Low Sodium Baumkuchen
Delight in the artistry of German baking with this Low Sodium Baumkuchen, a stunning multi-layered cake that’s both visually captivating and heart-healthy. By swapping traditional sodium-laden baking powder for a sodium-free alternative, this recipe keeps flavor at the forefront without compromising dietary needs. Light yet rich, each delicate layer is baked individually, creating the iconic "tree ring" appearance that makes Baumkuchen so unique. With the buttery sweetness of unsalted butter, a hint of vanilla, and a finishing dusting of powdered sugar, this cake is an elegant centerpiece for any special occasion. Serve it with a cup of tea or coffee for a luscious, low-sodium treat your guests will adore.
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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
- 0 cooking oil spray
Directions
Step 1
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.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Step 3
Add the eggs, one at a time, beating well after each addition to ensure fully incorporated.
Step 4
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.
Step 5
Stir in the vanilla extract, ensuring the batter is well-mixed, but do not overbeat.
Step 6
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.
Step 7
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.
Step 8
Repeat the layering and baking process until all the batter is used up, creating a stack of thin, baked layers.
Step 9
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.
Step 10
Once cooled, dust with powdered sugar before slicing and serving.
Nutrition Facts
| Serving size | (1162.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4194.8 |
| Total Fat 248.2g | 0% |
| Saturated Fat 135.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1678.9mg | 0% |
| Sodium 508.7mg | 0% |
| Total Carbohydrate 467.7g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 254.8g | |
| Protein 57.0g | 0% |
| Vitamin D 285.4IU | 0% |
| Calcium 374.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 802.3mg | 0% |
Source of Calories