When my mom was very young, she went to Germany to work in a textile factory as a seamstress. From those years, she brought back this recipe called Blättertorte, which means Layer Cake. She always made this cake on special occasions because it requires a certain amount of time and patience to prepare.
I don’t really know the true origin of this cake. For years, I have searched online and only found stories similar to mine, where it all forms part of a “family legend” with the main protagonist being a mother and her recipe book full of fantastic cakes and sweets. These are especially delightful to the palate and imagination of a child for whom their mother is everything.
What I find fascinating about this recipe is its perfect balance of sugar, acidity, and fat; its delicate texture, which usually doesn't last more than a day (although in the days that follow, its flavor remains absolutely addictive); and its unique aroma—a fragrance that captures you just as you're about to enjoy it.
Although I haven't found its origin and, frankly, I don’t put much effort into it because I prefer to stick with the maternal legend. This cake is loved by everyone who tastes it. To this day, I haven’t come across a “meh” and certainly not an “I don't like it.”
Here I leave you with this beautiful recipe from my mom’s recipe book, and I hope you enjoy it as much or more than I do.
Blätter torte - Step by Step
PREPARATION TIME: 2-3 HOURS
DIFFICULTY: MODERATE
The cake consists of seven layers of almond pie dough. For those without multiple baking sheets, this can become quite a laborious task. If you have two or more baking sheets, the process will go much faster. But remember, the bulk of the work is in the baking.
Once you have the dough ready, there's no need to refrigerate it. In fact, it's best to work it with your fingertips, spreading it out on wax paper. I suggest cutting about seven sheets of wax paper and drawing a circle with a marker, approximately 22 to 25 cm in diameter. Alternatively, you can draw the circle on a piece of paper and use it as a guide under a Silpat or silicone mat. This way, you can spread out all the circles of pie dough and have them ready to go in the oven.
These layers are very delicate, so let them cool for at least 10 minutes before moving them to a plate.
Once these almond cookie layers are ready, place them in the refrigerator for about 30 minutes.
In the meantime, whip the heavy cream and prepare your jams.
Then proceed to alternate the layers with the whipped cream (unsweetened) and the jams, finishing with a dusting of powdered sugar as a final touch. Let the cake chill for 3 to 4 hours before enjoying.
Preparation Time: 1 hour
Baking Time: 1- 2 hours
Total Time: 3 hours
Cost: Medium
Cuisine: German
Calories: 535 Kcal
Almond Pie Dough
250g Butter
250g Flour
125g Almond Flour
125g Sugar
1 Egg white
Filling
250g Heavy Cream
100g Peach Jam
100g Red Berries Jam
Directions
Place the flour, almond flour, butter, and sugar in a food processor. Once the mixture reaches a sandy texture, add the egg white. The dough will be ready in about 1 minute.
Divide the dough into 7 equal parts and work with it at room temperature. You can draw an 18 cm circle on a piece of paper to use as a guide when forming the dough circles.
Bake the layers for about 20 to 25 minutes at 180°C (350°F). Let the layers cool completely.
Whip the heavy cream to stiff peaks (without adding sugar).
Assemble the cake: spread peach jam on the first and fourth layers, red berries jam on the second and fifth layers, and whipped cream on the third and sixth layers. Dust with powdered sugar as a final touch.
Let the cake chill for 3 to 4 hours before enjoying.
