Tuesday, January 10, 2012

from my kitchen : Baumkuchen

image seached from google

it's been a looong time since last time i wrote a post about something from my kitchen. i have meen trying lots of recipes lately, from muffin to cakes, martabak, bread, chocolate balls, and many more. A week ago, somehow i missed lapis legit (indonesian layer cake). i was browsing for recipe on the net and i was surprised that to make a loaf of lapis legit it requires 20-25 eggs. WHAATTT... even if i just make half of the recipe it would be 10 eggs? too much! first, i can't risk that 20 eggs for something i never made before. what if i failed?well, although people said you will learn from your mistake, still, i can't do that because... second, i have only 3 persons in my house (including me), who will eat all those loaf with 20 eggs in it? well of course i can always send some to my lovely neighbour but then third, it is a little bit complicated recipe i guess, and back to the first point, i decided to look for something easier.

then i remember i read an article about a new cake shop opened in kemang, otaru baumkuchen. in the article i read, the manager explained about what baumkuchen is, which is a layered cake just like lapis legit, but different way. it is a very popular snack in europe and japan (well, since the name is baumkuchen i guess it is very popular germany snack), and it is less fat than lapis legit according to ingridients in it. So, i started looking for the recipe, and i was interested! it requires 10 eggs, and i decided to give it a try

i got this recipe from how to baker here
thank you for the recipe! and there is step by step how to make baunmuchen on that link.


10 egg whites
10 egg yolks
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons finely shredded lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup granulated sugar
Chocolate Glaze
1-1/2 ounces unsweetened chocolate
2 tablespoons butter
1-1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons boiling water
Vanilla Glaze
2 cups powdered sugar, sifted
1 tablespoon vanilla extract
2-3 tablespoons milk
 Making the Baumkuchen 1. Separate eggs. Allow egg whites and yolks to sit at room temperature for 30 minutes. Spray a 9-inch springform pan with nonstick cooking spray; set aside.
 2. In a medium mixing bowl, beat egg yolks with an electric mixer on high speed (medium-high if using a stand mixer) for 5 minutes or until thick and lemon colored. Set aside.
3. In an extra large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. gradually add the 3/4 cup sugar, lemon peel and vanilla.
4. Pour egg yolks into butter mixture and beat well on medium speed.
5. In a small bowl, whisk together the flour, cornstarch and salt. Add flour mixture to butter mixture and mix until blended.
 6. Thoroughly wash beaters so all oils from butter and egg yolks are washed off. IN the large mixing bowl, beat egg whites on medium speed until soft peaks form.
 7. Use a rubber spatula to fold egg whites into egg yolk mixture.
 8. Pour 1/3-cup of batter in the bottom of the prepared pan.
 9. Use a knife or offset spatula to evenly spread batter across bottom of pan. Place pan under broiler 5-inches from heat and broil for 1-2 minutes; or until lightly browned. Do not overbake or overbrown. remove from broiler.
 10. Spread another 1/3-cup of batter on top of the first layer. Broil as before and repeat spreading/baking process to make about 17 layers.
 11. Cool cake for 10 minutes then loosen cake and remove sides of pan; allow to sit on a wire rack and completely cool. Cut cake into 12 wedges. Place wedges on a wire rack lined with wax paper.
 Preparing the Chocolate Glaze 12. Prepare chocolate glaze. Melt 1-1/2 ounces unsweetened chocolate and 2 tablespoons butter over low heat, stirring constantly; remove from heat.
 13. Stir in 1-1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Add 2-3 tablespoons of boiling water to make a thin glaze.
 14. Use a mixing spoon or whisk to drizzle chocolate glaze over cake slices.
 15. Prepare the vanilla glaze. Combine 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Add enough milk (2-3 tablespoons) to make a thin glaze. Use a mixing spoon or whisk to drizzle glaze on top of chocolate glaze. Store baumkuchen in covered containers in the refrigerator for up to 5 days.

i didn't make it 17 layers (lazy? hehe maybe only 10? i'm not sure, i didn't count) and i did't use vanila glaze. and for chocolate glaze, i can't be bother to mix the ingridients to make chocolate glaze, so i just used chocolate bar galaxy (like cadburry), melt it and spread it.
this is my version of my baumkuchen :

my comment :
thank God, after working in that hot kitchen for around an hour (making this i have to stay watch the oven, i can't just leave it being baked) so, yeah i was tired but... thank God it taste goooood. it taste a little bit like lapis legit only lighter, and when it fresh from the oven it was soooo goooood. the only thing i hate about this is that i have to take it out-put back in the oven for like 10 times, and i burned my hand because of that. hiiiks :(

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