Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup ground almonds
- 1/2 cup milk
- 1/2 cup apricot jam
- 1/2 cup sliced almonds, toasted
Special equipment needed:
- 2 9-inch cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
6. Divide the batter evenly between the prepared cake pans and smooth the surface with an offset spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, spread a layer of apricot jam on top of one cake layer. Place the other cake layer on top of the jam and press down gently.
10. Spread a thin layer of apricot jam over the top and sides of the cake.
11. Sprinkle the toasted sliced almonds over the top and sides of the cake, pressing them gently into the jam.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 45g
Protein: 7g
Fiber: 2g
Sugar: 28g
Sodium: 200mg
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Raspberry or strawberry jam can be used instead of apricot jam.
- Walnuts or pecans can be used instead of sliced almonds.
Variations:
- Add a layer of whipped cream or pastry cream between the cake layers.
- Use chocolate ganache instead of apricot jam for a richer flavor.
- Add almond extract to the cake batter for a stronger almond flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Be careful not to overmix the cake batter once the egg whites are added to prevent deflating them.
- Toast the sliced almonds in a dry skillet over medium heat until lightly browned for added flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, make sure the egg whites are beaten to stiff peaks and gently folded into the batter.
- If the cake is overbaked, it may be dry and crumbly. Check the cake for doneness a few minutes before the recommended baking time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the cake.
Food history:
Prinzregententorte is a classic German cake that was created in honor of Prince Regent Luitpold of Bavaria in the early 20th century.
Flavor profiles:
This cake has a light and fluffy texture with a subtle almond flavor and a sweet apricot jam filling.
Serving suggestions:
Serve the cake as a dessert or for a special occasion such as a birthday or anniversary.
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Region: German