Schichttorte… By Lucy Simmons

By lucy  , , , , , , ,   , ,

October 14, 2014

The semi- final of the Great British Bake Off with a 20 layer cake, A 20 LAYER CAKE!! This is a lovely and delicate cake. Make sure you have some time on your hands as this is very time consuming to make. The wafer thin layers make this a very tricky cake. The chocolate makes a beautiful, glossy finish.

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 8-10

Ingredients

10 Eggs

100 Grams Unsalted butter

150 Grams Caster sugar

1 Lemon, zest only

1 tsp Vanilla bean paste

150 Grams Plain flour

65 Grams Cornflour

6 tbsp Apricot jam

50 Grams Unsalted butter

1 tbsp Golden syrup

1 tbsp Rum (optional)

1 tsp Vanilla bean paste

75 Grams Dark chocolate

250 Grams Icing sugar

1/2 tsp Vanilla bean paste

1 tbsp Rum (optional)

1-2 tbsp Milk

Directions

1.  Firstly, beat together the egg yolks until they become pale and creamy.  This should take about 5-8 minutes.

2.  In a different bowl beat together the butter and sugar until smooth and creamy.  Then add the lemon zest  and vanilla bean paste and mix well.  Add in the whisked egg yolks and beat until combined.  Then sieve in the flour and corn flour and fold into the egg yolk.

3.  In a new clean bowl add the egg whites.  Whisk together until it reaches soft peaks.  Add one third of the egg yolks into the mixture and mix until combined.  Then put the rest of the egg white mixture into the egg yolks and fold until all combined.

4.  Place the grill on a high heat.

5.  Grease a 20cm/8in round springform tin with butter and line the base with baking paper.

6.  It's a good idea to make a list of the different layers and tick them off as each layer is grilled.

7.  Spoon over a thin layer of the mixture into the tin.  Gently shake the tin side to side to make the mixture even across the tin.  And place under the grill for 2 minutes.  Then grill the next layer for 3 minutes.  You will need to alternate this step until you get 20 layers.  When the layers are done leave to cool in the tin for 5 minutes and then place onto a cooling rack.

8.  Melt the apricot jam in a small pan and place it through a sieve.  Then brush the side and top of the cake with the jam.

9.  Melt the butter in a small pan with the golden syrup, rum (optional) and vanilla paste and wait until the butter has melted.  Remove from the heat, allow to cool for five minutes.  Stir in the chocolate until melted. Transfer to a bowl and allow to cool.

10.  Place a sheet of baking paper under the cooling rack and pour the glaze over the gaze.  Spread it out evenly on the top and side of the cake.  Place in the fridge for 5-10 minutes.

11.  Sieve the icing sugar into a bowl.  Add the rum, vanilla paste and milk, stirring until completely smooth. Place into a piping bag with a small circle nozzle and pipe a pattern onto the cake.

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