Prinzregententorte

Ingredients

• 1 packet chocolate pudding powder (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
• 4 eggs
• 250 g sugar
• a pinch of salt
• 1 tsp grated lemon zest
• 250 g liquid butter
• 200 g Flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

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

3. 3.

   In a greased springform pan, 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 powder with starch, sugar and cocoa into a little cold milk until smooth. Bring the remaining milk to a boil, pour in the prepared mixture and let it simmer briefly, then remove from heat and cool. Beat the soft butter until fluffy and fold in the pudding by spoonfuls. Set aside 2-3 tbsp of the cream for garnish.

5. 5.

   Spread the cooled cake layers with the cream and stack them. Place 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 it around the cake with a wide brush. Fill a piping bag with the remaining cream and decorate the cake. Chill until set.