🍽️ Classic Prinzregententorte

Name: Classic Prinzregententorte
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eggs; 270 g coconut blossom sugar; 1 pinch salt; 1 tsp grated lemon zest; 500 g butter; 200 g spelt wholemeal flour; 2 tbsp cornstarch; 1 tsp baking powder; 1 packet chocolate pudding powder; 2 tsp cornstarch; 2 tbsp cocoa powder; 500 ml milk (3.5% fat); 250 g dark chocolate couverture

462 kcal · 30 min · 4 servings

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Ingredients

4 eggs
270 g coconut blossom sugar
1 pinch salt
1 tsp grated lemon zest
500 g butter
200 g spelt wholemeal flour
2 tbsp cornstarch
1 tsp baking powder
1 packet chocolate pudding powder
2 tsp cornstarch
2 tbsp cocoa powder
500 ml milk (3.5% fat)
250 g dark chocolate couverture

Instructions

1. Separate the eggs. Set the egg yolks aside.
2. Whisk the egg yolks with 200 g of coconut blossom sugar until the mixture is frothy.
3. Stir in a pinch of salt, the lemon zest, and 250 g of melted butter into the egg yolk mixture.
4. Mix flour, starch, and baking powder in a separate bowl.
5. Stir the flour mixture into the butter-egg yolk mixture in batches.
6. Beat the egg whites until they form stiff peaks.
7. Gently fold the egg whites into the batter.
8. Divide the dough into 8 equal portions.
9. Preheat the oven to 200 °C (180 °C for fan-assisted or Gas Mark 3).
10. Bake the 8 dough portions one after another as thin layers in a springform pan.
11. Bake each layer for 6 to 8 minutes.
12. Immediately release the baked layers from the pan.
13. Let the layers cool completely on a wire rack.
14. Whisk pudding powder, starch, sugar, and cocoa with a little cold milk to form a smooth paste.
15. Bring the remaining milk to a boil.
16. Pour the prepared pudding mixture into the boiling milk.
17. Bring the mixture to a brief boil while stirring.
18. Remove the pot from the heat and let the pudding mixture cool down.
19. Beat the soft butter until fluffy.
20. Stir the cooled pudding into the butter spoonful by spoonful.
21. Spread the cream over 7 of the cooled cake layers.
22. Stack the creamed layers on top of each other.
23. Place the final uncreamed layer on top to finish.
24. Chop the chocolate couverture roughly.
25. Melt the chocolate couverture over a bowl of hot water.
26. Let the melted chocolate cool down slightly.
27. Spread the chocolate around the entire cake with a wide spatula once it starts to thicken.
28. Place the cake in the refrigerator until the chocolate is completely set.

Nutrition per serving

kcal: 462
Protein: 7 g · Fett/Fat: 30 g · Carbs: 41 g