Baumkuchen by Juchheim

The boy and I were walking around Takashimaya's Food Hall looking for something to snack on, when we saw an interesting process. It turned out to be the making of baumkuchen by Juchheim.



Chef with the mixture at the oven.


Once the roll has finished baking, he transfers it over to the opposite side to be coated with sugar.


Cutting time!




They are being sold in 4 different sizes, and for a limited time, with each cake purchased (except for the smallest size), you get a free original biscuit.



We bought the smallest size just to see what it tastes like, since it smelled so buttery good. It's rather similar to kueh lapis, albeit more of a chiffon, drier, and not as dense. I still prefer the traditional kueh lapis to this, but the layers are quite distinct and I like feeling them separate in my mouth as I munch on the cake.



Other pretty-looking confectionery, but unfortunately we never caught a sniff of them being baked on the spot. lol.