Prince Regent cake with marzipan topping and chocolate buttercream

Ingredients for 1 servings:

• 225 g powdered sugar
• 180 g flour
• 1 ½ tsp baking powder
• 9 eggs
• 1 tbsp vanilla pudding powder
• 500 ml milk
• 300 g butter
• 300 g sugar
• 50 g cocoa powder
• 100 g dark chocolate coating
• 200 g marzipan
• 100 g powdered sugar
• 300 g dark chocolate coating

Instructions

Working time approx. 3 hours; Rest time approx. 2 hours; Total time approx. 5 hours

with six floors

For the cream, cook a pudding according to the instructions using 500 ml milk, 40 g sugar, vanilla pudding powder, and 50 g cocoa powder. Stir 250 g sugar into the warm pudding. Let the pudding cool. If you don’t have any vanilla pudding powder, see the tip below*. The pudding and butter need to be at room temperature later, so remember to take the butter out of the fridge in good time. Now you need to make the six layers, for which you need to repeat the following recipe three times: For each layer, use 3 eggs (separated), 75 g powdered sugar (sifted), 60 g flour, and 1/2 teaspoon baking powder. Preheat oven to 200 °C – 220 °C and prepare two baking sheets lined with baking paper and a 26 cm springform pan. Mix together the flour and baking powder. Beat the egg yolks with one-third of the powdered sugar until frothy. Beat the egg whites with another third until semi-stiff. Then slowly beat in the remaining powdered sugar until the egg whites are stiff. Now stir a small amount of the egg whites into the egg yolk mixture and then fold in the remaining egg whites with the flour and baking powder mixture. Now place the ring on the first piece of baking paper and spread half of the batter evenly. Now remove the springform pan and bake the batter in the preheated oven until golden brown – be sure to check it regularly, as the thin base burns quickly. Meanwhile, prepare the second half in the same way. As soon as the first half is no longer moist, remove it from the oven and then immediately from the baking sheet (otherwise it will burn). Now bake the second layer in the same way. For the cream, the pudding must be cooled and the butter must be at room temperature. Now melt the chocolate coating (not too warm!) and cut the butter into small pieces (this makes it easier to mix). Now it’s best to press the pudding through a sieve and gradually mix it with the butter. Then stir in the chocolate coating. Roll out the marzipan and 100g of powdered sugar to form a marzipan sheet the size of the springform pan. Remove the first layer from the baking paper and place it on a cake base or similar. Spread the first portion of the cream mixture evenly over the base, ideally leaving a small amount of space from the edge so the cream doesn’t squeeze out later. Place the second layer on top and press down lightly. Repeat this process with all layers. Depending on your taste (and the remaining cream), spread a final layer of cream on the last layer and place the marzipan lid on top (or place the lid on without any cream). The remaining cream can be spread around the edge of the cake. Place the opened springform pan around the cake and refrigerate for about an hour. While the cake cools and sets in the refrigerator, melt the remaining chocolate coating in a water bath. It’s best to cool slightly afterwards, but don’t let it set again. Place the cake on a rack, ideally on baking paper or similar. Now spread the chocolate coating over the top and around the edges of the cake. Use a cake divider or similar to mark out 16 slices. Now place the cake in the refrigerator. After the chocolate coating has set and before serving, trace the lines across the entire chocolate coating (including the edges!) with a warmed knife. This makes cutting much easier later. *Tip: If you don’t have any pudding powder or want to use fewer ready-made products, you can try the following recipe: Mix 6-10 tablespoons of milk with one egg yolk, 50g cornstarch, and 50g sugar. Boil the remaining milk with 50g cocoa powder and 1 packet of vanilla extract. When the milk boils (but not before!), add the cornstarch mixture while stirring and bring back to a boil. If the pudding doesn’t set, add a little more cornstarch.