As mentioned in my home tour post last week (click HERE if you missed it), I wanted to share my grandmother’s German layered cake with you which is called Schichttorte. My grandmother used to make this cake for her family while my mom was growing up and it was her favorite. My mom hates baking but continued to make it for me and my brother on our birthdays. And I’m continuing with that little tradition and make it for my kids. I make my grandmother’s standard German layered cake for my son and the gluten free version for my daughter. It’s pretty much as easy as just switching out the flower.
I do feel like I have to apologize for some of the bad cellphone photos during my baking. But I’m a mess when I bake and couldn’t handle holding an expensive and heavy camera on top of it. It was much easier to just grab my phone and snap some photos. Baking and cooking tutorials are definitely not my strength, yah know?!
I’ve seen this type of cake made different ways online already but I’m going with exactly the way it was passed down from my grandmother.
She actually used red currant jelly for her version which is hard to find in our area but I found a cherries and berries jelly which works too. It has the tart flavor that is needed for the cake. I just wish it wouldn’t have such large cherries in it. It’s a bit too chunky.
You also need a round cake pan with a removable bottom. The bottom part is used for the layers. I use two of these HERE to make the layer baking faster. This type of cake pan is very commonly used for baking in Germany. It doesn’t really matter what size you use the larger diameter makes a flatter cake with less layers and a smaller diameter makes a higher cake with more layers. It’s total preference. Mine are 9 inch springforms.
If you want to make the gluten free version then try the King Arthur Flour (HERE). Their products are amazing. Our entire family is obsessed with the boxed pancake mix. You can create the best gluten free pancakes ever with it. We just discovered it at the beach this summer. We actually ordered this 6 pack HERE and the price is very compatible with what it costs at our local Wegmans.
Schichttorte or German layered cake recipe
Schichttorte German Layered Cake
Yummy and easy to make German layered cake called Schichttorte which includes vanilla pudding and jelly layered and a chocolate glaze. Just switch out the flour and it is gluten free!
dough and layer ingredients
- 4 eggs
- 250 grams sugar (1 cup)
- 375 grams flower (2.5 cups)
- 250 grams butter (1 cup)
- 1 glass of jelly (any jelly that is slightly tart)
- 1 box Jello instant vanilla pudding
- 1 cups semi sweet Hershey chocolate morsels
- 2 tbsp butter
- 2 tbsp milk
Dough and Layers Instruction
Start out by making the box of Jello instant vanilla pudding according to the box's instructions and place it in the fridge.
Preheat the oven to 225° F
Combine the eggs, sugar and softened butter in a bowl and beat with a mixer until creamy.
After that gradually and slowly add the flower with a spoon to avoid any clumps.
Mix everything together to a smooth and thick dough.
Grease the springform bottoms with butter and then spread a thin layer of dough onto the form or forms if you are using multiples to speed up the baking process. You can use a large knife or spreading spatula for that.
Bake the layers for about 8-10 minutes which depends on how thin you were able to make them. Keep an eye out to ensure they are golden brown.
Stack the layers by alternating pudding and jelly until you have no dough left
Finally add the chocolate glaze to the cake and let it sit in the fridge. It actually tastes the best when resting for about 12 hours so the dough layers can soak up the jelly and pudding.
Melt chocolate and butter in a heat resistant glass bowl or metal bowl which is set over a saucepan of simmering water while stirring until smooth. Remove from heat, and mix in milk. Spread evenly over layered cake. If it appears to be too thick, then I get rid of any extra chocolate.
Here are some photos of the steps:
Make sure to beat the eggs, sugar and butter first.
Slowly add the flour with a spoon to avoid clumps.
Spread the dough one a greased spring form bottom as mentioned above.
Try to make the layer of dough as thin as possible.
And let it get golden brown in the oven.
Alternate the jelly and vanilla pudding in between the layers.
And at the end give the cake a nice layer of chocolate glaze.
The Schichttorte German layered cake actually tastes the best when resting for about 12 hours in the fridge so the dough layers can soak up the jelly and pudding.
I love to hear when you guys actually try to make my recipes and what you think. I’ve heard only good things from everyone who has tried my husband’s Banoffee pie which you can find HERE.
So please let me know if you try it, ok?
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