Prince Regent Cake

Ingredients for 1 servings:

• 8 eggs, separated
• 250 g sugar
• 1 packet of vanilla sugar
• 200 g flour (type 405 or 550)
• ½ tsp baking powder
• 60 g nougat
• 200 g margarine
• 1 packet of vanilla pudding powder
• n. B. Milk, according to package instructions
• n. B. sugar, according to package instructions
• 2 tbsp cocoa powder
• 200 g dark chocolate coating
• 20 g butter or coconut oil

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 30 minutes

according to my aunt’s recipe

Prepare the bases and pudding the day before. For the base, beat the egg whites with sugar and vanilla sugar until stiff peaks form, then stir in the egg yolks. Fold in the flour and baking powder. Draw circles on baking paper with a diameter of approximately 26 cm and spread about 2 tablespoons of batter evenly on them. Repeat the process. This batter will make about 8-9 bases. Tip: Instead of drawing the circles, you can also use the base of a springform pan. Bake two bases at a time at 180°C (fan oven) until light brown. This takes about 6-8 minutes. Cool on a wire rack with the baking paper on them, then stack them with the baking paper, cover loosely, and let rest overnight (important!). Prepare the vanilla pudding according to the package instructions with milk and sugar and store in the refrigerator covered with plastic wrap (directly on the pudding to prevent a skin from forming) until the next day. When preparing the cream, make sure all ingredients are at the same temperature. Stir the nougat until smooth and fluffy with the margarine. Stir in the vanilla pudding from the previous day and 2-3 tablespoons of cocoa powder. Remove the cake layers from the baking paper, spread a thin layer of cream, and stack them on top (without the cream on the top layer). If necessary, trim the sides and spread evenly with cream. Cut the chocolate coating into small pieces and melt slowly in a bain-marie. If desired, add another 20 g of butter or coconut oil. Spread a thin layer of warm chocolate coating over the cake. Once cooled, the cake is ready to eat. However, it tastes best if left to stand overnight.