Prince Regent Cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• some salt
• 200 g flour
• 50 g cornstarch (e.g. Gustin)
• 1 tsp, leveled baking powder
• 1 pack of pudding powder (chocolate)
• 1 tbsp cocoa powder
• 100 g sugar
• ½ liter of milk
• 50 g coconut oil
• 200 g butter or margarine
• 150 g powdered sugar
• 25 g cocoa powder
• 20 g butter or coconut oil, melted
• 2 tbsp water, hot (more if needed)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

For the batter, cream the fat until fluffy and then add the sugar, vanilla sugar, eggs and salt one after the other. Gradually stir in the sifted flour, cornstarch and baking powder. Make about 8 cake layers from the batter. Spread just under 2 tablespoons of the batter into each greased 26 cm springform pan. Make sure the batter is not too thin around the edges so that the base doesn’t get too dark. Tip: Remove the cake layers from the springform pan immediately after baking. Later, when they have cooled, they will break! Bake each layer without the springform pan edges until they are light brown. Bake each layer in a preheated oven at 220°C for about 7 minutes. For the chocolate buttercream, mix the pudding powder, cocoa powder and sugar with 6 tablespoons of the milk. Bring the remaining milk to a boil and remove from the heat. Now add the mixed pudding powder while stirring and bring to a boil again briefly. If you want to use coconut oil, add it to the hot pudding. To prevent a skin from forming, stir the pudding while it cools (tip: simply place cling film on the pudding to prevent a skin from forming). Stir the oil until fluffy and then add the cooled pudding a tablespoon at a time. Make sure that neither the oil nor the pudding is too cold, as this will cause it to curdle! Once the baked layers have cooled, spread the first layer with the chocolate buttercream and place the next layer on top. Then cover this with the cream, and so on. The last layer must consist of a single layer. For the icing, mix the icing sugar (sifted with cocoa powder) with the melted oil and enough hot water until smooth and thick. Then cover the cake with this.