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.
Must’ve been difficult to remove from that spit. Plus, the inside probably often got over done, I would guess. Still, looks pretty interesting.
Ohh that still exists in germany. It’s actually quite delicious.
Yes, and quess what its called “tree-cake” and it comes in vanilla flavour together with chocolate… hmm… its my favorite…
Looks like a Scanian “Spettekaka” which has Protected Geographical Status under EU law.
http://en.wikipedia.org…
Not really. Spettekaka doesn’t do the layer thing. It’s a German Baumkuchen http://riceandwheat.wor…
It is a Šakotis: http://en.wikipedia.org…
Hello,
There is still about 1/2 dozen bakers in “North- America” baking
these cakes (Baumkuchen) today.