Easy Baumkuchen Recipe: Layered Cake Made Simple! 🍰🎋
Love the intricate rings of a classic Baumkuchen? This easy version uses a tamagoyaki pan (or any flat pan) to recreate the layered look and taste of this iconic German-Japanese cake. With a touch of cinnamon and a simple glaze, this recipe is perfect for a fun and unique dessert project.
🍴 Ingredients
Cake
- 2 large eggs
- 4 Tbsp (60g) powdered sugar
- 2 1/2 cups (200g) pancake mix
- 1 cup (230 ml) milk
- 2 Tbsp (30g) melted butter, cooled
- 1 tsp vanilla extract
- 1 Tbsp cinnamon
Glaze
- 4 Tbsp (60g) powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk or water (add more as needed)
🥄 Instructions
1️⃣ Prepare the Batter
- In a large bowl, whisk together the eggs, powdered sugar, and melted butter until smooth.
- Gradually mix in the pancake mix, milk, vanilla extract, and cinnamon until the batter is fully combined and smooth.
2️⃣ Cook the Layers
- Heat your tamagoyaki pan or any flat pan over medium heat. Lightly grease the pan if needed.
- Pour a thin layer of batter into the pan and cook until the bubbles stop popping and the surface is set.
3️⃣ Roll the Cake
- Using a spatula, roll the cooked layer into a spiral shape. If desired, wrap a straw in foil and place it at the start of the roll for easier shaping.
- Move the rolled cake to the edge of the pan and pour another thin layer of batter next to it. Cook as before, then roll the spiral over the new layer.
- Repeat this process, adding and rolling layers, until you have a thick spiral-shaped cake.
4️⃣ Make the Glaze
- In a small bowl, mix powdered sugar and vanilla extract.
- Add milk or water a little at a time, stirring until the glaze reaches your desired consistency.
5️⃣ Assemble and Serve
- Slice the cake into rounds to reveal the layers.
- Drizzle with the glaze or serve with maple syrup for a quick alternative.
💡 Pro Tips
- Rolling Made Easy: Using a straw wrapped in foil can help keep the spiral tight and uniform as you roll.
- Control the Heat: Keep the pan at a consistent medium heat to avoid overcooking or burning the layers.
- Experiment with Flavors: Add a touch of nutmeg, cardamom, or citrus zest to the batter for a flavor twist.
FAQs
1. Can I use a regular pan instead of a tamagoyaki pan?
Yes! Any non-stick flat pan will work. Just adjust the size of the batter layers to suit your pan.
2. What can I substitute for pancake mix?
Use 2 cups of all-purpose flour, 2 tsp baking powder, and a pinch of salt as a substitute.
3. How should I store leftovers?
Wrap the baumkuchen tightly in plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Common Mistakes and Solutions
Mistake 1: Layers Stick to the Pan
- Solution: Lightly grease the pan before each layer or use a good-quality non-stick pan.
Mistake 2: Uneven Cooking
- Solution: Keep the heat consistent and pour an even layer of batter for each layer.
Mistake 3: Glaze Too Runny
- Solution: Add powdered sugar gradually to thicken the glaze.
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