Baumkuchen which is more commonly referred to as tree cake is regarded as a traditional cake that originated in Germany. One of the noteworthy aspects of this particular recipe is that it is attributed with an intriguing history. According to several historians, the recipe originates back to European medieval time, which is why the practice of preparing it on spit by open fire is still relevant today while preparing the cake. The name ‘Baumkuchen’ particularly translates into ringed pattern, which is generally seen in older trees. The growth rings resemblance of the cake with an old tree is the main reason as to why the name of this recipe is opted. During the course of 19th century, this recipe gained popularity among nations where the German language is spoken (Murphy, 2020). Not only it was served at festivals and weddings, but at the same time it was also prepared in household parties. One of the characteristic attributes of this particular recipe is that it is often aligned with upper class individuals. Since Baumkuchen requires various ingredients which are not readily available for all groups of people in German society at that time, it is regarded as a luxury item which is entertained by wealthy communities in Germany.
Joseph Keller in 20th century came up with a new mechanism of developing the cake. In this approach, the German Baker introduced rotating spit, where the process of baking Baumkuchen became more convenient and seamless in nature. Later on, this approach was adopted across several bakeries in Germany. After the onset of the Second World War, through the German prisoners of war, Baumkuchen recipe was first introduced to the Japanese cuisine. However, there are certain changes in flavor as well as texture in Japanese Baumkuchen. The fundamental ingredient remains same, the only different part that has been introduced in the Japanese recipe are the inculcation of red beans and green tea. The Japanese culture became quite fond of the newly introduced Baumkuchen recipe and started adopting it across their bakeries. Now the recipe of Baumkuchen is no longer limited within Germany, but at the same time Japan has also established special bakeries that are oriented for delivering exotic recipes such as Baumkuchen for fairs and festivals. In such locations, the recipe is made on the site where the event is held, thereby giving the passerby an opportunity to notice the preparation process first-hand (Heidenblad, Hammar & Östling, 2020).
Cultural Significance Of The Recipe
The cultural significance of Baumkuchen recipe is also intriguing in nature. Since in Germany although the recipe is treated as a traditional form of treat; however, this recipe is also introduced in special ceremonies and occasions like weddings, birthday parties and family get togethers. In addition to that, religious festivals such as Christmas also fall under the continuum where Baumkuchen is celebrated as a unique cuisine among wealthy and upper-class individuals. The fundamental reason as to why only high-end clientele has always opted for Baumkuchen is because the process of preparing it revolves around plethora of steps that are required to be meticulously undertaken in order for the recipe to be regarded as a palatable delicacy (Henderson, 2019). On top of that, preparation of Baumkuchen is highly regarded as a form of art where the pride of the baker is reflected in their respective capabilities to develop the original delicacy. Perfect Baumkuchen is said to be characterized with tree like ringed patterns; although in parts of Germany, the conventional approach of preparing the recipe is still practiced with open fire pit. This approach of preparing Baumkuchen is not only executed flawlessly but revered from one generation to another. However, in Japan, the recipe that was introduced after the Second World War had quickly been subjected to a series of adaptations as per Japanese cuisine preferences (Farkas, 2017).
In Japan, Baumkuchen is regarded as a special treat for occasions such as weddings, celebratory events as well as birthdays. In such special occasions, the recipe of Baumkuchen has been deeply integrated and embedded into the Japanese cuisine culture and is regarded as an insignia of tradition, quality, and elegance. Across Japanese bakery, Baumkuchen is known as a recipe that requires intricate attention to detail while preparing it. The proportion of skill and effort that are required in order to prepare a perfect Baumkuchen single-handedly makes it a unique dish, which is regarded as the cultural heritage in both Japan and Germany.
How And When Is The Recipe Used
Baumkuchen is primarily used for celebration in diverse manners across Japan and Germany. However, the noteworthy utilizations of this recipe are hereby mentioned below:
Special occasions: Across Germany, the recipe is associated with occasions such as weddings, birthdays and other special events. Aside from that, this recipe is also utilized as a treat in Christmas. Since it is regarded as a symbol of quality and tradition, it is often qualified to be a celebratory treat across Germany. In Germany, families inculcate the recipe of Baumkuchen as a form of their conventional celebration in Christmas. Moreover, across Germany, Baumkuchen is displayed at the desert table which represents its significance in German culture. On a similar note, across Japan, aside from being utilized in special events it is also used in other cultural festival and events. In these events, preparation of Baumkuchen is single handedly one of the most lucrative features in Japan (Jacob, 2021).
Events and festivals: The recipe of Baumkuchen is highly preferable across special events and festivals in Japan as well as in Germany. Aside from being a popular treat, serving Baumkuchen in any event is a form of elegance. In several Japanese festivals, it is noticed that consumers wait in line just to watch the preparation of the recipe where the process of preparing Baumkuchen is conducted on site. In Germany, Baumkuchen is reflected as a palatable dessert option amidst high-end restaurants and cafeterias.
In the form of a gift: Gifting Baumkuchenin Japan and Germany is a common cultural tradition since it is regarded as luxurious item. Gifting Baumkuchen to a family member or a friend generally translates into fostering camaraderie relationship.
In bakery: The preparation of Baumkuchen across bakery as well as patisseries in Germany and Japan represents that the particular hospitality establishment serves high-end clientele who prefers palatable delicacy. Furthermore, preparing the recipe of bomb kitchen in bakery reflect that the baker is quite adept in preparing exotic recipes. Characterizing the recipe with ringed pattern eventually reflects that the patisserie or the bakery has the ability to serve high end clientele.
Simply put, it can be stated that the recipe of Baumkuchen is entertained not only in special events but also in other cultural and religious festivals, due to the magnitude of acumen that is required to prepare the recipe. It is also highly respected across bakeries and patisseries in both nations (Shamtsyan, Bogueva & Kiprushkina, 2022).
The Manner In Which The Recipe Can Be Introduced Into An Average Canadian Bakery
Baumkuchen is regarded as a European origin pastry that is considered to be a palatable delicacy across many nations worldwide. However, this particular recipe has not yet been introduced in Canadian bakery. By introducing the recipe of Baumkuchen across Canadian bakery, consumers will have the opportunity not only to experience the unique flavor of the pastry but at the same time be tantalized in the delicacy of the medieval recipe. However, prior to introducing Baumkuchen, there are several steps that are required to be inculcated by a Canadian Baker in order for the recipe to be successfully embedded in Canadian bakery. The following steps represent the necessary actions that are required to be incorporated in order for Baumkuchen to be introduced into an average Canadian bakery.
Research and development: In order to ensure the success of Baumkuchen’s delicacy across Canada researching with the flavors of Baumkuchen and combining them in order to develop the perfect recipe is extremely crucial for an average Canadian Baker. Experimenting with ingredients and combining diverse flavor would reveal new delicacy which would enhance the appeal associated with Baumkuchen to captivate potential Canadian consumer towards the Canadian bakery. Aside from that researching the cultural significance along with the historical background of the cake in nations such as Japan and Germany would reveal the traditional approach of preparing the cake. This valuable information can single handedly be marketed later on in order for the cake to be promoted across Canadian consumers.
Necessary equipment: From an apparent vision it would seem that equipment for baking existing in any average Canadian bakery would execute the delicacy of Baumkuchen flawlessly. However, in reality, for the ringed pattern of Baumkuchen to be reflected appropriately and distinctly requires special equipment. Hence, additional capital is required to be invested for developing the equipment to a rotating spit oven. Hence, it is necessary to invest in quality equipment, so that the traditional conventional method can be mimicked appropriately (Anawati & Azimi, 2019).
Marketing and promotion: The role of promoting baumkuchen across Canadian consumer as a new delicacy is quintessential in nature. Once the final recipe has been mastered along with procuring appropriate equipment to produce Baumkuchen conveniently and swiftly, a marketing strategy should be devised accordingly that should inculcate the highlights of the recipe starting from the historical overview to the cultural significance associated with the delicacy. The marketing strategy should capitalize on aspects that could potentially captivate willing consumer towards the bakery and introduce Baumkuchen to them. Incorporation of social media platforms is a significant approach that could potentially captivate millions of Canadian consumers towards the average bakery. Not only it is a cost effective approach but at the same time the capability of reaching out to millions of followers nationwide within a short span of time could assist the average Canadian Baker to introduce Baumkuchen’s specialty and delicacy to the target audience conveniently. Apart from that demonstrating the preparation in store would itself act as marketing approach.Social media platforms should be utilized to promote the event. In order to promote the traditional origins as well as the significance of the ringed pattern behind the nomenclature of the cake, this strategy could single handedly prove to be an excellent approach of marketing the recipe across Canadian consumer niche.
Training and education: One of the significant aspects that should always be kept in the hindsight is that aside from procuring necessary equipment and mastering the recipe, educating the staff and training them appropriately, so that they are oriented towards preparing Baumkuchen swiftly and seamlessly is immensely important. Due to the fact that trained workforce can prepare the new recipe as predetermined according to the standard of the Canadian bakery. On top of that if the workforce is well aware of the cultural and historical significance, then answering to queries made by targeted consumer would be quite convenient for them. Another marketing approach that could be incorporated in alignment with training and education is to provide free workshops where public is educated free of cost, regarding the making process as well as the history associated with Baumkuchen. Apparently, it would seem like public education program, however, in reality, it would market the product with the help of word-of-mouth strategy (Vargas-Hernández & Quijano, 2022).
Customization: Customization is essential for developing the recipe as required. From the historical significance of Baumkuchen, it is revealed that the Japanese cuisine made certain amendment as per their test preferences. Hence, customizing the Canadian version of Baumkuchen by augmenting ingredient to create new flavor as per Canadian preference should be an option to be explored by the Canadian Baker. In this manner the recipe would be more appealing towards the consumer, thereby giving the average Canadian Baker an edge over its competition.
Collaboration: Collaborating with local businesses and utilizing their restaurants or cafeterias or delicatessen in order to promote Baumkuchen’s new recipe has a form of dessert would allow the Canadian Baker to showcase the recipe to a wider array of audience. Being in collaboration with local business would also assist the Canadian Baker to open new horizon of expanding the business of the Canadian bakery. Apart from that the awareness regarding the delicacy would also rise significantly among the community.
Consistency: Maintaining appropriate consistency in terms of quality is an essential part which should be taken into consideration by the average Canadian bakery. Since if the consistency is appreciable in nature, not only the product would promote itself but at the same time more people would flock towards the average Canadian Bakery (Tozatti et al. 2020).
By introducing the recipe of Baumkuchen into an average Canadian bakery, the consumers will experience the new opportunity to test a unique as well as traditional European origin pastry. If appropriate actions that are aforementioned are abided by meticulously, then the feasibility of consumer to be intrigued by the process of making the cake along with the history is inevitable in nature.
Baking and Pastry Art Ingredient Project 1st Semester
Eggs
Composition of components: The primary component of an egg that is utilized for baking are egg white as well as egg yolk. The yolk of an egg consists of vitamins, essential minerals, and fats, whereas the egg white is full of protein and water. In addition to that, the thin membrane that encapsulates the yolk along with the egg white is referred to as vitelline membrane. On the other hand, the outer shell of an egg which is quite thick is primarily made of calcium carbonate in baking and pastry preparation, whereas the vitelline membrane or the outer shell is not used.
Egg candling: Candling of an egg is referred to as the process where bright light is utilized, in order to meticulously analyze the interior part of an egg. With the help of a candling, the trained eye can conveniently distinguish the fertility as well as the quality of an egg. Aside from determining cracks that are present on the egg candling reflects the degree of fertility of an egg just before incubation (Jacob, 2021).
Processing and pasteurization of eggs: Pasteurization of an egg revolves around heating the egg up to a certain temperature for a predetermined time frame, due to which bacteria that are present inside the egg can be killed. Oftentimes, it is seen that eggs are immersed in a container full of hot water to be pasteurized. In baking, pasteurized eggs are primarily utilized for preparing hollandaise sauce, mayonnaise and for other salad dressings. Pasteurization inherently expands the shelf life of an egg. Pasteurized eggs will reflect on the texture as well as the taste of final product. On a similar note, processing is a method where food borne illness associated with an egg is eradicated. The first course of action that is required to be undertaken in terms of processing an egg is to clean any sort of debris or dirt from its outer layer, then the egg is sanitized for preparing, so the bacteria is removed completely from the egg surface (Fenkl, 2021).
Drying and rehydration methods of eggs: There are different approaches of drying an egg, which ranges from freeze drying, spray drying to air drying. In freeze drying, the eggs are frozen and then the water is removed with the help of sublimation process. In this approach, the nutritional value of the eggs as well as the quality is preserved for a longer time span. Air drying is another approach where the eggs are left to dry in a cool place which is attributed with appropriate ventilation. Spray drying revolves around converting the eggs into minute parts and subjected to drying the eggs with the help of hot air. This approach is used particularly for baking along with other food manufacturing processes. Since, the powdered eggs that are produced in this process have comparatively longer shelf life. On the contrary, rehydration of the eggs that are dried revolves around restoring the moisture content in the dried eggs; so that it can be utilized once again. The process ranges from submerging the eggs into a liquid such as broth, milk or water. However, appropriate measures are required to be incorporated in order to restore the nutritional content of the eggs along with the texture and taste of the eggs for future use such as baking (James, 2020).
Grading and weights for various egg sizes: The Canadian Department of Agriculture grade eggs on the basis of the size and the quality of the eggs. This system of grading for eggs is primarily based on the exterior as well as the interior quality of the eggs. The grades are hereby mentioned below:
Grade AA: Eggs with Grade AA are attributed with firm yolk along with unbroken shell that is quite thick and clean in appearance. These eggs are regarded to be the highest quality and primarily preferred by hospitality establishment for baking or cooking purposes (Suherman, 2021).
Grade A: Like the previous category, firm yolk is a common feature in these eggs. However, the egg white appears to be thinner along with less firm yolks. In retail sales and grocery stores, these eggs are mainly sold in retail sales and grocery stores across Canada.
Grade B: In terms of quality, Grade B is quite inferior in comparison to Grade AA and Grade A. Not only the yolks are flatter, but the outer shell is either dirty or stained. These eggs are used for making powdered eggs by liquefying them for industrial purposes, in order to produce processed foods.
As far as classifying eggs on size is concerned, jumbo (30 oz) stands apart from Extra-large (27 oz – 30 oz), followed by large (24 – 27 oz), medium (21 oz to 24 oz), small (18 oz to 21 oz) and pee wee (less than 18 oz). However, one of the interesting aspects that should be taken into consideration is that this classification is relevant in Canada; it may not be regarded as similar weight classification in other nations (Ang, 2022).
Freezing and defrosting of eggs: Eggs are primarily frozen for increasing its shelf life. However, during the course of freezing, the shells of raw eggs are not frozen. Since the texture of the yolk along with the egg white will eventually change when it is thawed. Later on, freezing and defrosting of eggs are primarily done for preparing palatable delicacies such as scrambled eggs or poached eggs. In order to freeze the egg’s yolks, after beating the egg yolk, a pinch of salt should be added so that it can be stored up to a year in the freezer. Later on when these eggs are required, then it should be thawed inside refrigerator, rather than room temperature because it would encourage the growth of bacteria on the eggs. Once defrosted, these eggs should be consumed immediately in view of the fact that it is quite perishable in nature (Borsato, 2021).
Function of eggs in baking:
The role played by eggs in the field of baking is quintessential in nature; owing to the fact that not only it can incorporate new flavor to the baked good, but at the same time the structure along with the moisture of the baked items are also substantiated by inculcation of eggs.
Aside from acting as an emulsifier, eggs also play the part of a binding agent as well as leavening agent in baking goods.
The protein content present in the eggs assist the baker to create the structure based on which cookies, breads and cakes are prepared. Once appropriate amount of heat is provided, the protein content of the eggs coagulates. As a consequence of which the protein solidifies; thereby giving the texture and the shape of the baked goods.
The moisture and the fat present in the eggs also contribute to make the texture of the baked goods softer and tender (Griffin, 2021).
Egg yolks, in particular, consist of massive proportion of fat which enhance the taste as well as the richness of the baked delicacies. As an emulsifier, the egg stabilizes the ingredient so that it could be well mixed. For instance, while preparing the cake batter, eggs assist the process of mixing the liquid and the fat ingredient so that it would not separate during baking. The protein content present in the egg white is also used as leavening agent and baking delicacies.
To put it in simple perspective it can be stated that eggs play an immensely significant role in preparing baked delicacies. However, the functionality of eggs varies from one recipe to another. In certain recipes, egg yolks are required, whereas in other, either the entire egg or the egg whites are necessary while baking. Although the functionality associated with egg incorporation can eventually be replaced by other ingredients. However, the final product would not be equivalently delicious as desired. Hence, it can be stated that the contribution of egg while baking is undeniable in nature (Mathuravalli, 2021).
Cost associated with various egg products that are available for baking: The price associated with egg that is utilized for baking varies on various factors such as the processing mechanism and involved packaging method or the source from where the eggs have been procured. The following list revolves around reflecting various egg products and their cost in an approximate order:
Fresh whole eggs: One of the most common categories of eggs that are available across almost all Canadian grocery stores is fresh whole eggs. Aside from source, the size of these products also influences its price tag. On an average, a dozen of fresh eggs can cost between $2 and $5 depending on its size.
Pasteurized eggs: This eggs ranges between $5 to $10.These eggs are generally used for baking purposes along with food manufacturing and food services.
Powdered eggs: One of the common eggs that are primarily available for baking industry is powdered eggs. By far the price associated with powdered eggs is highest, since it is around $10 to $15 per pound.
Frozen eggs: The price of these eggs is around $5 to $10, these can either be used for baking or for other purposes. Frozen egg’s price varies depending upon the container size and the time period for which it is frozen (Sullivan, 2019).
One of the characteristic attributes that should be taken into consideration while determining the price associated with eggs that is used utilized for baking is that if the egg is derived from hens that are free range, then the probability of the egg’s prices to increase is a common phenomenon. A noteworthy fact about the aforementioned prices is that it is subject to variation depending on availability on avoidable circumstances and location.
Function and effect of eggs in Baumkuchen: In preparation of Baumkuchen, egg is an essential item that not only provides structure to the delicious cake, but at the same time it also assures the stability of the palatable delicacy.
The rich flavorful texture of the cake along with its tenderness is also managed by the eggs.
The yolk of the egg is particularly significant for Baumkuchen recipe, for the reason that the creamy texture along with the golden hue color which is regarded as one of the characteristic attribute of the cake comes from the egg yolks the tenderness and the moistness of the cake is a result of the fat present within the egg yolks.
On the contrary, the egg white part provides the volume and lifts the cake by stabilizing the batter emulsion.
Egg whites are also used for increasing the delicacy associated with the cake texture.
To summarize it can be stated that contribution of the eggs in the Baumkuchen recipe is undeniable as well as appreciable in nature. Starting from its stability, flavor, texture to the cake’s color, without eggs, the delicacy of traditional Baumkuchen would not hold its essential value. Hence, in order to prepare the beloved cake, eggs are quintessential in nature
Recipe and Technique of Preparing Baumkuchen
6 eggs
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon vanilla extract
quarter cup melted butter
half cup milk
three to four tablespoon honey
2 tablespoons syrup (for brushing purposes)
Instruction Or Technique
The oven should be preheated to 350-degree Fahrenheit or 175-degree centigrade. The pan upon which the Baumkuchen recipe is going to be prepared should be greased.
The eggs should be prepared with a pinch of sugar in a large bowl until it is fluffy and light.
In this mixing bowl, proportionate milk, flour, vanilla extract as well as melted butter should be incorporated and combined intricately.
Followed by that, the batter should be put on a pan and cooked for a span of five to six minutes or up until the moment the entire batter is turned into golden brown hue.
The cake should be removed from the oven and brushed with syrup and honey to give it a blazed appearance.
Now the previous steps should be repeated in a continual basis up until the point where the batter is used.
The layers of the cake should be cooled completely before serving.
One of the crucial aspects that is important to keep in mind is that while making Baumkuchen recipe is intricate attention as well as patience is required when each an individual layers are cooked separately. Additionally, the preparation should be rotated on a constant basis and brushed with honey and syrup, so that the glaze appears evenly distributed with the ringed pattern which is the characteristic attribute of the preparation is revealed distinctly.
References
Anawati, J., & Azimi, G. (2019). Recovery of scandium from Canadian bauxite residue utilizing acid baking followed by water leaching. Waste Management , 95 , 549-559.
Ang, C. (2022). Edible Art: Baking as a Modality in Art Therapy and Its Therapeutic Benefits (Doctoral dissertation, Pratt Institute).
Borsato, M. (2021). Baking as a Means of Non-verbal Expression: An Aesthetic Inquiry on Conventual Pastry. Contemporary Aesthetics, 19 .
Bretschneider, F. (2018). Optimum quality of recipe ingredients for confectionary goods. Brot und Backwaren (Germany, FR) .
Farkas, J. (2017). “There are no recipes” An anthropological assessment of nutrition in Hungarian ecovillages. Acta Ethnographica Hungarica , 62 (2), 319-338.
Fenkl, E. A. (2021). People of German Heritage. Textbook for Transcultural Health Care: A Population Approach: Cultural Competence Concepts in Nursing Care, 395-417.
Griffin, J. A. (2021). Baking: Viennoiserie–Laminated Pastry Production. In Handbook of Molecular Gastronomy (pp. 47-51). CRC Press.
Heidenblad, D. L., Hammar, A. N., & Östling, J. (Eds.). (2020). Forms of Knowledge: Developing the History of Knowledge . Nordic Academic Press.
Henderson, S. M. (2019). Baumkuchen. Gastronomica , 1 (2), 90-92.
Jacob, J. (2021). Food Cultures of Japan: Recipes, Customs, and Issues . ABC-CLIO.
Jacob, J. (2021). Food Cultures of Japan: Recipes, Customs, and Issues . ABC-CLIO.
James, L. (2020). 5. Introduction of Baumkuchen in Canadian Bakery: Canadian Bakery and Japanese Home Front. In Other Fronts, Other Wars? (pp. 18-107). Brill.
Mathuravalli, S. M. D. (2021). Handbook of Bakery and Confectionery . CRC Press.
Murphy, M. (2020). 5. Brücken, Beethoven und Baumkuchen: German and Austro-Hungarian Prisoners of War and the Japanese Home Front. In Other Fronts, Other Wars? (pp. 125-145). Brill.
Shamtsyan, M., Bogueva, D., & Kiprushkina, E. (2022). Food, nutrition, and health in Lithuania and Estonia. In Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe (pp. 147-158). Academic Press.
Suherman, A. (2021). INTERNSHIP FINAL REPORT BAKERY AND PASTRY DEPARTMENT AT MIER DESSERT AND PATISSERIE MALANG.
Sullivan, K. (2019). 2019 PAC Minutes, Baking and Pastry Arts Management (BPM2).
Tozatti, P., Hopkins, E. J., Briggs, C., Hucl, P., & Nickerson, M. T. (2020). Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. Food Science and Technology International, 26 (7), 614-628.
Vargas-Hernández, J. G., & Quijano, E. P. O. (2022). NORTH AMERICAN OVERVIEW ON SUSTAINABILITY APPROACH IN BAKING INDUSTRY. Asia-Pacific Journal of Canadian Studies, 28 (1), 5-25.
Download Free Sample
Order New Solution
+61 435 881 621