GERMAN LAYERED CAKE RECIPES

Steps:

• Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
• TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
• Beat in the eggs, one at a time, and stir in the vanilla extract.
• Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
• Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
• Bake at 375ºF for about 7 minutes or until just lightly tinted.
• Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
• When all are cold, join together with the filling.
• Chill well and cover with the chocolate which has been melted over hot water.
• Decorate with rosettes of whipped cream and flaked chocolate.
• TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
• Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
• Put aside until lukewarm.
• Have the BUTTERS softened, mix them together, and beat until creamy.
• Gradually whip into the cornstarch cream.
• Allow to cool before using.
• Cooking for Family and Friends.

Steps:

• In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done. Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
• Next, beat in the sugar. Scrape down the sides and add yolks, one at a time, and vanilla extract.
• Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
• In another bowl, beat the egg whites until they make stiff peaks, but aren’t dry. This is where it’s nice to own a hand mixer, since the standing mixer has your other ingredients in it.
• Fold the egg whites into the batter until it looks and tastes like an almond paste cloud.
• Turn on the broiler and let it warm up for a few minutes. Meanwhile, grease and line a 9? springform pan with parchment paper.
• Next, spread 1/4 cup of batter in the bottom of the pan. Broil this layer until deep golden brown. Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before. NOTE: Get your layers browner than pictured below or the layers won’t be distinct. If you look at my final cake pictures, you’ll see I eventually went darker with the layers. The highest ones show up much better than the ones at the very bottom of the cake.
• After repeating this step a few times, spread a layer with a bit of apricot jam. Continue making a few layers of cake to every layer of jam, until half the jam is used up.
• Be sure to push the batter evenly around so the cake remains flat. Doming cakes are forbidden. You can correct as you go. Refrigerate overnight.
• Spread the top and sides of cake with the remaining half of apricot jam. Set in refrigerator while making chocolate glaze.
• Melt butter in a small saucepan. Add corn syrup, vanilla extract, and rum. Simmer a few minutes. Remove from heat and toss in the chocolate chips. Be sure to replace any casualties that get lost in your mouth along the way. Cover five minutes, or until the chocolate is completely softened.
• Stir the glaze until glossy and pour evenly over top and sides of cake. The sides can be ugly – they’ll get covered with almonds.
• Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze. Slice… and serve with a giant smile. You did it!