There is a great deal of controversy about who invented the Baumkuchen. The Salzwedel region claims to be the originator, but so does the Berlin region. Whatever the outcome of this debate may be – pastries of different layers were baked on wooden sticks as early as in the Greek ancient world. Then, it was in Saxony were this inventive pastry first saw the light of the (pastry) world.
Today the rare art of making a tasty and juicy Baumkuchen knights a baker. Between manufacturers of different regions there are subtle differences to be found that make every cake a different culinary experience. The production of a Baumkuchen demands a large amount of skills and time. Only a few manufacturers are left that still craft their cakes as Corso does.
A typical Baumkuchen is made up of 15 to 20 layers of batter. To get the ring effect, a thin layer of batter is brushed evenly onto a spit and allowed to bake until golden. This process will be repeated numerous times. With the help of a wooden ridge the baker forms the characteristic outer shape of the Baumkuchen. The cake must be cut at right angles to the length of its layers so the tree rings can be seen. In so doing the pores will be kept open and the cake will keep longer. Wrapping the cut surface with moistened paper will also add to a longer storage time. At a temperature of 59 degrees Fahrenheit (15 degrees Celsius) the cake will keep at least three weeks.
You can order the Baumkuchen with different glazes and in different sizes. You can order whenever you wish - we ship at all times of the year!
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