Solid Layer Cake
Solid layer cake (Gentlemen cake) is called Herrentorte in Germany.
Ingredients for shortcrust pastry:
- 250 g (9 oz) all purpose flour
- 125 g (4.5 oz) of Dr. Oetker Gustin OR corn starch
- 3 leveled teaspoons of Dr. Oetker Baking Powder
- 1 egg XL
- 1 leveled teaspoon of salt
- 2–3 tablespoons of milk or water
- 250 g (9 oz) of soft cold butter
Ingredients for filling of Solid Layer Cake:
- 200 g (7 oz) of sliced hot Capocollo ham from Boar’s Head
- 200 g (7 oz) of sliced Beechwood Smoked Black Forest ham from Boar’s Head
- 125 g (4.5 oz) of butter
- 300 g (10.5 oz) of quark OR crème fraîche
- 226 g (8 oz) of Philadelphia Cream Cheese
- 250 ml (8.5 oz) heavy whipping cream
Ingredients for decoration:
- 400 ml (13.5 oz) of heavy whipping cream
- 3 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
- 12-16 slices of Prosciutto ham from Boar’s Head
- 3 slices of pumpernickel bread
Preparation of shortcrust pastry:
Mix flour, corn starch, and baking powder and sieve it in a bowl. Add the salt. Place the egg in the center and the butter in pieces spread on the sides. Pour in the milk and knead all the ingredients with your hands until the dough is nice and smooth. If the dough is sticky, place it in the refrigerator for a half hour. Divide the dough in 3 equal pieces (about 236 g— 8.5 oz each). Cover the bottom of a springform with baking paper cut into a circle. Roll each piece of dough evenly in the springform using a small roller. Poke holes with a fork, so the rolled dough will not break during baking.
Preheat the oven to 200°C – 392°F. When ready, place your pastry on the middle rack and bake for about 15–18 minutes. This is the first crust. Bake the remaining crusts—one right after the other. When the crust is done, remove from oven and let it cool down.
Preparation of filling for Solid Layer Cake:
Use a food grinder to grind the Capoccollo and Black Forest ham. Whip 250 ml (8.5 oz) of whipping cream until stiff. In a separate bowl, use your handheld electric mixer to mix the 125 g (4.5 oz) of soft butter. Add in quark and cream cheese and mix it all until smooth. Add the stiff whipping cream and the ground Capocollo and Black Forest ham. Mix again.
Take one of your shortcrust pastries and place it on a cake turntable. Cover it on the outside either with either your springform ring or use a cake ring. Spread half of the filling onto the pastry. Place the second pastry crust on top. Spread the other half of the filling onto it and then cover with the third pastry crust.
Preparation for decoration of the layer cake:
Pass the pumpernickel through a food mill using the large insert, so that it creates breadcrumbs. Whip 400 ml (13.5) of whipping cream with Dr. Oetker Whip it until stiff. Spread the whipped cream on the sides and top of your cake. Use a spatula to decorate the sides of the cake with the bread crumbs. Draw lines with a knife or a cake divider on the top of your cake to mark the slices. It also will help you to decorate the top. I use a cake divider for 14 slices. Cake dividers are also available for 10, 12, and 16 slices.
Before you start decorating the top of your solid layer cake, sprinkle some paprika on the lines of your cake and move the cake onto the serving plate. Fold the prosciutto in half and roll it into a cone shape. Fill it with the washed parsley. At the center of the cake, you can add sliced pickles. You are done and your Herrentorte is ready to be served.
This layer cake is always a great addition to a New Year’s Eve Party at home.