#German Schichttorte Cake

[skybound2]

Bake More!

So... THIS is happening:

What is THIS you ask? Well this is my first attempt at making a German Schichttorte cake, as seen on GBBO. I don't recall which season as I watched the entire catalog this summer and they all sort of blended together, but I've been wanting to make THIS cake ever since, now here I am!

I may not recall which season this one was on, but I DO recall the bakers agreeing that they never wanted to make it again. So... This should go well for me I think!! Stay tuned for updates!!

[duskholland]

I just baked for five hours straight lmao I am DEAD

[tinknevertalks]

*Watches GBBO*

*Stomach rumbles*

... Rookie mistake, Rachel.

[cjellis0213]

In case anyone was wondering, this is a schichttorte. German in origin, it contains 20 layers of cake. 20. Layers. Thanks, @britishbakeoff https://www.instagram.com/p/B4qJKmogIgx/?igshid=tx66x90tz81q

[intothewildabyss]

My roommate is better than yours! vol. 2. @thisbetrishah, saint that she is, brought me home this gorgeous baumkuchen from Kyoto!

Baumkuchen is a German variety of split cake related to the schichttorte, a similar cake of twenty thin layers. The German name (literally "tree cake") refers to the characteristic layers that resemble growth rings. The labor-intensive process involves an open flame, traditionally a wood fire. A specialist brushes 15 to 20 even layers of batter on a spit over the heat source. The baker waits for each layer to dry completely before applying the next, resulting in distinct golden lines.

While traditional in Europe, baumkuchen and its variants are also popular treats in Japan. This 京ばあむ (#kyoubaamu) is flavored with matcha and soy milk.

[skybound2]

And the verdict is...

That I SUCK at drizzling vanilla glaze on cakes:

I mean... I SUCK at it. It's a travesty. BUT, the good news is that when it was all done, it cut very pretty?!

And... The taste test shows the, it's not bad? Like, I now understand WHY it's supposed to be 20 layers! Because if it's only 10 layers, it becomes more dense than it should be? And also, it's a little over baked. Which... I'm not entirely sure how to avoid given that to have to bake each layer individually on top of the previous layer?

Maybe the mere act of having the right number of layers addresses that? I'm not sure. And I'm PROBABLY not going to find out again for a little while. (I DO think I'll make this again for sure! But just not in the immediate future!)

Final grade: B-? Or maybe a C+?

It would probably help if I had ever IN MY LIFE tasted one of these cakes before so that I would know what it SHOULD taste like, but, I do not. *shrugs*