250g Luxlait Rose butter, soft + extra to grease
1 pinch salt
1 sachet vanilla sugar
5 tbsp rum
2 tsp baking powder
For the layers:
1 ½ tbsp sugar
1 ½ tbsp rum
4 tbsp apricot jam
For the icing:
180g icing sugar
2 tbsp rum
2 tbsp water
For 1 rectangular cake tray measuring 25x20cm – Prep: 1 hour 15 mins
Grease a 25 x 20cm cake tin and line the base with baking paper.
In a large bowl, beat the butter, sugar and vanilla sugar. Add the eggs, one at a time and beat between additions. Add the rum and beat some more.
In a separate bowl, mix the flour, cornstarch, baking powder and a pinch of salt. Gradually add the flour mix to the butter mix, beating between additions.
Preheat the oven grill to high.
Spread a thin, even layer of batter onto the base of the cake tin and grill just below the oven grill for about 3 minutes until the top has browned.
Meanwhile, put 1½ tbsp sugar, 75ml water and 1½ tbsp rum into a small saucepan and heat until all the sugar has dissolved.
Heat up the apricot jam in a separate saucepan so it becomes runny.
Take the cake tin out of the oven and brush the surface with some apricot jam, then add another thin, even layer of batter. Grill for another 3 minutes until it has set.
Once the second layer is baked, brush some of the rum syrup over the cake.
Spread another layer of batter on top of the cake, pop under the grill for 3 minutes, then brush the grilled surface with apricot jam. Repeat this process until all the dough is used up – alternating between apricot jam and syrup layers (you will get about 10 layers).
Once you get to the last layer, heat the oven to 180°C fan. Bake the cake for 10 minutes to ensure the cake is fully baked.
Leave the cake to cool in its tin for 15 minutes. Turn out onto a wire rack and leave to cool completely (best overnight).
Once the cake is cool, prepare the icing by mixing all the ingredients together in a small bowl. Spread over the top of the cake and leave to set for a few hours.
Once the icing has set, cut the cake into thin slices and serve.
This cake keeps wrapped in foil for 4 days.
TIP: The Bamkuch tastes best 3 days after baking, as the flavours will have fully developped.