About this recipe: Baumkuchen is known as the 'King of cakes' - and with this recipe you'll see why! The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
nice cool amazing - 11 Sep 2013
Please let me share with you the history of this cake. It was originaly baked in a open fireplace and spooned over the spit that was then turned by hand just a meats used to be cooked on a spit and when the cake was done it had a hole in the center and the outside was not nice and smooth but had the texture of treebark therefore the name Baumkuchen or Treecake. A very old receipe still available in german back shops today. Enjoy - 07 Dec 2006 (Review from Allrecipes US | Canada)
very good. though it doesn't has to take too much time and affort: I used a disposable mini tube pan, and simply pured the batter in thin layers one over the other. when done, and still very warm, i covered the surface with chunks of semisweet chocolate and after they melted simply spread it over, then chilled the whole thing, turned it over took the cake out and coated with chocolate. to make a true swiss baumkuchen just dubble the batter and bake it as suggested above in three 7" springform pans, "paste" the cakes when done with warm apricot jam (adds flavor and color) one on top of the other then cover the whole thing with cocolate frosting. this is originaly a very tall cake as the name suggests: baum = tree. - 14 Jul 2005 (Review from Allrecipes US | Canada)