Polish cake

Jke said:

I found these pics in de.rec.mampf and I think these Polish cakes look
fabulous. I wish I knew their name in english - in Germany, they are called
Baumkuchen.

Makes me want to go to Poland.

http://free.srv.hu/g/i/gimjedynka/galery/wydarzenia/sek_1.jpg

http://www.janowlubelski.pl/aktualnosci/gryczoki2005/photos/photo_3.htm

http://www.um.suwalki.pl/PortalVBVS/uploads/sekacz/sekacz1.htm

http://www.google.com/search?hl=en&q=baumkuchen&btnG=Google+Search

Google is your friend.

On Sat, 22 Apr 2006 21:43:55 +0200, "Jke" <[email hidden]>

Quoted message said:

I found these pics in de.rec.mampf and I think these Polish cakes look
fabulous. I wish I knew their name in english - in Germany, they are called
Baumkuchen.

Makes me want to go to Poland.

http://free.srv.hu/g/i/gimjedynka/galery/wydarzenia/sek_1.jpg

http://www.janowlubelski.pl/aktualnosci/gryczoki2005/photos/photo_3.htm

http://www.um.suwalki.pl/PortalVBVS/uploads/sekacz/sekacz1.htm

They are perfectly named, "baum" meaning tree and "kuchen" meaning
cake in German.

Boron

On Sat, 22 Apr 2006 21:43:55 +0200, "Jke" <[email hidden]>

Quoted message said:

I found these pics in de.rec.mampf and I think these Polish cakes look
fabulous. I wish I knew their name in english - in Germany, they are called
Baumkuchen.

Makes me want to go to Poland.

http://free.srv.hu/g/i/gimjedynka/galery/wydarzenia/sek_1.jpg

http://www.janowlubelski.pl/aktualnosci/gryczoki2005/photos/photo_3.htm

http://www.um.suwalki.pl/PortalVBVS/uploads/sekacz/sekacz1.htm

In fact, here is a recipe, adapted for the home. Not as spectacular
looking, of course.

http://www.germanculture.com.ua/recipes/blxmas13.htm

Baumkuchen -- the King of Cakes!

A true test of a pastry chef's skills, the Baumkuchen has earned its
reputation as the "King of Cakes." This labor-intensive specialty gets
it name, which translates literally as Tree Cake, from the many thin
rings that form as layer upon layer of cake is baked. For more than
200 years German bakers have been producing this treat by placing a
thin spit over a heat source, originally a wood fire, then evenly
brushing batter over it, giving each new layer a chance to bake to a
golden brown before brushing on the next. When the cake is removed and
sliced, each layer is divided from the next by a golden line,
resembling the rings on a crosscut tree. Skilled pastry chefs have
been known to create cakes with 25 layers, weighing over 100 pounds
and measuring more than 3 feet long. The recipe here is adapted for
the home baker and uses a springform pan instead of a spit. Of course
the ring effect won't be exactly the same, but the taste is still
worth the effort and you won't have to spend your Christmas holiday
cleaning drips of burned batter off the oven.

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

2 sticks butter
3/4 cup sugar
8 eggs (separated)
2 tbsp rum
grated lemon rind
1 pinch salt
1/3 cup minced almonds
1 cup plus 2 tbsp flour mixed with
1 cup plus 2 tbsp starch
1/2 cup apricot jam, melted
almond paste, powdered sugar, or chocolate icing (optional)

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Whip butter and sugar well until creamy. Gradually add egg yolks and
the remaining ingredients to the butter-sugar mixture until a light,
foamy batter forms. Beat egg whites until very stiff and stir gently
into the batter. Pour about 2 tablespoons batter (a thin covering)
into a 8-1/2" springform pan greased with butter. On the uppermost
oven rack, bake (or broil!) in a preheated oven at 450° F for 2
minutes or until golden brown. Watch carefully, this browning can take
place very quickly. Repeat until all the batter is gone -- you should
have about 14 to 16 layers. When the cake is done, let it stand a few
minutes before running a sharp knife along the sides of the pan.
Remove the cake from the pan and glaze with melted apricot jam. Once
the jam is set, you can add an additional glaze of thinned almond
paste or immediately finish the cake with a thin icing made from
powered sugar or the highest quality chocolate available (use your
favorite chocolate).

Quoted message said:

In fact, here is a recipe, adapted for the home. Not as spectacular
looking, of course.

<recipe snipped>

I had Baumkuchen in Ggermany on several occasions. Alhought the flavor is
fine, the the texture was a little too dry for my taste. Maybe all the kinds
I ahd were factoy made, even the ones form bakeirs. Which might be a reason
for the dryness.

It's fairly expensive to buy, since it takes quite a bit of work to make.
It's a seasonal thing, Xmas, iirc.

Baumkuchen looks beautiful. The polish cakes looks even better, though, IMO.

"Margaret Suran" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Jke said:

I found these pics in de.rec.mampf and I think these Polish cakes look
fabulous. I wish I knew their name in english - in Germany, they are
called Baumkuchen.

Makes me want to go to Poland.

http://free.srv.hu/g/i/gimjedynka/galery/wydarzenia/sek_1.jpg

http://www.janowlubelski.pl/aktualnosci/gryczoki2005/photos/photo_3.htm

http://www.um.suwalki.pl/PortalVBVS/uploads/sekacz/sekacz1.htm

http://www.google.com/search?hl=en&q=baumkuchen&btnG=Google+Search

Google is your friend.

I wasn't really looking, because I didn't need the English name. But through
the wikipedia result, I found the Polish and Lithuanian names: Sekacz in
Poland or Sakotis in Lithuania.

I meant to say I am sorry I don't know how to help the native speakers of
Englih here with a name.

But thanks for the Google!