Prince Regent Cake

Ingredients for 1 servings:

• 375 g butter or margarine
• 375 g sugar
• 2 packets of vanilla sugar
• 6 eggs
• 1 pinch of salt (a good pinch)
• 300 g flour
• 75 g cornstarch
• 1 ½ packets of baking powder
• 1 packet of vanilla pudding powder
• 500 ml milk
• 100 g sugar
• 10 g cocoa powder, unsweetened
• 50 g coconut oil, melted
• 250 g butter or margarine
• 150 g powdered sugar
• 30 g cocoa powder, unsweetened
• 2 tbsp water, hot
• 20 g coconut oil, melted

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 12 minutes

Grandma’s way

For the pastry, cream the butter until fluffy, then stir in the sugar and vanilla sugar. Add the eggs one at a time, beating well with a pinch of salt. Then sift the flour, cornstarch, and baking powder and fold into the egg-butter mixture. Line a springform pan with baking paper and pour in a thin layer of batter. Place in a preheated oven at 175°C (fan oven) for about 12 minutes. Bake 7 layers in this way. Let the layers cool. Tip: I measure the batter evenly into 7 bowls so that the layers are the same thickness. I also prepare 3 springform pans at the same time and place them in the oven together. However, this only works with fan oven. For the cream, cook the pudding with the milk and sugar. Let the pudding cool completely. Allow the butter or margarine to come to room temperature. Cream the butter or margarine until fluffy, then add the pudding a tablespoon at a time and continue stirring. Then stir in the cocoa and melted coconut oil. Set aside some buttercream for decoration. Place a ring around the first layer and spread a thin layer of buttercream, then place the next layer on top. Repeat this process for all the layers. Do not spread any buttercream on the last layer. For the icing, mix the sifted icing sugar with the cocoa powder. Then add the melted coconut oil and hot water and mix. Spread the icing on the last layer. Refrigerate for a short time. Then carefully loosen the cake ring from the cake with a knife. Spread a little more buttercream on the edge and use a fork to create a ridged pattern from the bottom to the top. Fill the remaining buttercream into a piping bag and decorate the cake as desired. Then refrigerate for 2 hours.