- Hot Grill
- Electric Whisk
Through making a Schichttorte twice in two days these are the three key points to make Schichttorte – made famous by my guilty pleasure Great British Bake Off.
In my first attempt, I took to the kitchen of my lovely boyfriends. However, I had forgotten he lives in a house full of students, all of whom are male and steer clear of baking. So after a few phone calls and promises of cake we managed to gain a cake tin and scales, but electric whisk, or any whisk for that matter was no where to be found. So a 5 minute whisk turned into a 20 minute whisk.
Enough with my baking trials and tribulations and on with the recipe – inspired by Great British Bake Off. Now I’m not a huge fan of rum, so I took this out of the chocolate glaze and I really don’t feel the lemon adds much, so feel free to leave that out.
You will need:
oil, for greasing
10 eggs, seperated
100g/3½oz unsalted butter (room temperature)
150g/5½oz caster sugar
1 large lemon, zest only
1 tsp vanilla essence
150g/5½oz plain flour, sifted
65g/2¼oz cornflour, sifted
6 tbsp apricot jam
50g/1¾oz unsalted butter
1 tbsp golden syrup
1 tsp vanilla essence
75g/2½oz dark chocolate (70% cocoa solids), finely chopped
2-3 tsp milk
First line the bottom of your cake tin with greaseproof paper and oil the sides.
separate the eggs and whisk the egg yolks with an electric whisk for 5 mins, till pale and creamy (or 15 mins if whisking by hand).
Cream sugar and butter together in a separate bowl. Then mix with egg yolks. Mix in plain flour and corn flour with lemon zest and vanilla essence.
Put the grill on the highest setting. Now get to work whisking the egg whites till soft peaks, should take just under 5 mins (by hand will take you approx. 20 mins).
Once soft peaks are achieved fold in the egg yolk batter, careful not too knock out too much air.
Now pour approx. 2 tbsp batter into your baking tin and roll evenly around the tin. Put under the grill and cook the first till light golden brown. Remove and poor on 2 tbsp batter, roll evenly around tin and place under grill. This time aim for a dark golden brown colour. Continue this varying each layer between light and dark golden brown (I would write down each layer you do, just to keep track). Hopefully you’ll be able to get to 20 layers – I’ve only had 14 and 16 layers so far shhhh don’t tell!
Once you have finished cooking your cake, remove from the tin and place on a wire rack to cool. Whilst this occurs melt down your apricot jam to a runny consistency to baste the cake and enable the chocolate to stick to the cake.
While the apricot jam is setting on the cake start melting your butter, chocolate, golden syrup and vanilla essence in a small pan. Once melted together leave to cool to a consistency where it will coat the back of a spoon without all dripping off. Then it’s time to glaze your cake, spreading evenly with a palate knife.
For the icing mix ingredients and drizzle over the chocolate in whatever pattern takes your fancy! och här är det!