Baumkuchen in Sydney

[muffinmom]

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?

[muffinmom]

Wow - no news about this. I really thought that if anybody knew about baumkuchen in Sydney, it would be here on Chowhound... Guess I'm going to have to stick with Lammingtons for now! :)

[kmh]

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

http://www.bluemoonbakery.com.au/?ID=8
http://www.luneburger.com.au/?page=bakeryEN

or perhaps someone at the goethe institute can help you
http://www.goethe.de/ins/au/syd/enind...

[muffinmom]

thanks - not sure if I wanted to risk baking it without having tasted it before! my friend may have to be very diplomatic if the result is not authentic... the links are very useful though and will follow up. your help is really appreciated.

[kmh]

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!"

[muffinmom]

Fantastic! Thanks for the update. I live round the corner from QVB so will improvise with butterkuchen until I track down the real-deal - perhaps deep in the woods in the Black Forest! ;)

[kmh]

Baum = tree
butter = butter
they are very different types of cake i believe

[gilby78]

Hi kmh,

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
Ingredients:

* 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

Preparation:

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.
http://www.hostec.com/international-a...

[Somos]

Might want to try Otello cake shop in West Pymble, the lady from that famous Turramurra cake shop also goes there... Le Pleisse Praline or something...

[muffinmom]

Thanks for all the replies and help!

[Kumpulrebo]

My wife makes Baumkuchen regularly and supply to Anegawa shop at Artarmon. She does this normally once every month. You may order by phone [phone] or email at "yanc at hotmail com" (correct the address with the usual punctuation please). She is certified pastry cook from Germany.

Yan
http://kumpulrebo.multiply.com/photos...

[Kumpulrebo]

The pastry chef is on holidays until end of Nov. Probably there is no stock at Anegawa shop.

[Kumpulrebo]

Not sure the reply hasn't showed up yet.

Just delivered Baumkuchen to Anegawa shop at 1 Wilkes Rd Artarmon. Phone:[phone]