How to Make Schichttorte: A Step-by-Step Guide to Baking the German Layered Cake

The Schichttorte: a cake as beautiful as its name is fun to pronounce! This traditional German dessert features incredibly thin layers of buttery cake held together by creamy custard, creating a unique and delightful culinary experience. If you’re looking for a show-stopping dessert that’s as impressive as it is delicious, then you’ve come to the right place.

This comprehensive guide will walk you through all the steps to baking your own Schichttorte at home, from understanding the essential ingredients to mastering the art of thin layers. Get ready to wow your friends and family with this masterpiece of German baking!

Ingredients:

For the Dough:

• 4 large eggs, separated
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Custard:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks

For Decoration (optional):

• Powdered sugar
• Fresh berries

Schichttorte Layers

Equipment:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Whisk
• Rubber spatula
• Serrated knife
• Serving platter

Instructions:

Making the Dough:

1. Prepare the Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This should take about 3-5 minutes.
3. Incorporate Egg Yolks: Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Whip Egg Whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the air you’ve incorporated. This will give the Schichttorte its signature light and airy texture.
7. Divide the Batter: Divide the batter evenly between the prepared cake pans.

Baking the Layers:

1. Bake: Bake for 12-15 minutes, or until the cakes are lightly golden brown and a toothpick inserted into the center comes out clean.
2. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Custard:

1. Whisk Egg Yolks and Sugar: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Heat Milk: Gradually whisk in the milk, ensuring no lumps form. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Cook the Custard: Reduce heat to low and cook for 1-2 minutes, or until the custard is thick enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
4. Cool Completely: Pour the custard into a bowl, cover with plastic wrap (pressing the plastic directly onto the surface of the custard to prevent a skin from forming), and refrigerate until completely cool.

Assembling the Schichttorte:

1. Slice the Cake Layers: Once the cakes are completely cool, use a long serrated knife to carefully slice each cake horizontally into 4-5 thin layers. This step requires patience, but the end result is worth it!
2. Layer Cake and Custard: Place one cake layer on a serving platter. Top with a layer of custard, spreading it evenly to the edges. Repeat with the remaining cake layers and custard, ending with a cake layer.
3. Chill: Refrigerate the assembled Schichttorte for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to firm up.

Assembling Schichttorte

Tips and Tricks:

• For even thinner layers, use a cake leveler to slice the cakes.
• If you’re short on time, you can use store-bought custard.
• “For an extra layer of flavor, brush each cake layer with a simple syrup made by simmering equal parts sugar and water until dissolved.” – Chef Maria Schmidt, German pastry chef
• Don’t be afraid to get creative with the decoration!

Presentation:

Dust the top of the chilled Schichttorte with powdered sugar and garnish with fresh berries for a beautiful and classic presentation. Slice into wedges and serve.

Decorated Schichttorte

Conclusion:

Making Schichttorte might seem daunting at first, but with patience and this step-by-step guide, you can create this impressive German delicacy in your own kitchen. The thin layers of cake and custard create a symphony of textures and flavors that are sure to impress. So gather your ingredients and get ready to bake a taste of German tradition!

Don’t forget to share your baking triumphs with us! Leave a comment below and tell us about your experience making Schichttorte. Happy baking!