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Prinz Regent cake

Prinzregententorte

Preparation time: 80 minutes, excluding cooling time

Baking time: about 8 minutes per base

About 16 pieces

For the springform mould (diameter 26 cm/10¼ in)

a little fat

baking parchment (optional)

For the sponge

250 g/9 oz (1¼ cups) soft butter

or margarine

250 g/9 oz (1¼ cups) sugar

1 sachet vanilla sugar

1 pinch salt

4 eggs (medium)

200 g/7 oz (2 cups) plain (all purpose) flour

50 g/2 oz (6 tablespoons) cornflour (cornstarch)

1 level teaspoon baking powder

For the butter cream

40 g/1½ oz (5 tablespoons) custard powder (chocolate pudding mix)

70 g/2½ oz (1⁄3 cup) sugar

500 ml/17 fl oz (2¼ cups) whole milk

250 g/9 oz (1¼ cups) soft butter

For the glaze

150 g/5 oz dark chocolate

25 ml/¾ oz (1⁄8 cup) coconut oil

Per piece

P: 5 g, F: 34 g, C: 42 g, kcal: 495

1Grease the base of the springform mould. Preheat the oven.

Top/bottom heat: 180 °C/350 °F (Gas mark 4)

Fan oven: about 160 °C/325 °F (Gas mark 3)

2For the sponge, whisk the butter or margarine using a hand-mixer with whisk attachment on the highest setting until smooth. Gradually stir in sugar, vanilla sugar and salt. Continue whisking until the sponge has become compact. Gradually stir in eggs (one egg about every ½ minute).

3Combine flour with the cornflour (cornstarch) and baking powder and whisk them in on a medium setting in two instalments. Then bake 7–8 bases from the sponge mixture. For each of these, spread 3 good tablespoons of the sponge mixture on the base of the springform mould (taking care that the layer at the edge is not too thin so that the base does not darken too much there).

4Place the bases one after another, without the ring part of the springform mould, on the grid in the middle of the preheated oven (2 bases together if using a fan oven). Bake for about 8 minutes until light brown.

5Ease the bases from the springform base immediately after baking and leave to cool individually on different cake racks.

6For the butter cream, prepare custard using custard powder, sugar and milk, according to the package instructions but with 70 g/2½ oz of sugar. Leave the custard to cool (do not refrigerate), stirring occasionally. Whisk the butter using a hand-mixer with whisk attachment until smooth. Whisk in the custard, one tablespoon at a time. When doing so, ensure that the butter and custard are at room temperature, otherwise the butter cream will curdle.

7Cover all the individual cake bases except one with the butter cream and assemble the cake by placing the bases on top of each other. The top layer should be the one that is not covered with butter cream. Put the cake in the refrigerator for about 1 hour.

8For the glaze, break the chocolate into small pieces and melt it with the coconut oil in a bain-marie, on a low heat while stirring all the time.

9Pour the glaze into the middle of the cake’s top surface. Tilt the cake slightly to distribute the glaze evenly over the whole surface and right up to the edge. If necessary, spread the glaze with a knife at the edge. To ensure that the surface is even, tap the cake on the work surface. Allow the glaze to solidify. Put the cake in the fridge until it is served.

TIPS

Fill a piping bag with some of the butter cream. Decorate the cake with it, add some chocolate biscuits and sprinkle with chocolate shavings.

Draw the base of the springform mould on baking paper, one sheet for each base. Spread 3 tablespoons of the sponge mixture on each one and bake on a baking tray.

You can also use milk chocolate instead of dark chocolate.