Prince Regent Cake

Ingredients for 1 servings:

• 11 eggs
• 220 g powdered sugar
• 180 g flour
• 300 g butter
• 500 ml milk
• 50 g starch flour or corn flour or potato flour
• 280 g sugar
• 80 g cocoa powder
• 150 g chocolate (dark) or block chocolate or couverture)
• 150 g jam (apricot)
• 300 g couverture, dark or semisweet chocolate
• 50 g butter or coconut oil

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

the original with real buttercream

First, bake 6-7 round cakes. Sift the powdered sugar into a bowl. Sift the flour into a second bowl. Separate 9 eggs. Put the egg yolks and 1/3 of the powdered sugar into a third bowl and beat for at least 1 minute until frothy. Put the egg whites and 1/3 of the powdered sugar into a fourth bowl and beat until stiff peaks form, slowly stirring in the remaining powdered sugar. The mixture will be firm enough to cut. Now first stir 1/4 of the egg whites into the egg yolk mixture, then carefully fold in the rest of the egg whites and the sifted flour. Line all available baking sheets with baking paper. Place a 26 cm springform pan on top and spread 1/6 of the batter into it with a spatula so that the baking paper is no longer visible. Carefully lift the ring upwards and repeat on the other baking sheets. This will make 6 cakes. Bake in a preheated oven at 200°C (convection oven) for about 5 minutes, until firm and lightly golden brown, but not brittle anywhere. Caution: They can quickly become too dark, especially around the edges. This makes them easier to break when removed. It’s better to bake for too short a time than too long. Remove the bases from the oven, place them next to each other, and cover with the baking sheets to cool (the condensation will keep them moist and elastic). For the buttercream filling, heat the milk and 150g of chopped dark chocolate in a saucepan, stirring constantly. In a bowl, mix the cornstarch, sugar, and cocoa powder. Add the remaining 2 eggs. Gradually add a little of the milk, whisking until smooth, ensuring there are no lumps. Melt the butter in the microwave or in a saucepan and heat. As soon as the milk and chocolate are almost boiling, remove from the heat and vigorously whisk in the cornstarch, sugar, cocoa powder, egg, and milk mixture. This will thicken the mixture. Continue stirring and heating until the mixture bubbles once. Then immediately remove from the heat and stir a little more to prevent it from burning. The mixture will cool slightly, while the butter needs to be heated to approximately the same temperature as the mixture. Then stir it into the mixture and refrigerate the now-finished buttercream until it is almost spreadable. Alternately, take one layer at a time and spread 1/6 of the buttercream on top. Then add another layer and 1/6 of the buttercream. Repeat this process until all the layers are used and only 1/6 of the buttercream remains. Brush the top layer with slightly warmed and strained apricot jam, which seals the cake and prevents it from drying out. Use the remaining 1/6 of the buttercream that’s still unused for the edge of the cake to create a flat surface and smooth out any gaps or grooves between the layers. Chill the cake. Meanwhile, melt about 50g of butter or coconut oil in a saucepan. Add the 300g of couverture or dark chocolate and stir to melt. Add more butter if needed (the icing shouldn’t be thick, but it shouldn’t run when poured onto the cake either). Drizzle this icing over the cake (only brush and spread if necessary—poured, on the other hand, creates a very nice, even surface) and chill again until ready to serve.