I’m a big huge fan of the Great British Bake Off. I’ve tried out a few things the contestants have made (probably boasted about it on Instagram or on here)… But I’ve never really succeeded with the whole cake thing.
I’m not good at cakes, and normally they’re a disaster as you’ll know if you’ve followed me for any length of time.
Today, however…….after being inspired by the GBBO semi-final, THIS HAPPENED
A 15 layered, vegan, chocolate, amaretto and cherry version of the German cake known as a Schichttorte. What about that description WOULDN’T you like.
Inside the idea is (apparently) to get distinct, even layers with a golden crust on each. Mine sorta worked, but maybe next time I’ll use alternating chocolate and amaretto sponges to make the layers more distinct.
Sponge layers (I used Chloe Coscarelli’s ‘vanilla birthday cupcakes’ recipe from her amazing book called Chloe’s Vegan Desserts)
1.5 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract (I used amaretto instead of vanilla!!)
Mix all dry ingredients in one bowl, and all wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Weigh your mixture, and divide by the number of layers you want.
I had 15 layers at around 85g each, but if you want thinner or thicker bands you can play around with the amount of cake mix per layer.
Put the first layer into a greased cake tin, spreading into an even layer and then put it under the grill on a medium heat, and bake until just golden on the top.
Then, add another 85g on top of the first layer and spread evenly. Bake until golden and repeat until you have done all of your layers (this bit took me almost 3 hours!!!). See the semi final of the great British bake off if you don’t understand what I mean :p
Leave to cool overnight.
Blend cherry jam with amaretto, then spread on the outside of the whole cake.
Make your glaze as follows:
Chocolate amaretto glaze:
100g light brown sugar
4tbsp vegan margarine
2tbsp chocolate soya milk
2tbsp cocoa powder
2 tsp amaretto
In a pan, slowly melt the sugar, margarine, soya milk and cocoa powder then bring to the boil, stirring continuously.
Turn down to a simmer as soon as it boils, then stir continuously on a simmer for 2 minutes.
Take off the heat and mix in the amaretto, then stir for 5 minutes until it thickens.
Pour the glaze over the jammy cake, then decorate to your choice! I toasted some almonds with a little icing sugar then threw it all over the sides, and topped with blanched almonds on top.
Let me know if you try this, it takes AGES but does look pretty cool.