I entered a shop called Tokyo Shokuhinkan Tokyodai Banmae Store located across from security checkpoint B in the departure lobby on the 2nd floor of Haneda Airport Terminal 2. It may be hard to find the shop as it is located behind the NYC Sand on the right side when facing the shop. Although they also have stores in Terminal 1 and Terminal 3, this store has a variety of options and staff like Chiiro from Chiiro's Store, so it may be recommended for those who want to choose from a variety of options. This time, I bought a half-size for souvenirs and a cut piece for myself! As expected, it was a moist and not too sweet delicious Baumkuchen! Personally, I think it has a taste that is more suited to Japanese people than other Baumkuchen. *I forgot to take a picture, so I apologize for using a random image from the internet.

Baumkuchen was disappointing, rusk was below expectations... \(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\

I tried the Baumkuchen from Jiichiro that I received as a souvenir. It was a rich type with a fluffy and moist texture, filled with plenty of butter. I love it. The remains of the Baumkuchen. It was so delicious that I couldn't resist and ate some before taking a picture. It is made by carefully layering 24 thin and rare layers. The craftsmen achieve a moist texture that doesn't require a drink and a fluffy cake-like feeling. The ingredients include eggs, milk, wheat, orange, and soy. The artisans continuously adjust the dough and baking process to create the thin and rare layers. Depending on the season, the baking time is about 1 hour. By layering 24 rare layers, they achieve the moist texture. The weight of the cake may cause the dough to fall off the stick core as it grows in diameter. The separate mixing method using a large amount of eggs creates a fine texture similar to a cake, resulting in a fluffy texture. The separate mixing method involves mixing egg yolks and egg whites separately, which is considered time-consuming and not suitable for mass production.

I bought this as a souvenir for my wife. Normally, I buy Ladurée macarons as souvenirs when I come to Haneda Airport, but this time I decided to try this. When I got home, we had it as a dessert after dinner. The taste was not very sweet, more on the light side. The texture was slightly moist, not too firm or too soft. It was a plain Baumkuchen without much distinctive flavor. Personally, I prefer the Baumkuchen from Kurofune-san.

I bought Baumkuchen as a souvenir. It's incredibly moist and not too sweet. The crunchy sugar on the outside of the cake was also delicious.