How is a Baumkuchen baked? What ingredients go into it, and can anyone bake a Baumkuchen?
We're often asked these and similar questions, and we leave no question unanswered. Below is the history of the Baumkuchen, from its birth to its present day.
A look at the ingredients often reveals more about the quality of a Baumkuchen than anything else. With handmade creations, the focus is on the mass - and you can simply taste it.
We do not use any artificial additives or preservatives in our bakery. Instead, we rely on honest ingredients that create the perfect mixture. The right consistency is crucial so that the thin layers stick to the rotating roller. This is the only way to create the characteristic, light and airy rings that make every bite an experience.
Our mixture is the heart of our handmade Baumkuchen - and we hold on to traditions that date back to the 19th century. We use Maria Groch's original recipe from 1819 to create the basis for our classic Baumkuchen. But we also have a whole repertoire of tried-and-tested recipes for our innovative creations that make our baking art something special.
Baking Baumkuchen is more than just a craft - it's an art that unfolds layer by layer. The Baumkuchen mixture is carefully applied in a rotating roller and baked individually over a uniformly tempered heating coil. While the outer layers take on a golden brown color, the inside of each layer remains tender and airy.
The 'combing' with a serrated sheet creates the characteristic ring structure that makes the Baumkuchen a visual and taste experience. Each piece is unique, characterized by our craftsmanship and the attention to detail that goes into every step of the baking process. For us, Baumkuchen is not just a pastry, but a passion that is reflected in every layer and that we would like to share with everyone.
After the Baumkuchen comes out of the oven, it is given time to rest and cool on the roller. It is then cut into individual rings as required and carefully pushed off the roller.
The finishing is the next step. This is where chocolate or sugar glaze, also known as fondant, comes into play. While some companies use machines to do this work, we rely on handcraft and tradition. At GROCH & ERBEN, every Baumkuchen is finished by hand. We only use the finest raw materials, such as delicious Belgian chocolate, and consistently avoid preservatives and artificial flavors.
Our Baumkuchen receive their glaze or chocolate coating on the rotating roller, a process that requires precision and a delicate touch. This creates Baumkuchen that are not only delicious, but also a visual highlight. Depending on their size, they are then divided into Baumkuchen with one, two or even three rings to give each piece its unique character.
Our handmade Baumkuchen are best enjoyed fresh, within three to four weeks of being made. Especially since we do not use artificial preservatives. After a while they can lose some of their flavour as they become dry. Therefore, it is best to store them in a cool, dark place. If you have a natural Baumkuchen without a coating, it is best to eat it quickly after you receive it.
Before you enjoy your Baumkuchen, let it breathe at room temperature for about an hour so that its flavor really comes out.
Our Baumkuchen are never produced in advance. They are shipped immediately after production or sold to our dealers. We package each product by hand. This guarantees quality from start to finish.
