Baumkuchen in Sydney
A friend in Sydney mentioned fantastic memories of eating a german butter cake in Europe. I believe it is known as Baumkuchen. I would like to surprise him and see if I could serve some when he next visits. Any tips for where I could get this in Sydney, preferably in the city?
there isn't a great deal of german faire in sydney. adelaide would be a better bet.
i have enlisted a german friend for help. are you prepared to bake it?
suggest you have a post on taste.com.au - there are a few german members on there.
in the meantime a quick google finds the following german bakeries
or perhaps someone at the goethe institute can help you
and back from the german herself...
"Butterkuchen (fairly flat, baked on a tray / meaning butter cake) is
very different to Baumkuchen (upright, tree (Baum) shaped, very
difficult to make as you need to bake each layer wound around a stick
in the middle / therefore cake is hollow in the middle.
Butterkuchen you may find at Luneburger Bakery in arcade under Town
Hall / QVB. Baumkuchen / which I love / I have unfortunately not come
across in Sydney!"
Here is a great recipe for german butter cake which might suit:
Perfect for “Kaffee und Kuchen” (coffee and cake).
Makes one 10 x 15 inch pan, about 20 pieces
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
* 4 1/2 c. flour, divided
* 1 cube of fresh yeast or 1 package dry yeast (2 1/2 tsp.)
* 1/2 tsp. salt
* 1 c. lukewarm milk (110°F)1 1/2 c. sugar, divided
* 1 1/2 c. sugar, divided
* 1 c. butter, divided
* 1 egg
* 2 tsp. cinnamon
Place 4 cups of flour in a mixing bowl and make a hollow in it with the back of a spoon. Crumble fresh yeast or sprinkle dry yeast in the hollow, fill with the lukewarm milk, add a pinch of sugar and mix a little to incorporate some of the flour. Let the sponge sit in a warm place for 15 minutes.
After the yeast is activated and showing strong growth, add the egg, 7 tablespoons of softened butter and 3/4 cup of sugar to the milk and mix the dough, incorporating the flour as you go. You may also use a stand mixer for this step. Continue mixing until the dough is smooth and forms a ball. Add a little more flour if necessary. Form dough into a ball, place in a greased bowl, turning once, and cover. Let rise 15 to 30 minutes.
Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a jellyroll pan (10 x 15 inches). Let it rest again for 15 minutes while preheating oven to 375°F.
Dimple the top of the dough all over, using your fingers or the back of a wooden spoon. Mix 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut 9 tablespoons of butter into small flocks and spread it evenly over the dough.
Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
Optional: Mix 1/4 cup of sugar with enough water to dissolve the sugar (1/4-1/2 cup) and brush this sugar water on the hot cake right after you take it out of the oven.
This cake freezes well. After defrosting, crisp it up a few minutes in a 350°F oven.
Tip: Make this cake the modern way. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. Allow 30 minutes to rest, then proceed as above.