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Prince Regent Cake

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  Eggs 7 , separated
  Sugar 150 Gram (3/4 Cup)
  Salt 1 Pinch
  Self rising flour 150 Gram (1 Cup)
  Milk 300 Milliliter (1 1/4 Cup)
  Cornstarch 25 Gram (1/4 Cup)
  Sugar 50 Gram (1/4 Cup)
  Egg yolk 1
  Butter 18 Tablespoon (250 Gram)
  Semi-sweet chocolate 9 Ounce (250 Gram)
  Unsweetened cocoa powder 50 Gram, sifted (1/2 Cup)

Grease and flour baking sheets.
Preheat oven to 425°F (220°C).
To make cake, put egg yolks, half the sugar and salt into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; beat in remaining sugar.
Fold into egg yolk mixture.
Sift flour over egg mixture and fold in.
Spread batter evenly in six 10-inch (25-cm) rounds on prepared baking sheets.
Bake 5 to 7 minutes or until a wooden pick inserted in center comes out clean.
Cool on racks.
To make filling and frosting, mix a little milk with cornstarch in a medium bowl.
Heat remaining milk with sugar in a small saucepan.
Stir hot milk mixture into blended cornstarch.
Return to heat and bring to a boil, stirring constantly.
Stir in egg yolk quickly and thoroughly.
Return mixture to bowl; cool.
Cream butter until soft then beat into cooled cornstarch sauce a spoonful at a time.
Melt 2 oz.(50 g) chocolate in a double boiler over low heat.
Beat into cornstarch mixture with cocoa powder.
Spread chocolate cream over cake rounds, placing one on top of the other.
Cover top and sides of cake with chocolate cream.
Refrigerate until set.
Melt remaining chocolate and spread evenly over cake.

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