Ingredients with Measurements:
- 6 eggs
- 200g sugar
- 200g flour
- 200g ground almonds
- 1 tsp baking powder
- 1 tsp vanilla extract
- 500ml heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 200g marzipan
- 200g dark chocolate
Special Equipment Needed:
- 2 9-inch cake pans
- Parchment paper
- Electric mixer
- Cake leveler or serrated knife
- Pastry bag with star tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper.
2. In a large bowl, beat the eggs and sugar together until light and fluffy.
3. In a separate bowl, mix together the flour, ground almonds, and baking powder.
4. Gradually fold the dry ingredients into the egg mixture until well combined.
5. Stir in the vanilla extract.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool completely in the pans before removing them.
9. In a large bowl, whip the heavy cream until stiff peaks form.
10. Add the powdered sugar and vanilla extract and continue to whip until well combined.
11. Use a cake leveler or serrated knife to level the tops of the cakes.
12. Roll out the marzipan to a thickness of about 1/8 inch.
13. Place one of the cakes on a serving plate and spread a layer of whipped cream over the top.
14. Place the second cake on top of the whipped cream layer.
15. Spread another layer of whipped cream over the top of the second cake.
16. Use a pastry bag with a star tip to pipe rosettes of whipped cream around the edge of the cake.
17. Roll out the dark chocolate to a thickness of about 1/8 inch.
18. Cut the chocolate into thin strips and use them to create a lattice pattern on top of the whipped cream.
19. Roll out the remaining marzipan and cut it into small shapes to decorate the top of the cake.
20. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
10-12 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Milk chocolate can be used instead of dark chocolate.
- Whipped topping can be used instead of heavy cream.
Variations:
- Add sliced strawberries or raspberries between the layers of whipped cream.
- Use different flavors of extract, such as almond or lemon, instead of vanilla.
- Substitute the marzipan with fondant or buttercream.
Tips and Tricks:
- Make sure the cakes are completely cooled before assembling the cake.
- Use a cake leveler or serrated knife to ensure the layers are even.
- Chill the cake before adding the lattice pattern to prevent the chocolate from melting.
Storage Instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating Instructions:
The cake is best served chilled and does not need to be reheated.
Presentation Ideas:
Serve the cake on a decorative cake stand or platter.
Garnishes:
Decorate the top of the cake with fresh berries or edible flowers.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a little more whipped cream between the layers.
- If the lattice pattern is not holding together, chill the chocolate strips in the refrigerator before placing them on the cake.
Food Safety Advice:
- Make sure to use fresh eggs.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
Prinzregententorte is a classic German cake that was named after Prince Regent Luitpold of Bavaria.
Flavor Profiles:
This cake has a rich and nutty flavor with a hint of vanilla.
Serving Suggestions:
Serve the cake as a dessert for a special occasion or celebration.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Rich, Creamy, Sweet, Vanilla, Decadent, Vanilla-Flavored