The Baumkuchen. Also known as the tree cake, because the tree reveals its age when you chop off its trunk. The the older it gets, the more rings it have.
Named by the Germans but made popular by the Japanese, the Baumchuken looks like a lapis cake, but in the shape of a chiffon cake. Wheat baumkuchen, proudly purported by its baker in Toa Payoh, there is the classic original, chocolate (imagine a brown-looking chiffon), durian/oreo mascarpone cheese (imagine round icing cakes) and valrhona chocolate (imagine glazed donuts). Lovely, earthly-toned series, there is also this green to complement the woods tale.
Baumkuchen (Matcha) (SGD 4.00)
Cloyingly sweet, matcha was like how the japanese mediated their red adzuki beans- full on the sweetness. There was also the egg flavour and richness of a lapis cake. The frills though, is the texture of this cake. A bite of the chiffon sponge tinged with burnished goodness, thin but peelable, forming an alternating gastronomical delight.
A bite of Baumkuchen, in the most classic flavour or this green flavour, one interweaves in and out of reality, in and out of green, in and out of cake/brown, in and out for a breather.
P.S. Almost perennial japan/taiwan fair at ngee ann city one can find the wheat baumkuchen outside toa payoh! Its the refresh page for food enthusiasts. And brouhaha baumkuchen is also found at muji islandwide! For the daredevils, grab these little tree spirits in their round package, complete with the green variant too, at muji.
