Prince Regent Cake

Ingredients for 1 servings:

• 7 small eggs
• 180 g sugar
• 200 g butter, soft
• 280 g flour, smooth
• 50 g starch flour
• 1 tsp baking powder
• Fat, for greasing the cake base
• 500 ml milk
• 1 bag of pudding powder, chocolate
• 200 g butter, soft
• 100 g powdered sugar
• 1 shot of rum
• Jam, currant or sloe
• Cake icing, chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Preheat oven to 200°C. Beat butter and sugar until fluffy, gradually adding the egg yolks. Beat the egg whites until stiff peaks form. Mix together the flour, cornstarch, and baking powder. Stir half of the egg whites and all of the flour into the butter and sugar mixture, then fold in the remaining egg whites. Using a spatula, spread 1/6 of the batter onto a cake layer and bake for about 15 minutes. Repeat until all of the batter is used. You will make 6 layers. Always remove from the layer immediately and let cool on a wire rack. Pudding: Cook the pudding according to the package instructions and let cool. Cream: Beat softened butter and sugar until fluffy, stir in the pudding a spoonful at a time, and stir in a dash of rum. Now spread a thin layer of jam onto one layer of cake, spread some of the cream on top, and place the next layer on top. Continue until the last layer is on top. Put a little cream for decoration into a bag with a star-shaped nozzle. Now, gently press the cake down with a round wooden plate to make it nice and flat. Spread jam all over the cake and refrigerate for 1 hour. Cover with icing and decorate with cream.