Regina's Prince Regent Cake

Ingredients for 1 servings:

• 450 ml milk
• 1 pack of pudding powder, chocolate
• 2 tbsp cocoa powder, unsweetened
• 200 g sugar
• 6 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g flour
• 25 g cornstarch
• 250 g butter, very soft
• 250 g dark chocolate coating
• 250 g chocolate coating, whole milk

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

according to my grandmum’s old recipe

Take 10 tablespoons of the milk and mix with the pudding powder, cocoa, and 75g of the sugar. Bring the rest of the milk to a boil and stir into the milk-chocolate mixture. Bring back to a boil briefly, stirring vigorously. (This should take about 1-2 minutes.) Pour the pudding into a cold, rinsed bowl, cover, and let cool. Separate the eggs and beat the egg whites with the remaining sugar, vanilla sugar, and salt until stiff peaks form. Beat in the egg whites. Mix the flour with the cornstarch and carefully fold into the egg white mixture. Grease a springform pan thoroughly. Spread about 7 tablespoons of the batter on top and smooth it down (ideally enough to just cover the bottom). Bake in a preheated oven at 195°C (convection oven) for 5 minutes. Carefully remove from the pan and let cool. Rinse the springform pan, grease it well again, and spread a thin layer of batter on top again. Repeat this process until all the batter is used up. (This will make about 8 layers, depending on the thickness.) Beat the butter for 5 minutes until very fluffy. Add a spoonful of pudding cream. 1. Enclose the first layer with the cake border and spread with the cream. 2. Place the layer on top and spread again. Repeat this process until you reach the last layer. Spread the remaining cream evenly over the second-to-last layer and place the last layer on top. Refrigerate the cake for at least 3 hours. (Be sure to cover it.) Meanwhile, roughly chop the chocolate coating separately and melt it in a bain-marie. Let it cool briefly and then reheat. Spread the cooled cake with the dark chocolate coating, then decorate with milk chocolate coating as desired. (Grandmum waited 15 minutes and then simply spread the milk chocolate coating. It created a great marbled pattern.) Chill everything thoroughly. Makes about 16 cakes.