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GBBO 5 Technical Bake #9: Schichttorte

October 6, 2014

Given that the guests on GBBO: Extra Slice and everyone I mentioned Schichtortte to who had tried it (surprisingly people had come across it – I’d never heard of it) basically said that it was only really good for being a cream-sponge, I wasn’t about to waste a full 10 eggs on a dry-as-weetbix-with-no-milk cake. So, here’s a mini version:

Just lick the icing off

Luckily Beckie at This Is Not My Home had warned me at the horrifically superfluous amounts of vanilla glaze in the Hollywood recipe. I have no idea how you could possibly use that much.  I had decided that this recipe was a good excuse to treat myself to some vanilla bean paste, but oddly everywhere (2 shops) had sold out. Can’t think why.

I love the concept of this cake. I’d never thought you could grill a cake and I’d be intrigued to try some other variations to see if you can make the texture nicer, but I presume that the nature of the cooking method means it needs to be quite dry. I think I got 17 layers in the end, though they are very uneven. I decided that chatting to my parents (on hands free) was more important than perfectly measuring the layers. Also, my scales are RUBBISH.

schichttorte Bake off

Autumnal baking

One thing I will take away from this cake is the chocolate glaze (sans rum but with a dash of dubliner whisky liqueur). Wow, that stuff is good. Just make the glaze and pour it over anything!

So.. cheats: vanilla essence not paste, strawberry glaze not apricot, avoidance of rum, half the quantity of cake, 3/4 quantity of chocolate glaze, vanilla bean glaze swapped for straight icing sugar dissolved with a little milk.

I’ve sent this cake with Mr B to a German family he’s visiting today. I am hoping that the nostalgia will overcome the texture! I would recommend licking the glaze off (your slice) and then drowning it in custard or cream.

Schichttorte by Paul Hollywood

Ingredients (full sized cake)
For the cake
10 large free-range 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
For the chocolate glaze – MAKE THIS!
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
250g/9oz icing sugar
1 tbsp rum
½ tsp vanilla bean paste
1-2 tbsp milk
Preparation method
Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy.
In a separate bowl, beat the butter and sugar together until pale and creamy.
Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well.
Add the flour and cornflour and mix.
In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed.
Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture.
Preheat the grill to high.
Grease a 20cm/8in round springform tin with oil and line the base with parchment paper.
Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter.
Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown.
Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown.
Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.)
Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool.

Melt the apricot jam in a small pan over a low heat.
Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake.

For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes.
Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency.
Place a large piece of greaseproof paper under the wire rack holding the cake.
Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake.

(If you’re doing it full-Hollywood..)
For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze.

This is being entered into  My GBBO Bakealong and the Great Bloggers Bake Off

One Comment leave one →
  1. lucyparissi permalink
    November 7, 2014 3:25 pm

    There was a recipe in a Jamie magazine where you sandwiched the layers with jam – so I suppose they needed to be baked separately? I can’t quite remember. Well done for sticking with this recipe it sounded like an enormous faff! Thanks for linking to #GBBO Bake Along

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