Prinzregent Torte

It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special.
Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 9

    ounces butter salted

  • 9

    ounces sugar

  • 1/8

    teaspoon vanilla extract

  • 4

    large eggs beaten

  • 1 2/3

    cups cake flour about, (sift before measuring!!)

  • 1/2

    cup cornstarch

  • 1

    teaspoon baking powder

  • Filling

  • 2

    cups chocolate pudding (extra strong)

  • 7

    ounces butter, unsalted

  • 1 2/3

    cups powdered sugar

  • Frosting

  • 1

    ounce cocoa powder bitter

  • 1

    ounce butter melted

  • 3

    tablespoons water boiling, (up to 4 t)

Directions

In an electric mixer, whip the salted butter. Add sugar, vanilla and eggs. Beat smooth. Mix flour with cornstarch and baking powder and sift a second time (you sift it once before you measured it, right?). Add flour mixture to egg mixture, stirring constantly. Make 8 layers, each less than about 1/4 inch thick, by baking each in the bottom of an 8-inch springform layer pan. Do this by cutting a round of baker's parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment. Make sure that it doesn't get too thin at the edges. Bake each layer for 7 minutes in a preheated 400F oven . Stack the layers separated by waxed paper. MAKE THE PUDDING: Use more chocolate in the pudding than you would normally use. If you want to be lazy and use pudding from a mix, then add about a tablespoon of top-quality cocoa to the pudding mix. Stir the pudding while it cools so that it does not congeal. Beat the unsalted butter until it is very smooth. When the butter and pudding are about the same temperature, add the pudding to the butter to get an even, smooth buttercream. Use the pudding/butter mixture as mortar, and layer the cake together, spreading the pudding/butter evenly between the layers. Make sure the layers are even and parallel; if they are not, or if one is not straight, you can mend things with a little extra pudding here and there. Do not put pudding on top of the topmost layer, and try not to get too much on the outside edges. MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa together, add the melted butter while stirring constantly, then add boiling water. Frost the cake, taking pains to make sure the sides are perfectly smooth and the top is perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serving.

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