Ingredients with Measurements:
- For the Cake:
- 6 eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- For the Caramel Cream:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Candy thermometer
- Stand mixer or hand mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the egg yolks and sugar until pale and thick. Add the flour, cornstarch, baking powder, and vanilla extract, and mix until well combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
4. Pour the melted butter into the batter and fold until well combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.
7. To make the caramel cream, combine the sugar and water in a saucepan and heat over medium-high heat, stirring until the sugar dissolves.
8. Stop stirring and let the mixture boil until it turns a deep amber color. Remove from heat and carefully add the cream, butter, and vanilla extract, stirring until smooth.
9. Let the caramel cream cool to room temperature, then chill in the refrigerator until thickened.
10. Once the caramel cream has thickened, beat it with a mixer until fluffy and light.
11. Remove the cake from the pan and slice it horizontally into three equal layers.
12. Spread a layer of caramel cream on top of the bottom layer of cake, then place the second layer on top and repeat.
13. Place the third layer of cake on top and spread a thin layer of caramel cream over the entire cake to create a crumb coat. Chill the cake for 30 minutes.
14. To make the chocolate glaze, heat the chocolate chips, heavy cream, and butter in a double boiler or microwave-safe bowl until melted and smooth.
15. Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Chill the cake for at least 30 minutes before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 560
- Fat: 36g
- Carbohydrates: 56g
- Protein: 6g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or arrowroot powder.
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate chips.
- Heavy cream can be substituted with coconut cream or cashew cream for a dairy-free option.
Variations:
- Add chopped nuts, such as hazelnuts or almonds, to the caramel cream for added texture and flavor.
- Use a different type of cake, such as chocolate or vanilla, for the layers.
- Add a layer of fruit, such as sliced strawberries or raspberries, between the layers of caramel cream.
Tips and tricks:
- Make sure the cake is completely cooled before slicing it into layers.
- Chill the caramel cream before beating it to make it easier to whip.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Use a serrated knife to slice the cake for a clean cut.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Garnish the cake with caramel sauce and chopped nuts.
- Dust the top of the cake with cocoa powder or powdered sugar.
- Serve the cake with whipped cream or ice cream.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the caramel cream is too thick, add a splash of milk or cream to thin it out.
- If the chocolate glaze is too thick, add a little more heavy cream to thin it out.
Food safety advice:
- Use caution when working with hot caramel to avoid burns.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Prinzregententorte is a traditional German cake named after Prince Regent Luitpold of Bavaria. It is typically made with layers of sponge cake, buttercream, and chocolate glaze.
Flavor profiles:
- Sweet, rich, and decadent with caramel, chocolate, and vanilla flavors.
Serving suggestions:
- Serve the cake as a dessert for a special occasion or celebration.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Rich, Buttery, Creamy, Sweet, Caramelized