Low Fat Baumkuchen
Delight in the intricate beauty and lighter indulgence of our Low Fat Baumkuchen, a healthy twist on the classic German "tree cake." With its signature layered design achieved by meticulously baking alternating batters of cocoa and vanilla, this recipe captures the visual appeal and delicate texture of traditional Baumkuchen while significantly reducing fat content. Made with low-fat yogurt, whipped egg whites for airy volume, and just a touch of honey for a glossy finish, this cake balances richness with a light, fluffy crumb. A hint of lemon zest adds a refreshing brightness, making it perfect for any occasion. Whether you're looking for a showstopping dessert or a guilt-free treat, this low-fat Baumkuchen combines elegance with wholesome enjoyment.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 120 grams Low-fat plain yogurt
- 3 units Egg yolks
- 6 units Egg whites
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 20 grams Cocoa powder
- 2 tablespoons Honey
Instructions
Preheat your oven to 200°C (390°F). Line a 20cm (8-inch) springform pan with parchment paper.
In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks, sugar, and vanilla extract with an electric mixer until the mixture becomes light and pale.
Fold in the low-fat plain yogurt and lemon zest into the egg yolk mixture.
Gently fold the sifted dry ingredients into the wet mixture, ensuring no lumps, and creating a smooth batter.
In a separate bowl, whisk the egg whites until soft peaks form.
Gently fold the whipped egg whites into the batter in three batches, being careful not to deflate the mixture.
Divide the batter equally into two separate bowls. Add cocoa powder to one and mix well until combined.
Spoon a thin layer of the plain batter into the prepared pan and spread evenly. Bake in the oven for about 4-5 minutes until golden.
Remove from oven, then spread a layer of the cocoa batter over the cooked layer. Repeat layering, alternating between plain and cocoa batters, until all the batter is used, ending with a plain layer.
Reduce the oven temperature to 180°C (350°F) after half of the layers are baked and continue to bake until all layers are cooked through.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
Once cooled, gently heat the honey and brush the top of the cake to give it a glossy finish.
Slice the cake into wedges and serve. Enjoy your low-fat Baumkuchen!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 144.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
