Monday, 6 October 2014

Time to be in the kitchen...Raspberry & Chocolate Schichttorte

With it being the semi finals of GBBO we were in for a challenge this week...I chose the 20 layer Schichttorte with chocolate and raspberry glaze.

Feeling brave I decided to have three separate flavours for my layers - vanilla, raspberry and chocolate. This was mirrored in my glazes - chocolate and raspberry. Just a note, there most certainly isn't 20 layers to my cake...I think I managed to stretch to 16. This is what happens when you realise you only have a 10" rather than 8" tin. Likewise the glaze doesn't quite cover it in full but I think seeing a hint of the layers beneath add to it!

Ingredients - Adapted from BBC Food

For the cake
10 large eggs, separated
100g unsalted butter
150g caster sugar
1 tsp vanilla paste
150g plain flour, sifted
65g cornflour, sifted
4g freeze dried raspberries, ground and sifted through a fine sieve to remove seeds
20g dark chocolate, finely grated
Oil for greasing
4 tbsp apricot jam

For the chocolate glaze
50g unsalted butter
1 tbsp golden syrup
1 tbsp rum
1 tsp vanilla paste
75g dark chocolate

For the raspberry glaze
125g icing sugar
3g freeze dried raspberries, ground and sifted through a fine sieve to remove seeds
1-2 tbsp milk

Separate your eggs and beat the yolks for five minutes on high until pale and thickened.

In a separate bowl beat the softened butter and sugar until pale and creamy. Add the vanilla paste and beaten yolks and combine well. Add the corn flour and plain flour and mix.

In a clean, grease free bowl whisk the whites on high until soft peaks form when the whisk is removed. Stir one third of the whites into the batter mix to loosen, then gently fold in the remaining whites.

Share the batter mix evenly between three bowls. In one gently fold in the grated dark chocolate. In another gently fold in ground freeze dried raspberries. Leave the third bowl as the plain vanilla mix.

Preheat the grill to high. Grease your cake tin and line the base with greased baking parchment.

Using approximately 2 tablespoons of one batter mix make a thin layer on the base of the tin. Using a spatula or by gently rotating the tin, spread the batter to cover the whole base. Grill for 3-4 minutes or until golden.

Repeat using a different batter mix and continue to layer and grill until all the batter is used up.

Remove from the grill and cool for five minutes in the tin, before gently turning out and cooling.

Heat the apricot jam over a gentle heat and brush over the cooling cake to seal it. Place the cake onto a rack with grease proof paper underneath.

Make your chocolate glaze by combining the butter, rum, golden syrup and vanilla paste in a saucepan and bring to the boil. Remove from the heat and allow to cool for five minutes before adding the chocolate, stir until the chocolate has melted. Transfer to a jug and once the glaze is at 30C pour over the cake to cover the top and allow to drip over the sides.

In a small bowl mix the powdered raspberries, icing sugar, vanilla paste and milk to form a thick icing. Transfer to an icing bag and drizzle over the chocolate glaze. 

Decorate with raspberries and enjoy!

Tasty Tuesdays on


  1. Wow. That looks magnificent :) I'd never heard of these until Bake Off!

    1. Me either Lisa...who knows what they'll throw out for the final?!!

  2. I admire your patience and the loveliness of this bake! I must say this is the one challenge I will skip... life is just too short! Thanks for linking to #GBBO Bake Along this definitely is Star Baker material!

    1. Thank you Lucy - once I'd made the batters up it only took about 45 minutes to grill...long enough to enjoy a peaceful cuppa in between layers!

  3. oooooh how pretty does that look? I love your decoration and the addition of raspberries. did you like the cake? I thought it was a lot of effort for not a lot of taste in the sponge as in a bit dry. but ok .
    thanks for linking up - i dont know if you ever knew this, but your lardy cake won star baker way back when xx

    1. Hi Jenny, thanks Lovely! Mine was still quite moist but I think that's because I didn't alternate with light golden and dark golden (burnt) layers. Just by having different flavoured layers I luckily got enough definition, I think I only baked each layer for 2-3 minutes rather than the 5 they were doing on GBBO. I'm displaying my Star Baker Badge with's the first thing I've won since the school Sports Day!! xx

  4. Wow, you have done an AMAZING job, it looks delicious, Love the raspberries you have added too. #TastyTuesday

  5. Wow that looks so amazing! What a great recipe, love the sound of chocolate and raspberries together :) #TastyTuesdays


  6. That looks brilliant! I am so impressed that you could be bothered with all those layers! ;)

  7. Good lord- this is definite GBBO standard! Looks delicious! Very impressed with your layering :-) #tastytuesdays

  8. I wanted to try this after seeing it on bake off. Love yours! I agree seeing the layers adds to the effect :-) #tastytuesday

  9. This cake is staggeringly beautiful, epic! Thanks for linking up to #tastytuesdays x