It all starts with a good dough
You can easily taste the difference between artisanal Baumkuchen and the industrial products you can find in the supermarket. This is all thanks to the dough.
Artisanal production usually leaves out the additives and preservatives and favours healthy ingredients. The dough needs to have the right consistency to apply the thin layers on the rotating roller. The layers mustn’t become too heavy, otherwise the outer layers won’t adhere and will fall off during the baking process.
The dough is what makes the difference for a hand-baked Baumkuchen, which is noticeable in the smell, the feel, the individuality of the baked rings and, of course, the taste.
By the way, at GROCH & ERBEN we still make our Baumkuchen dough according to the original recipe by Maria Groch from 1819: “4 pounds of butter, 4-and-a-bit pounds of sugar, pounded and sifted by yourself, 3 pounds starch, 50 eggs, grated peel and lemon juice, 3 sticks of vanilla, 3/4 pounds of peeled, grated almonds, 1/4 bitter almonds and a little salt”. For our many extraordinary Baumkuchen creations, our recipe book now includes a small family album.
