Pastry Baked From Inside Out (Jan, 1933)

Pastry Baked From Inside Out

PERHAPS the only pastry which bakes from the inside to the exterior is the Tree Cake produced in the pastry kitchen of a Chicago hotel. In making the cake, the hatter mixture is poured on a revolving spit. When gas jets have baked or toasted it to a delicate brown, more batter is poured on and this in turn is browned. The process is continued until the spit takes on the shape of a tree trunk becoming more and more uneven with each additional layer.

7 comments
  1. Anne says: September 17, 200811:37 pm

    Must’ve been difficult to remove from that spit. Plus, the inside probably often got over done, I would guess. Still, looks pretty interesting.

  2. Casandro says: September 18, 20085:33 am

    Ohh that still exists in germany. It’s actually quite delicious.

  3. Roflcopter says: September 26, 200811:20 am

    Yes, and quess what its called “tree-cake” and it comes in vanilla flavour together with chocolate… hmm… its my favorite…

  4. Erik says: January 13, 201011:45 am

    Looks like a Scanian “Spettekaka” which has Protected Geographical Status under EU law.
    http://en.wikipedia.org…

  5. Firebrand38 says: January 13, 20101:04 pm

    Not really. Spettekaka doesn’t do the layer thing. It’s a German Baumkuchen http://riceandwheat.wor…

  6. Elizabeth Etzel says: August 11, 20105:28 pm

    It is a Šakotis: http://en.wikipedia.org…

  7. klaus taesler says: April 18, 20115:18 pm

    Hello,

    There is still about 1/2 dozen bakers in “North- America” baking
    these cakes (Baumkuchen) today.

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