Tag: baumkuchen

Thanks to having a relative who frequently travels between Tokyo and Shanghai, my family often receive beautifully crafted Japanese confectioneries (see my previous posts on Hiyoko and Fukusaya). A present that she frequently brings is Juccheim Baumkuchen, a traditional German cake that was first introduced to Japan in 1909 by a German confectioner Karl Juchheim, and has since then be refined and adapted to the Japanese palate.

Baumkuchen literally means “tree cakes”, presumably because its layers resemble the growth rings of trees. Each layer of the baumkuchen is made with soft batter produced by whisking the egg yolk and egg white separately, and the emulsifying of the egg yolk and the foaminess of the egg white produce a soft and fluffy texture.

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