Ingredients with Measurements:
- 1 cup red bean paste
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup milk
Special equipment needed:
- Baumkuchen pan
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the Baumkuchen pan with butter and dust with flour.
2. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift the flour, cornstarch, and salt together and add to the butter mixture. Mix until well combined.
5. Add the vanilla extract and milk, and mix until the batter is smooth.
6. Pour a thin layer of batter into the bottom of the pan and spread it evenly with a pastry brush.
7. Bake for 2-3 minutes, or until the batter is set.
8. Spread a thin layer of red bean paste over the baked batter, then pour another layer of batter on top.
9. Repeat the process of spreading red bean paste and batter until all the batter and red bean paste are used up.
10. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 20g
Carbohydrates: 45g
Protein: 6g
Substitutions for ingredients:
- Red bean paste can be substituted with any other flavor of paste, such as matcha or chocolate.
- Butter can be substituted with margarine or vegetable shortening.
- All-purpose flour can be substituted with cake flour.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture.
- Use different flavors of paste for each layer to create a colorful cake.
Tips and tricks:
- Make sure to grease the pan well to prevent the cake from sticking.
- Use a pastry brush to spread the batter evenly in the pan.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Slice the cake into thin wedges and serve on a platter. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Green tea, coffee, milk
Suggested side dishes:
Fresh fruit salad, green salad
Troubleshooting advice:
- If the cake is sticking to the pan, try greasing it more thoroughly.
- If the cake is not baking evenly, rotate the pan halfway through baking.
Food safety advice:
Make sure to cook the cake thoroughly to prevent foodborne illness.
Food history:
Baumkuchen is a traditional German cake that dates back to the Middle Ages. It is made by layering thin sheets of cake batter on a rotating spit and baking it over an open flame.
Flavor profiles:
Sweet, nutty, creamy
Serving suggestions:
Serve the cake as a dessert or as a sweet snack with tea or coffee.
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Region: Japanese