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Schichttorte 20 Layer Cake

Prep Time15 minutes
Cook Time1 hour
cooling time2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: GBBO Inspired
Servings: 12
Author: Laura

Equipment

  • mixers

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

  • beat egg yolks in a stand mixer for 5 minutes on high
  • meanwhile cream the butter and sugar, then add the lemon zest, and vanilla products,
  • add whisked egg yolks and beat well
  • then beat in the flours
  • 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
  • add about 1/3 of the mix to the egg yolk and flour mixture, stir to combine
  • fold the rest of the whites in gently
  • 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
  • preheat the broiler on high and move an oven rack 4 inches below it
  • 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
  • remove from the oven, add another bit of batter and broil for 3 minutes making a darker layer
  • 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
  • once you made 20 layers cool the cake for 5 minutes and then remove from the pan, cool completely
  • once cool warm and strain the apricot jam then brush over the entire cake, be sure to remove the paper circle first!

Chocolate Glaze

  • melt the butter, corn syrup, vanilla or rum and vanilla paste or powder (if using) together and bring to a boil
  • 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

  • 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!