Description
Who doesn’t want to have invented it all – the tree cake, also known as the spanking or spit cake. The Salzwedler claim it was, and so do the Berliners. The ancient Greeks already knew a pastry that was baked in layers on skewers over the fire. It was in Saxony that this elaborate delicacy first saw the light of day in a pastry shop. Today, a tasty and juicy Baumkuchen is considered the crowning glory of confectionery art, although subtle nuances vary in the individual federal states. Its production requires a lot of dexterity and a considerable amount of time. Therefore, only a few pastry shops still produce Baumkuchen entirely by hand. The typical layers of a Baumkuchen – 15 to 20 in number – are created by applying and baking individual layers of dough. With the help of a wooden comb, the dough is combed through – the rings of the Baumkuchen are created. When cutting, it is important to make the cut across the upright tree cake so that the individual “annual rings” become visible. This means the pores of the pastry remain open and it is light and juicy. The cut surface should be protected from drying out with damp paper. The Baumkuchen from Corso in Leipzig is a purely handcrafted product.
