Another GBBO Inspired Bake. Yes, you could say I’m into the GBBO, and you wouldn’t be lying. But Since creating my facebook group Great British Baking Show Bake-Along I’ve never been a happier baker because I get to bake and share with a group of inspired home bakers. And this bake the Schichttorte or 20 Layer Cake is a technical bake for Patisserie Week in Collection 1 on Netflix. It looks intimidating, BUT it is attainable.

top view of a whole schichttorte

About you Schichttorte or 20 Layer Cake

You create the Schichttorte or 20 Layer Cake in an 8 inch springform pan. And you broil it. Layer by tiny layer you broil it under the broiler. Alternating layers, light, dark, light dark until you’ve hit 20 layers. WHAT? I know it seems like a why bother or a who would bother but I think beyond making an amazing cake it’s also a lesson in patience and pluck. Do you have what it takes to broil 20 layers of cake? Truth be told I wasn’t sure if I did. But I tried and I want you to try too!

You’re going to need a mixer, possibly two even because you need to beat egg yolks in one bowl and then beat egg whites to soft peaks in another bowl. A whisk would work too. You could also get by with just one mixer as well. I happen to have a stand mixer and a little hand mixer so it was a little easier for me.

half view of a schichttorte

Why THIS Technical bake? The choices for Patisserie Week were Baklava for the Signature Bake which seemed a little cruel after last week’s Povitica in which the bakers were required to stretch dough paper thin, much like filo dough. Or the Showstopper Bake which featured Entremet, tiny mousse based cakes. A 20 Layer Cake just seemed like the perfect fit for our Bake-Along, right? I mean we make Jaffa Cakes together why not a Schichttorte?

Side view of a schichttorte with chocolate glaze

Abought Your 20 Layer Cake

  • in THIS instance Corn Flour DOES mean Corn Starch as it usually does in British Recipes-do not confuse this with cornmeal or finely ground cornmeal
  • the recipe calls for vanilla paste-I didn’t have it and couldn’t find locally so I purchased Vanilla Powder and wherever the original recipe called for Vanilla Paste I added Vanilla Extract AND a dash of Vanilla Powder to boost the flavor–you DO NOT NEED TO DO THIS simply use vanilla called for if that is what you have
  • the original recipe calls for an 8-inch Springform Pan which I couldn’t buy locally so I use liberally greased an 8-inch round pan, cut a circle of parchment paper and made my layers right in that pan–once the cake was finished I simply ran a knife around the edge and turned the cake out
  • do NOT over bake your layers, that was my problem with this bake, I over baked and I’m making it AGAIN to be sure I can do it correctly–I was very concerned about getting light and dark layers and overbaked the whole thing
  • And YES I did get 20 layers, uneven as they are, they are ALL there, when I remake it I hope to have more even layers and less of dry cake!
20 layers inside a handmade schichttorte
Schichttorte 20 Layer Cake

Schichttorte 20 Layer Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
cooling time: 2 hours
Total Time: 3 hours 15 minutes

Ingredients

Schichttorte

  • 10 eggs, separated
  • 7 TBSP unsalted butter
  • 2/3 cup sugar
  • 1 lemon, zest only
  • 1 tsp vanilla, use vanilla paste if you have and skip the vanilla powder
  • 1 tsp vanilla powder, optional
  • 1 8 TBSP sifted flour, 1 cup 3TBSP
  • 1/2 cup corn starch
  • 6 TBSP apricot preserves

Chocolate Glaze

  • 3 TBSP unsalted butter
  • 1 TBSP corn syrup , use golden syrup if you have it, this small of an amount the substitution of corn syrup for golden syrup works fine!
  • 1 TBSP vanilla, rum if you have it!
  • 1 tsp vanilla paste, use vanilla paste if you have it or vanilla powder, or you can skip and just use the vanilla
  • 1/2 cup finely chopped milk chocolate, more like a scant 1/2 cup

Vanilla Glaze

  • 2 1/4 cup confectioners sugar
  • 1 TBSP vanilla, or rum
  • 1/2 tsp vanilla paste, I used vanilla powder because it's what I had--don't have just use vanilla extract!
  • 1-2 TBSP milk

Instructions

  1. beat egg yolks in a stand mixer for 5 minutes on high
  2. meanwhile cream the butter and sugar, then add the lemon zest, and vanilla products,
  3. add whisked egg yolks and beat well
  4. then beat in the flours
  5. in a clean bowl with clean beaters on your mixer beat the eggs whites until they form soft peaks when you pull away the mixer
  6. add about 1/3 of the mix to the egg yolk and flour mixture, stir to combine
  7. fold the rest of the whites in gently
  8. grease an 8 inch springform pan and line the bottom with a parchment paper circle read the notes to find out what I used because I couldn't BUY an 8 inch springform in my hometown
  9. preheat the broiler on high and move an oven rack 4 inches below it
  10. measure a small portion of batter in the bottom of the prepared pan, spread evenly, shake back and forth and then broil for 2 minutes
  11. remove from the oven, add another bit of batter and broil for 3 minutes making a darker layer
  12. alternate layers until you have used up the batter, you are shooting for TWENTY LAYERS so use the batter sparingly, make a list of layers and check them off to keep track of them--do not over bake your darker layers or your cake will be dry and try to keep them even
  13. once you made 20 layers cool the cake for 5 minutes and then remove from the pan, cool completely
  14. once cool warm and strain the apricot jam then brush over the entire cake, be sure to remove the paper circle first!

Chocolate Glaze

  1. melt the butter, corn syrup, vanilla or rum and vanilla paste or powder (if using) together and bring to a boil
  2. cool five minutes and add the chopped chocolate stir to melt, then put in a bowl and cool until you can spread and it stays put--in my kitchen this took about 20 minutes and I felt like the glaze was ready when it coated the back of a spoon and only a little dripped off

Vanilla Glaze

  1. sift sugar in a mixing bowl, add the vanilla or rum and vanilla powder and some of the milk, stir until smooth, adding more milk as needed to smooth it out

Notes

  • in THIS instance Corn Flour DOES mean Corn Starch as it usually does in British Recipes-do not confuse this with cornmeal or finely ground cornmeal
  • the recipe calls for vanilla paste-I didn't have it and couldn't find locally so I purchased Vanilla Powder and wherever the original recipe called for Vanilla Paste I added Vanilla Extract AND a dash of Vanilla Powder to boost the flavor--you DO NOT NEED TO DO THIS simply use the vanilla extract called for if that is what you have
  • the original recipe calls for an 8-inch Springform Pan which I couldn't buy locally so I use liberally greased an 8-inch round pan, cut a circle of parchment paper and made my layers right in that pan--once the cake was finished I simply ran a knife around the edge and turned the cake out
  • do NOT over bake your layers, that was my problem with this bake, I over baked and I'm making it AGAIN to be sure I can do it correctly--I was very concerned about getting light and dark layers and overbaked the whole thing
  • And YES I did get 20 layers, uneven as they are, they are ALL there, when I remake it I hope to have more even layers and less of dry cake!

slice of schichttorte and a bite with all the layers
pin for the Schichttorte 20 Layer Cake

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