The January 2014 Daring Bakers’ challenge was hosted by Francijn of “Koken in de Brouwerij”. She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).
When cut, this cake is supposed to resemble the grain of a cut tree… if done correctly! I was not so successful in achieving these beautiful lines. The whole process took a very, very long time (like nearly 2 hours)! And while if it worked out, I’m sure it would be beautiful, for me it is just not worth the effort. That being said it tasted delicious and got raving reviews from my new baking critics at work.
1 cup sugar
1/2 tsp vanilla
1/2 cup whole milk
1/8 cup butter
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
STEP 1) Preheat oven to 450*F. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
STEP 2) Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
STEP 3) In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
STEP 4) In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
STEP 5) Line 8″ round cake pan with parchment paper and grease with cooking spray or shortening.
STEP 6) Pour 1-2 Tbsp of batter into pan and spread into thin layer. Bake for 3-4 minutes or until golden brown (this is the part I messed up!)
STEP 7) Take the pan out of the oven, and spread another 1-2 Tbsp of batter over top of the first cooked later , and bake for another 4 minutes. REPEAT until all batter is used.
STEP 8) Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack.
STEP 9) Frost cake!
INGREDIENTS FOR FROSTING
1/4 cup butter, softened
1/2 cup powdered sugar
1 Tbsp milk
2 oz. white chocolate, melted
3/4 c shredded coconut
STEP 1) Mix butter, sugar and milk on low-speed until well blended. Beat on medium speed 30 seconds.
STEP 2) Add melted chocolate; beat until well blended. Stir in coconut; mix well.
I used this frosting for the sides of my cake and on the top I put a thick layer of pineapple jam that I mixed with coconut rum. I believe I used about 3 Tbsp of Jam to 1 Tbsp of rum.
VERDICT: While I don’t think I will likely attempt the “tree” part of this cake again, the combination of recipes is certainly one I will use again. The cake itself was not too sweet which was refreshing in contrast to the overwhelmingly sweet white chocolate-coconut frosting.
Happy to be a Daring Baker once again!