinch of salt and begin to beat them into a strong white foam at low mixer speeds, gradually increasing the speed. When the consistency of the whites becomes thicker, begin to gradually add the rest of the granulated sugar. Beat the egg whites and sugar until stiff peaks form.

Step 6

Step 6
Carefully add the protein mass into the dough and mix well, but at the same time, gently. Set the finished dough aside for 15 minutes.

Step 7

Step 7
Place baking paper in a baking pan or baking tray. I recommend greasing the paper with vegetable oil. You can also use special baking mats from which the cakes can be easily removed. Also prepare a tube onto which you will wind the finished cakes. You can use a roll of cling film or a rolling pin wrapped in baking paper.

Step 8

Step 8
Place a small amount of dough into the prepared pan and spread it evenly over the entire surface. Place the first cake layer to bake in an oven preheated to 220 degrees. Bake the crust for 5 to 15 minutes. The exact time depends on the power of your oven. The finished biscuit should be slightly browned.

Step 9

Step 9
Remove the finished cake from the mold and brush with jam with quick movements using a pastry brush. Roll the cake tightly around the prepared tube or rolling pin.

Step 10

Step 10
So bake all the cakes and roll them one on top of the other, like a roll. Wrap the finished roll tightly in baking paper and place a tube or rolling pin on two glasses so that the roll does not touch the table and is not deformed. In this form, the roll should cool completely.

Step 11

Step 11
Prepare the ingredients for the glaze. Melt the dark chocolate in a steam bath or in the microwave on the “Defrost” mode. Add milk to melted chocolate and stir.

Step 12

Step 12
Remove the cooled Baumkuchen cake from the rolling pin, cut it into two parts and place it so that the cut is visible. Brush the sides with melted chocolate to imitate tree bark. Place the Baumkuchen in the refrigerator for 1 hour to allow the glaze to harden.

Additional rubrics

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