i can say that i am, without a doubt, nearly a 100% self-taught baker. my grandmother used to make peanut butter fudge with my sister and i in the kitchen when we were small. but for the most part, i didn’t grow up around any extensive baking or cooking. i am still very much learning things as i go along. and this cake happened to be a learning experience instead of a tasteful masterpiece like it was intended to be. we have all seen those really talented bakers work their magic while making these schichttortes on the great british bake off, right? this was one of those moments where i thought i, too, could be a great and make this cake in my own sort of personal kitchen bake off. not the best idea i have ever had. as the ingredients weren’t particularly inexpensive — the recipe calls for golden syrup which we get from a tiny british shop that’s about an 80 mile drive one-way from our house. . . .and the cake calls for 10 eggs. yeah. 10. rum. good quality chocolate. the list goes on. it winds up being sort of pricey in the end. so i wouldn’t recommend using this cake just for fun as an experimental sort of bake. especially if you’re making it for no particular reason at all.
i set the grill [broiler] to high as it mentioned in the recipe. but after baking all twenty layers, the cake was not only very difficult to remove from the springform [even though i oiled the pan and used parchment for the bottom], but it was burnt on the edges and dried out in the middle. i could tell as it was baking that the sides were cooking a little bit too much but instead of following my instincts i continued following the instructions. i sort of wish i had turned the grill to low once i realized how over-done the cake was seeming to get.
it was also tricky because of the alternation in times between every second layer. you definitely want every other cake to turn out darker than the last — for the layering effect — but in the end many of my layers sort of blended together. this poor cake definitely deserves a second try in my kitchen. when it’s for company, of course, as i work best under pressure.
i used the bbc’s recipe & there is a direct link at the bottom of the page. i also referenced colin starfish’s instructional video and found this to be oh so helpful!
he does mention that the cake is supposed to be more dry than a traditional cake because of the multitude of layers and lack of any filling. . .which makes me feel a tad bit more confident that perhaps mine did turn out. the flavor with the ganache, apricot glaze beneath and the lemon in the cake was delicious — but texture was off. and maybe i just didn’t like it because of the dryness. try for yourself! xx.
recipe courtesy — bbc food.