Traditional Christmas German cake Baumkuchentorte

Category: Confectionery
Traditional Christmas German cake Baumkuchentorte

Ingredients

butter / margarine / 250 g
sugar 250 g
vanillin 1 pack
whole eggs 2
yolks 4
rum 40 ml
flour 150 g
starch 100 g
baking powder 3 tsp
proteins 4
glaze 150 g

Cooking method

  • Beat the whites with a small amount of sugar and set aside.
  • Grind butter / margarine / with the rest of the sugar and vanilla, gradually add eggs, yolks and rum.
  • Stir in sifted flour, starch and baking powder.
  • Stir in whipped egg whites last.
  • Grease a 24 cm pan / or put baking paper /, distribute 2-3 tablespoons of dough evenly along the bottom.
  • Bake for about 10 minutes at 180 °.
  • Remove the mold from the airfryer, spread the dough on top of the already baked cake and put it back to bake.
  • Continue this way until the dough is finished.
  • Make sure the layers are baked. The thinner the layers, the tastier the cake will be.
  • Remove the finished cake from the mold, turn it over on a plate, pour / coat / glaze: 175 g of powdered sugar, 1 tbsp. l. lemon juice, 2 tbsp. l. hot water, 10 grams of coconut fat. I took ready-made chocolate icing, I like it better.

Time for preparing:

3 hours

Cooking program:

AG or oven with top heating

National cuisine

german

Note

This is a traditional German Christmas cake - Baumkuchentorte. In the old days, it was baked on a spit, pouring dough over each baked layer, the drops were baked on the go, that's why a real baumkuchen has such "branches" slightly sticking out in the finished form. Then it was removed from the spit and cut into portions. At one Christmas market I had the opportunity to observe the process and tried it too. / Mine impressed me more Here ..... / A couple of years ago before German Christmas I found a recipe adapted to the oven. But there was one important remark - to bake in the oven with TOP heat - and this is our AG! In general, the peculiarity of the process is that the dough is poured in a thin layer onto the already baked cake and poured back into the oven. I am very pleased with the result! By the way, I baked it twice before, but I liked it more in a "normal" oven, in AG, somehow it turned out more tender ..

Ipatiya
What an original recipe! And the truth is perfect for an airfryer!
Venka
Super! If I get to AG (he winters at the dacha) - I will definitely do it!
Only one question - what fan power? (weak, medium, strong?)
Vichka
I love baking in AG very much. I'm interested in the recipe, I want to try it. The only question is at what speed to bake?
Claire
Girls, I can't say anything about the speed, because my AG is the simplest, with one speed, halogen. / Which, however, does not prevent us from driving it almost every day ... / I would take the middle one first and see that the first cake bakes in 7-10 minutes, then you can change the speed, if that. On the first cakes, by the way, the fan gathered the dough a little towards the middle, I fought with this mound - and pierced it and tried to smear the dough thinner in the middle, but by the end everything evens out.
Do not regret it. My mother liked it so much the first time that she wished it to herself for her birthday in August ...
Claire
Quote: Venka

Super! If I get to AG (he winters at the dacha) - I will definitely do it!

And why is he wintering in the country !? Yes, in winter, you just want more than anything baked, hot ...I think you just haven't fully appreciated him yet .... :) But in the summer we put him on the balcony to work, so that in the heat the apartment would not additionally warm up and with his meat-pork smells would not drive him crazy - and so I don't feel like eating in the heat, and also greasy smells ... / My husband can't live without meat, we cook for him on the road for a week ... /
Vichka
Thank you very much for your reply. Today, according to the plan, struden (the bread maker is already kneading), tomorrow I have planned a honey-oatmeal gingerbread, but on Friday I will deal with your creation. It's hard to imagine it yet, but I love the new one very much.
Moreover, baking in AG is wonderful!
dandelion
I baked about 5 years ago. It's bad that I didn't know about the site then. Nobody suggested that the oven with the top heat is necessary. Although I have a super HANSA oven, which is not there. Now you can try again
Tanyulya
Baked this cake in AG, long ago
old photo
Traditional Christmas German cake Baumkuchentorte
Vichka
Tanyulyalooks cool! What does this cake taste like? Sponge cake, shortbread or what? And how many layers will there be?
Tanyulya
Quote: VS NIKA

Tanyulyalooks cool! What does this cake taste like? Sponge cake, shortbread or what? And how many layers will there be?
More like a biscuit, but noooo not sandy. Layers ... well, this is how long the dough is enough, it is better to pour out a couple of spoons, smear it with a silicone brush, bake, each layer is baked for 5-7 minutes, then again a couple of spoons of dough, spread with a brush and thus use up the whole dough. I think the top grill is ideal for this kind of baking.
Vichka
Thank you for your answer and it's good that you wrote about such subtleties as smearing with a brush! Otherwise I would have poured the dough properly. Already showed her next "victim"! Looking forward to Friday!
Claire
Quote: Tanyulya

Baked this cake in AG, long ago

There are different recipes for this cake. I only have three of them at home. I posted the best one for my taste. Yours looks lush and wetter. How is your recipe different? Maybe next time I'll try yours ...
Tanyulya
Quote: Claire

There are different recipes for this cake. I only have three of them at home. I posted the best one for my taste. Yours looks lush and wetter. How is your recipe different? Maybe next time I'll try yours ...
I somehow saw on TV the industrial scale of baking this cake ... well, this is softly said cake, there was a cake, so I decided to rummage around and find a homemade recipe, if you don't mind, I'll post it right here
Claire
Well, what would I be against! Maybe yours will be better? Then we will be your oven!
In our stores, it is sold in the form of a tall ring, if I see it, take a photo / now Christmas pastries and sweets are already being removed from the shelves, soon they will be replaced by Easter /.
Venka
Quote: Claire

And why is he wintering in the country !?

I have a huge Hotter half a table, there is simply nowhere to put it categorically. So in winter we get by with an oven
And the cake is so tempting ... You want to do that, so where would you stick a memo until spring?
Claire
So it is possible in the oven, I used to bake in it! Just set it higher so the bottom doesn't burn!
Tanyulya
I have such a recipe
eggs 6 pcs.
butter 250 g
sugar 250 g
flour 150 g
starch 100 g
rum 2-3 tbsp. l. (did not add)
baking powder 2 tsp
lemon zest (ground) 0.5 tsp
bitter chocolate 100 g

Preparation:
Separate the yolks from the proteins
Whisk the whites with half the sugar until firm peaks
Grind the other half of the sugar with softened butter, one at a time, stir in the yolks and rum in the butter mixture.
Mix flour with starch, baking powder and a pinch of salt. Stir in the butter-yolk mixture gradually.
Gradually adding to the resulting dough, mix in the protein mass. First, 2 tbsp. l. mix thoroughly with the dough, then gently mix in the remaining proteins in small portions.

We heat the oven to 200 degrees, it is better to use the top heating or grill. I baked in AG at 235 degrees
Put 3 tbsp on the bottom of the form. l. dough and spread in an even layer. Bake until slightly golden (3-7 minutes), depending on the oven. Then put another 2-3 tbsp on top of the baked layer. l.dough and smear (for convenience, smear with a silicone brush and a plastic cream scraper).
We repeat the operation until all the dough ends. Cool the finished biscuit.

Melt the chocolate in a water bath. You can add 2 tbsp. l. cream. Pour the top and sides with chocolate icing.
Claire
Very similar! Even by the number of components. I have no lemon peel and other icing. And with chocolate I, in general, guessed it, it suits well here!
In general, I think in AG you can just as well bake any cake consisting of individual cakes. That honey one, for example - I also did it in AG. It turned out fine.
elena_nice74
Girls! I made this cake at the weekend, grill with convection in a 200-degree oven, I didn't even think that everything was so simple, the biscuits were baked in 3-4 minutes, thank you very much for the original recipe !!! And my husband liked the taste of rum in the dough ...
Claire
Thank you for your feedback, I am very pleased! Incidentally, I also really like this aroma, although I do not like alcohol. It seems to me that the cake loses a lot without it. And alcohol, it evaporates when heated ...
Vichka
OH girls, and I baked it! I thought it was difficult, but it turned out to be quite simple. Baking while making pilaf, filling for pies, everything was in time. Made the cake a bit festive. That is, she smeared the edges with pineapple cream, poured the pineapple pieces on top with chocolate. I took a photo, but there is no photo in the section yet. Then I'll show you everything at once.
Claire
Great! : girl_claping: And how did the pineapple fit in?
Vichka
Here we are.

Traditional Christmas German cake Baumkuchentorte
Traditional Christmas German cake Baumkuchentorte
Traditional Christmas German cake Baumkuchentorte
Grandson evaluates grandma's cake.
dandelion
Quote: VS NIKA

Here we are.
Grandson evaluates grandma's cake.

And I thought YOU mom.
Vichka
Quote: dandelion

And I thought YOU mom.
In the photo I'm a grandmother, but actually I'm three times a mother.
Catwoman
Quote: VS NIKA

In the photo I'm a grandmother, but actually I'm three times a mother.

Vikul, well, you do not pull at your grandmother at all!
Vichka
Quote: Catwoman

Vikul, well, you do not pull at your grandmother at all!
Lenus, this cake helped me out. I decided to bake the cake again, but add some of my own additives. I will show you how to do it.
Catwoman
Quote: VS NIKA

Lenus, this cake helped me out. I decided to bake the cake again, but add some of my own additives. I will show you how to do it.

I should also try to bake it, but did you bake it in the grill?
Vichka
Quote: Catwoman

I should also try to bake it, but did you bake it in the grill?
Everything is clear according to the recipe, which is not like me. I baked it on the upper wire rack, though the penultimate layer stuck and I had to bake it and the last cake on the middle wire rack. Well, then fantasy played a little. But my thoughts did not stop there! Come to Libertot - I'm bragging about porridge there!
Claire
Well, how did the grandson appreciate it?
Vichka
Quote: Claire

Well, how did the grandson appreciate it?
The chocolate was very tasty, so he stained his nose well!
fronya40
oh wow! I somehow threw it into a bookmark and forgot about the recipe, today I read it like the first time, gasped! I'll do it today. thanks for the recipe!
Crochet
Quote: fronya40

I somehow threw it into a bookmark and forgot about the recipe
Here I am similar patty since 2010 it has been gathering dust in the bookmarks ...
Vichka
Quote: Krosh

Here I am similar patty since 2010 it has been gathering dust in the bookmarks ...
I repeated it this year, but I baked it with a layer of apple jam.
Crochet
Vikul, Well ?! There is an apple for himwnaya ?!
Vichka
Quote: Krosh

Vikul, Well ?! There is an apple for himwnaya ?!
Yeah, even very much, I regretted that I had smeared a few layers. In short, before the next layer, I applied a layer of homemade apple jam, dough and baked. It turned out not so dry.
Irina.A
Hello! Thanks for the recipe, I will definitely try on the weekend. I have not tried pastries in the airfryer yet. I have the simplest one, no frills.
I baked this cake, very tasty! Thank you!
Albina
How do you know if a layer is baked?
AlenaT
And I already rush to every name with the word "kuchen")))
Everything I tried was delicious ...
And then such a bummer! Well, I don’t have an aerogrill)))
I'll try, maybe in the oven with the top grill, maybe it will turn out to be good ...
Vichka
And I baked it again the other day.I just baked it a little according to a different recipe, the layers were simple and chocolate, the top cake was smeared with apricot jam, covered with walnuts and covered with chocolate.
fronya40
Vitus, you are my clever)) every time I read how you baked a cake and I want to cook it. Here is the question - when to smear with jam?
Irgata


who does not have AG, but has a rugged husband and a beautiful lawn of his own



how to tune in to baking such a wonderful cake in AG
Irina.A
Traditional Christmas German cake Baumkuchentorte

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