One more beautiful Daring Baker’s Challenge, hosted by Francijn of Koken in de Brouwerij. This month, she challenged all daring baker’s to bake a wonderful cake, which I haven’t heard or seen anywhere. So we are starting a new year with this marvelous recipe of Francijn.
I must say, it was easy to make this cake. but involves planning and required constant watch and work. In my cake, I able to make 12 layers but I think I didn’t let bake each layer fully, that’s why the brown lines were not clearly visible. Till 7 layer it was fun but after 8 or 9 layers I badly wanted to get this over. I was desperate, to see the result and have it too because baking a cake with marzipan smells divine and unable to wait anymore I didn’t decorate it elaborately. In this cake I used my months old apricot jam, which is still as fresh and tasty as it was. And about glaze, I was a little hesitant about adding coconut oil into it because it has a strong flavor but that too works very well. I must say I feel really proud to be a daring baker, I really got to know so many different baking items which were unheard of.
Like through her, I came to know that there are two types of layered cakes the ones which we all aware of and which we see in our regular bakery where sponge is individually baked or baked once and sliced to apply filling on each layer then we put one over the other layers, and the ones that are made by cooking the layers one by one on top of each other. So this month we were being asked to make the second type.
The mainstream in this kind of layered cake is the Baumkuchen (German for tree cake). A commercial Baumkuchen is cooked layer on layer in a big spit above a large container containing the batter, with a broiler (grill) next to it. The batter is poured over the spit, and when cooked, the next layer gets poured and cooked, this is repeated; until you have 15, 20, or even 25 layers of cake. The little brown lines between the layers of cake are the reason we call this cake “tree cake”.
This week challenge is Schichttorte (layered cake, Schicht means layer). This is a simple version of Baumkuchen, with horizontal layers. The layers in Schichttorte are not dipped, but smeared, and the cake is not baked on a spit, but in a baking mould (tin) (pan) producing a flat multi-layered cake. We smearing thin layers of batter on top of each other, and baking them one by one, so creating a layered cake structure.
Recipe adapted from “Koken in de Brouwerij”.
- 6 large eggs (room temperature)
- pinch of salt
- 1/2 cup plus 2 tablespoons/120 gm – granulated sugar
- 2/3 cup/150 gm – marzipan(homemade, recipe follows)
- 1 cup minus 2 tablespoons /200 gm – softened unsalted butter
- 3/4 cup /100 gm – icing sugar
- 2 teaspoons – sugar
- 2/3 cup/160 ml/100 gm – Whole wheat flour (sifted)
- 1/3 cup – apricot jam
- 2 tablespoons – orange juice
- 1 cup – dark chocolate chopped
- 1 tablespoon – pure coconut oil
Preheat your oven at 230°C. Grease a 10 inch spring form tin and line it with parchment paper.
Beat the egg whites with the salt until nearly stiff, add the sugar and beat until really stiff.
Crumble finely the marzipan. Beat it with the softened butter, icing sugar and sugar until soft and creamy. Add the egg yolks one by one and beat well between each addition. Add the stiff egg whites and flour and gently fold it into the batter. Trying not to lose too much air.
Smear 1/12th to 1/10th of the batter on the bottom of the pan, keep the sides of the pan clean, and bake for (about) 4 minutes in the oven, until it is cooked and brown. Take the pan out of the oven, smear the next portion of batter carefully over the first, and bake for another 4 minutes or until cooked and brown. Repeat until all batter is used
Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack. Trim the edges.
Heat the jam a little, pass it through a sieve, and add the orange juice. Cover the cake with the jam and let it cool.
Melt the chocolate with the coconut oil in a bowl above warm water. Pour it over the cake to cover completely, move the cake to a cool place and wait until the glaze is dry.
Recipe adapted from Passionate about Baking
- Marzipan (to make 150 gms)
- Blanched almonds – 100 gm
- Icing sugar – 50 gm
Wipe the blanched almonds to remove the moisture from almonds. In a blender, blend blanched almond until thet coarsely grind add icing sugar and blend once again. Remember do not over grind them otherwise almonds will release their oil. Take out the almond paste and make a dough of it and wrap it in a cling film and put it in a airtight container. Use when required.
Thank you very much for giving this wonderful cake for this month’s challenge. Wish you a very happy and prosperous New Year.