Classic Prince Regent Cake

Ingredients

• 4 eggs
• 250 g sugar
• 1 pinch salt
• 1 tsp grated lemon zest
• 250 g liquid butter
• 200 g Flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 1 packet chocolate pudding mix (for 500 ml milk)
• 2 tsp cornstarch
• 100 g sugar
• 2 tbsp cocoa powder
• 500 ml milk
• 300 g butter
• butter for pan
• 250 g dark chocolate couverture

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs. Beat the yolks with the sugar until fluffy. Stir in salt, lemon zest and liquid butter, then fold in flour, cornstarch and baking powder in batches. Whisk the egg whites into stiff peaks and gently fold them into the batter. Divide the dough into six portions.

3. 3.

   Line a springform pan with butter and bake each of the six thin layers in the preheated oven for 6-8 minutes. Remove immediately from the pan and cool on a wire rack.

4. 4.

   Whisk the pudding mix, cornstarch, sugar and cocoa into a little cold milk until smooth. Bring the remaining milk to a boil, pour in the prepared pudding mixture and let it simmer briefly, then remove from heat and allow to cool. Beat the soft butter until fluffy and fold in the pudding by spoonfuls. Set aside 2-3 tbsp of the cream for garnish if desired.

5. 5.

   Spread the cooled cake layers with the cream and stack them, placing the final layer on top.

6. 6.

   To coat, roughly chop the couverture and melt it over a hot water bath. Let it cool slightly; as soon as it starts to thicken, spread the chocolate all around the cake with a wide brush. Fill any remaining cream into a piping bag with a round tip and decorate the cake. Chill until set.