Baumkuchen

IMG_1584Instead of making a potentially inedible and time consuming Gingerbread House for the Holidays I made a traditional German Baumkuchen (Log Cake) which is similar to Buche de Noel, but instead of buttercream a coating of glacage (butter and chocolate) in painted onto each pancake thin sponge, each rolled sponge is added to the next until you have 14 concentric circles.  When the caked is all rolled you cut one end on an angle to show the “circles” of the tree.  The cut piece is then attached to the top of the log to look like a chopped off branch.  As I mentioned in an earlier post my favorite part of this christmas extravaganza was the meringue mushrooms. I didn’t have the correct tip to make them look “normal” so I went with a more whimsical approach using the piping bag tips I had on hand and can I just say I thought they worked out way better this way!  Tasty too!  The underside of the caps is coated with chocolate, the tips are also dipped in chocolate to help glue them to the caps, then once everything has been assembled you dust it all with cocoa and organic confectioner sugar (organic because it contains corn starch and non organic corn starch is made from GMO corn). Pretty, festive and pretty tasty – especially with a dollop of cognac whipped cream or a scoop of Vanilla Ice CreamIMG_1580

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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3 Responses to Baumkuchen

  1. Leslie-Anne says:

    I just finished eating the last of our Buche de Noel for breakfast! I make it every year, but I have never thought to add meringue mushrooms (magic or stodgy). Next year I will. Happy New Year!

    • urbanfoodguy says:

      Happy New Year! Next time I am in Toronto you ave to invite me over for dinner – I don’t think I ever remember you being such a cook! Of course I would be happy to repay the hospitality when you are next in NYC on one of your wild shopping sprees 😉

  2. Leslie-Anne says:

    Consider yourself invited!

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