Pyramid cake is made since the old times and the recipe hasn´t changed until today. The ingredients for the pyramid cake dough are butter, eggs, sugar, vanilla, salt, flour, marzipan, rum, and water. The quantity of the ingredients is not strictly defined, but none of them is to be left out. One may add honey and alcohol to enrich the flavour, however the basic recipe mustn´t be changed.

Pyramid cake is still handmade. Its secret lies in its natural ingredients and its complex and hard to learn process of baking. A real pyramid cake is baked layer for layer on a rotating spit called the roller. Traditionally this happens over an open fire, but nowadays we use electrical heating elements for hygienic reasons. The dough is applied and baked in about 10 to 20 individual layers. Thus the layers of the finished cake resemble the annual rings of a tree. The German word for pyramid cake is Baumkuchen and literally means tree cake. Due to a special technique of applying the single layers the cake gets a wavy outline, it forms rings.

After baking the pyramid cake is cut into pieces of 1 to 2 rings. These are then glazed with fudge or chocolate coating (either dark or milk chocolate).

Even though there are fine nuances in taste from the different regions of Germany, a tasty and juicy pyramid cake is considered the crown of pastry making. It requires dexterity and a lot of time to make one. Therefore only a few confectionaries use full manual labour to make their pyramid cake. 

We feel obliged to this craftsman´s tradition and pay special attention to use only the best ingredients and utmost care. Thus you can always enjoy our pyramid cake fresh and with all your senses.