Prince Regent Cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3.5 11
Wafer-thin sponge cake bases and a heavenly filling of chocolate butter cream - these are the characteristics of the classic Prinzregententorte.
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 16
  • 1/2 l Milk
  • 1 package (45 g) Chocolate Flavoured Pudding Powder
  • 325 g Sugar
  • 500 g Butter
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 200 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 1 1/2 - 2 TABLESPOONS Cocoa powder
  • 250 g Dark chocolate coating
  • 25 g Pistachios
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Bring the milk, except for 5 tablespoons, to the boil in a pot. Mix the remaining milk, pudding powder and 75 g sugar. Stir into the milk and bring to the boil again. Pour into a bowl and cover with cling film to prevent skin formation.

  2. 2

    Let the pudding cool down. Take 1 pack of butter out of the fridge in time to ensure that it has the same temperature as the pudding later. For the sponge mixture, mix the remaining butter and sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy.

  3. 3

    Then stir in the eggs bit by bit. Mix flour, cornstarch and baking powder and stir into the dough by the spoonful. Grease a springform pan (26 cm Ø) and spread about 3 tablespoons of dough evenly on top.

  4. 4

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 8-10 minutes until golden brown. Remove from the springform pan base immediately after baking and let it cool down. Bake a total of 7 thin bases in this way.

  5. 5

    For the cream, whisk butter for 10-15 minutes until creamy white. Add chocolate pudding by the spoonful while stirring. Finally, stir 1 tablespoon of cocoa into the finished chocolate butter cream. Remove 4-5 tablespoons of cream and fill into a piping bag with star-shaped spout.

  6. 6

    Spread the rest of the cream thinly on the sponge cake bases and put them together to form a cake. Do not spread the top cake base. Put the cake in a cool place. Meanwhile melt the chocolate coating in a hot water bath, let it cool down and then warm it up again.

  7. 7

    Pour couverture over the cake so that the sides of the couverture only partially cover the dough and the filling. Allow to set. Garnish the cake with buttercream tuffs and dust with cocoa. Halve some pistachios and decorate the tuffs with them.

  8. 8

    Chop the rest of the pistachios and sprinkle them in the middle of the cake. Keep cool until serving.

Categories & Tags

Cakes & PastriesexoticCake