Food | Baking: Schichttorte

So, I was actually deliberating on whether I was going to share my latest bit of baking with you lot because I was actually very disappointed by the results (as I am a bit of a perfectionist) but hey ho, here is my attempt at trying out a schichttorte (yes, that 20-layered German cake from The Great British Bake Off).

This recipe is from Paul Hollywood and can be found on the BBC – Food Website.

Recipe

Cake

10 large eggs, separated

100g/3½oz unsalted butter

150g/5½oz caster sugar

1 large lemon, zest only

1 tsp vanilla bean paste

150g/5½oz plain flour, sifted

65g/2¼oz cornflour, sifted

oil, for greasing

6 tbsp apricot jam

Chocolate Glaze

50g/1¾oz unsalted butter

1 tbsp golden syrup

1 tbsp rum

1 tsp vanilla bean paste

75g/2½oz plain chocolate (36% cocoa solids), finely chopped

Vanilla Glaze

250g/9oz icing sugar

1 tbsp rum

½ tsp vanilla bean paste

1-2 tbsp milk

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  • After I managed to separate all 10 eggs after a little bit of difficulty, I then whisked the egg yolks using a hand-held whisk on high speed until the mixture became pale, thick and creamy.

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  • In another bowl, I creamed together the butter and sugar until pale and creamy.  I then added the zest of one lemon and 1 tsp of vanilla extract (but you can use vanilla bean paste if you have it) and mixed well.

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  • I added the whisked egg yolks and mixed well.  I then added the flour and cornflour (which I sifted together beforehand) in installments to make it a little easier to mix.

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  • In yet another bowl, I whisked the egg whites until soft peaks formed.

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  • I stirred one-third of the egg whites into the batter to loosen it a little and then I gently folded the rest of the egg whites into the batter.

                                IMG_4428IMG_4429

(I do have to apologise for the poor lighting in most of these pictures, it started to get dark outside when I started this and so struggled to get enough natural light in order to take nicer photos!)

  • I preheated the grill to high and then greased a 20cm/8in round springform tin with a little oil and lined the base with greaseproof paper.  I then spooned a little bit of the batter into the tin and spread it across the bottom evenly.

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  • I then placed the tin under the grill and kept a watchful eye over it for a couple of minutes until it was a light brown colour.  (As you can see, it went slightly darker than I wanted it to as my high grill setting was just TOO high so I had to turn it down).

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  • I kept this up over the next couple of hours and noting down which layer I was grilling by marking 1L, 2D, 3L, 4D etc. (L = Light; D = Dark of course!)
(At this point, I was knackered and boiling hot from standing in front of the grill 99% of the time and some of my timings started to slip a little – I will say however, that I had enough batter for 20 layers, HURRAH!).
  • After I finished grilling all my layers, I absolutely started to hate this cake but I left it for a little while to cool down before turning it out on to a wire rack.

(At this point I was wondering what the heck happened to my 20 layers).

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  • Nevertheless, I continued!  I melted the apricot jam in a pan and then pushed it through a sieve (I actually think 6tbsp seemed a bit much so I lessened the amount).  Using a pastry brush, I brushed the jam all over the top and sides of the cake.

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  • For the chocolate glaze, I began by melting the butter, golden syrup and vanilla extract in a pan (didn’t use any rum of course!).
  • IMG_4437After the mixture incorporated together, I finely chopped the chocolate (I couldn’t find chocolate that was 36% cocoa solids and so went with 70%, but in hindsight, maybe I should have used milk chocolate!) and after the syrup mixture cooled a little I added the chocolate and stirred until it had melted.  I then left the glaze to cool to a coating consistency.
  • I made sure to place some parchment underneath the wire rack holding the cake before pouring the glaze over the cake.

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  • For the vanilla glaze, I started by sifting the icing sugar into the bowl to which I added the vanilla extract and milk (no rum) and began stirring until smooth.  (For some reason I couldn’t get the glaze to thicken enough and in the end I was so hot, bothered and tired that I gave up and just used it.)

  • I then went a bit nuts with the drizzle, and because it hadn’t thickened enough, it sort of spread a bit too much…

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So, all in all I was quite disappointed by the end result, especially when I finally tasted it.  IT WAS SO DRY.  Oh, I wanted to cry, all that effort!  No need to eat your heart out just yet Paul Hollywood!  I think next time, I’ll stick to something a little less ambitious!

Have you ever tried something as ambitious as this cake and how did it turn out?  Let me know in the comments below!

Until next time! x

2 thoughts on “Food | Baking: Schichttorte

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