Baumkuchen, a traditional German layered cake, is one of the most popular pastries in Japan. It was first introduced to Japan by Karl Juchheim, a German who first started making and selling baumkuchen at a German exhibition in Hiroshima in 1919. In 1921, Juchheim founded the Juchheim Company, which continues to sell baumkuchen and other sweets according to Juchheim’s original recipe in pastry shops throughout Japan. This here is the Juchheim Baumkuchen Scheiben Original.
The Scheiben series are ‘slices’ (scheiben in German) of a baumkuchen. Here, the baumkuchen is made from multiple layers of cake made from fermented butter and marzipan with a layer of white chocolate covering the outer rim.
Each slice is 8 cm in diameter with a thickness of 1 cm.
A prominent aroma of rich dairy came through from these slices borders almost on cream cheese. Upon tasting, these buttery notes create a depth of flavour that’s well balanced with the sweetness and fine crumbs of the marzipan. The cake is firm, but also incredibly moist with a tender mouthfeel.
This Juchheim Baumkuchen Scheiben Original contained 1 slice or 50 g. It was produced in Japan and gifted by family visiting Tōkyō, Japan in 2018.