Ingredients with Measurements:
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup apricot jam
- 1/4 cup dark chocolate, chopped
- 1/4 cup heavy cream
Special equipment needed:
- 3 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of the cake pans with parchment paper.
2. In a large bowl, beat the egg yolks and sugar until pale and thick.
3. In a separate bowl, sift together the flour and cornstarch. Gradually add the dry ingredients to the egg yolk mixture, alternating with the melted butter and milk. Mix until well combined.
4. Stir in the vanilla and almond extracts and salt.
5. 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.
6. Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool completely in the pans before removing them.
8. To assemble the cake, spread a thin layer of apricot jam on top of one of the cake layers. Place another cake layer on top and repeat with the remaining layers.
9. In a double boiler or microwave-safe bowl, melt the chocolate and heavy cream until smooth. Allow the mixture to cool slightly before pouring it over the top of the cake.
10. Use an offset spatula to spread the chocolate ganache evenly over the top and sides of the cake.
11. Allow the cake to set in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes per cake layer
Total time: 2 hours
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 370
Fat: 15g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 85mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Apricot jam can be substituted with raspberry or strawberry jam.
- Dark chocolate can be substituted with milk chocolate or white chocolate.
- Almond extract can be substituted with 1/2 teaspoon of almond liqueur.
Variations:
- Add sliced almonds or chopped hazelnuts to the cake batter for added texture.
- Substitute the apricot jam with a different flavor of jam or fruit preserves.
- Use a different type of chocolate for the ganache, such as white chocolate or milk chocolate.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and fluffy cake.
- Allow the cake layers to cool completely before assembling to prevent the ganache from melting.
- Use an offset spatula to spread the ganache evenly over the cake for a smooth finish.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, sliced almonds, chopped hazelnuts.
Pairings:
Coffee, tea, or a glass of champagne.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
- If the cake is too dry, reduce the baking time or increase the amount of milk in the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
Prinzregententorte is a classic German cake named after Prince Regent Luitpold of Bavaria. It is a layered cake made with sponge cake, buttercream, and chocolate ganache.
Flavor profiles:
The cake has a light and fluffy texture with a sweet and slightly tart flavor from the apricot jam. The chocolate ganache adds a rich and decadent flavor to the cake.
Serving suggestions:
Serve the cake as a dessert for a special occasion or celebration.
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Region: German