Prince Regent Cake
A classic chocolate cake recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 7 egg yolks
- 150 g sugar
- 1 pinch salt
- 7 egg whites
- 150 g flour
- 500 ml milk
- 1 packet vanilla pudding powder
- 2 egg yolks
- 100 g sugar
- 250 g butter
- 50 g cocoa powder
- 50 g dark chocolate
- 200 g chocolate glaze
- butter
- flour
Instructions
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1.
Preheat the oven to 200°C fan-forced.
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2.
If possible, grease and dust two or three baking trays (26 cm diameter) with flour. Whisk the egg yolks with half the sugar and salt until fluffy. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the mixture. Sift the flour over and mix gently. Spread six 26 cm layers of sponge batter onto the trays and bake for 5-7 minutes on a middle rack.
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3.
For the cream, reserve 4 tbsp milk and whisk it with the pudding powder and an egg yolk. Bring the remaining milk to a boil with sugar, stir in the pudding powder, then simmer and cool while stirring frequently to prevent skin formation. Cream the butter until fluffy and fold in spoonfuls of the pudding mixture. Finally fold in cocoa and melted dark chocolate.
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4.
Spread the sponge layers with cream and assemble. Cover the top and edges of the cake with the remaining cream. Chill until set. Coat the cake with chocolate glaze melted in a warm water bath.
