Low Sodium Baumkuchen
Discover the irresistible charm of Low Sodium Baumkuchen, a healthier twist on the classic German layered cake. This stunning dessert is crafted with unsalted butter, sodium-free baking powder, and a delicate balance of flour and cornstarch to achieve its signature multi-layered texture, all without compromising on flavor. Each golden layer is meticulously baked thin, giving the cake its iconic ripple-like appearance. Perfect for those seeking a low-sodium treat that’s equally indulgent, this Baumkuchen is enhanced with a touch of vanilla extract and a dusting of powdered sugar for an elegant finish. Ideal for special occasions or as a sophisticated tea-time companion, this recipe serves up to 10 slices of pure sophistication in just 90 minutes.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams granulated sugar
- 6 large eggs
- 150 grams all-purpose flour
- 100 grams cornstarch
- 1 tsp baking powder (sodium-free)
- 1 tsp vanilla extract
- 100 ml milk
- 50 grams powdered sugar
- cooking oil spray
Instructions
Preheat your oven to 220°C (428°F) and prepare a rectangular baking pan by spraying it lightly with cooking oil spray. Line the pan with parchment paper for easy removal later.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition to ensure fully incorporated.
In a separate bowl, sift together the all-purpose flour, cornstarch, and sodium-free baking powder. Gradually add this mix into the wet mixture, alternating with the milk, and mix until smooth and homogenous.
Stir in the vanilla extract, ensuring the batter is well-mixed, but do not overbeat.
Spread a thin layer of batter in the prepared pan, approximately 1/4 inch thick. Bake in the preheated oven for 5-7 minutes or until the top is lightly browned.
Remove the pan from the oven and spread another layer of batter on top of the baked layer. Return to the oven and bake for another 5-7 minutes.
Repeat the layering and baking process until all the batter is used up, creating a stack of thin, baked layers.
Once the final layer is baked, allow the Baumkuchen to cool in the pan for about 10 minutes, then gently lift it out using the parchment paper and set on a wire rack to cool completely.
Once cooled, dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1679 mg | 560% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 467.7 g | 170% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 254.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 802 mg | 17% | |
*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.
