Schichttorte German-style “Tree Cake”

1. Grease a 9 inch (23 centimetre) springform pan and line the bottom with parchment paper. Grease the parchment paper, as well.

2. Whisk together the flour, cornstarch and salt until well-combined.

3. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the sugar and almond paste on medium speed until crumbly; about 3 minutes.

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4. Add the butter and beat until mixture is pale and fluffy; 5 minutes.

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5. Add the egg yolks, one at a time, beating in each egg fully before adding the next.

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6. Beat in the rum and vanilla.

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7. Reduce speed to low and sift in the flour mixture. Beat until just-combined.

8. In a separate, clean bowl, beat the egg whites to soft peaks. Add the 2 tablespoons (25 grams) of Redpath® Granulated Sugar and beat to firm peaks.

9. Whisk a large spoonful of the egg whites into the batter to loosen it. Gently fold in the rest of the egg whites (in 3 separate additions).

10. Preheat the broiler on high and place oven rack in the lowest position.

11. Warm ½ cup (155 grams) apricot jam in the microwave until smooth.

12. Spoon ½ cup (120 ml) of the batter into the pan and spread to cover bottom of the pan with a pastry brush

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13. Place pan under the broiler until the batter turns a deep golden brown; 1 to 2 minutes. Repeat until you have 3 layers.

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14. Spread the third layer with about 3 tablespoons (19 grams) of apricot jam.

15. Repeat spreading the batter, broiling the layers and spreading jam every 3 layers until all the batter has been used (you should have about 10 cake layers).

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16. Allow cake to completely cool in the pan.

17. Warm the remaining 1/2 cup (155 grams) of apricot jam and pass through a sieve.

18. Remove cake from pan and spread top and sides with the strained apricot jam. Chill in the refrigerator while preparing the glaze.

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1. Place the chocolate in a medium heatproof bowl.

2. Heat the cream in a small saucepan until it just reaches a simmer.

3. Pour the cream over the chocolate and allow to sit for 5 minutes.

4. Gently stir the cream and chocolate until it is smooth and shiny.

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1. Pour the glaze over the chilled cake and using an offset spatula smooth the glaze over the top and sides.

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2. Garnish with toasted almonds if desired.

3. Transfer cake to refrigerator for 20 minutes before slicing and serving.

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