Schichttorte 20 Layer Cake

4.24 from 25 votes

A cake like no other! This Schichttorte 20 Layer Cake is created layer by layer under the broiler for a truly unique baking experience.

Prep Time15

Cook Time1

cooling time2

Total Time3 15

Course: Dessert Recipes

Cuisine: GBBO Inspired

Servings:

Calories: 404kcal

Author: Laura

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

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!

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

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

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!