Prince Regent Cake

Ingredients for 1 servings:

• 9 eggs
• 360 g sugar
• 400 g flour
• 1 packet of baking powder
• 500 ml milk
• 1 pack of pudding powder (chocolate)
• 1 bar of dark chocolate
• 250 g butter
• some rum, possibly mixed with some mineral water
• 200 g dark chocolate coating

Instructions

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

8 layers quickly and easily with a cream that is not, as is often the case, too sweet

For the sponge cake: 1. Version (the quicker one, takes about 45 minutes): Make a sponge cake batter from 4 eggs, 180g sugar, 200g flour, and a little baking powder. The easiest way to do this is to beat the 4 eggs with the sugar until very light and fluffy, then briefly stir in the flour and a little baking powder. Then pour half of the batter into each of two springform pans lined with baking paper (with rims!) and bake at about 180°C (350°F). The baking time can vary depending on your oven; mine usually takes 10-15 minutes. Do the finger test: lightly press the batter into the pan with your finger; if the batter rises back up on its own, it’s ready. Repeat this process with another 4 eggs, the remaining sugar, flour, and a little baking powder. After the 4 layers have cooled, cut the resulting 4 layers in half again to make 8 layers. Important: take your time and work carefully! If you make a mistake, it’s not so bad; the batter will “glue together” with the cream anyway, and any cracks won’t be noticeable. 2nd version (for those with plenty of time, takes 1-2 hours, depending on practice): Make the sponge cake batter from 1 egg, 45g sugar, 50g flour, and a little baking powder and pour it into a springform pan (with a rim) lined with baking paper. Spread it evenly. I find it works best with a spatula, as it allows you to work right up to the edges. Repeat the process again, filling the second springform pan. Then place both springform pans in the oven and bake at 180g fan/gas mark 3 for 5-10 minutes (depending on your oven). With this version, check frequently when the batter is ready. Then repeat the same process until all 8 layers are baked. You could also make the batter from 2 eggs at once and then divide it into 2 layers. Personally, I prefer making each layer individually rather than dividing it (for accuracy). For the cream, use 5-6 tablespoons of milk to mix the pudding mix and stir the egg into the rest. Bring the milk (with egg) to a boil, stir in the mixed pudding mix (no sugar!), and cook the pudding according to the package instructions. Stir the roughly chopped dark chocolate into the still-hot pudding and let it melt completely. Cover the pudding with plastic wrap to prevent a skin from forming and let it cool. When the pudding and butter are at room temperature (this will take a few hours!), cream the butter until creamy and stir in the pudding a spoonful at a time. Assemble the cake: Place the first layer on a cake plate, soak it in a little rum, spread some cream on it (roughly 2-3 tablespoons), then place the second layer on top and proceed as with the first until all the layers are stacked on top of each other. Spread the cream on the last layer as well and smooth out the edges with the remaining cream (there won’t be much left). Melt the dark chocolate coating in a water bath and cover the cake from top to bottom. If possible, score the cake slices with a knife while the chocolate is still slightly dry; this makes cutting much easier! It tastes best if it’s allowed to sit overnight.