Cake "Prince Regent"

Description

PRINZREGENTENTORTE. High, multi-layered, tasty, tender, just melting in your mouth cake! According to the materials of the "nemeckogo orasiga" of the Internet, it's not quite "the same Cake Prince Regent&q uot;... In particular, you'll be the technology of making cakes! Therefore, no claim to the authenticity of this recipe, just want to share with you an interesting recipe is simple and delicious cake!

Ingredients

Sugar

350 g
Water

60 ml
Flour

750 g
Leavening agent

15 g
Salt

3 g
Butter

150 g
Chicken egg

3 piece
Milk

150 ml
Vanilla

5 g
Sugar

300 g
Corn starch

90 g
Chicken egg

3 piece
Milk

560 ml
Vanilla

5 g
Dark chocolate

120 g
Chocolate milk

300 g
Vegetable oil

1.5 tsp

Cooking

IMPORTANT: all ingredients at room temperature! Put 1/2 Cup sugar in a saucepan with a thick bottom. Over moderate heat cook the sugar until brown, before the formation of caramel.

Remove from heat and very carefully (!!!) add the hot water. The caramel will start to sizzle... stir Vigorously to avoid lumps. Cool the syrup.

Sift together the flour, baking powder and salt. Whisk the butter with the remaining sugar until you get fluffy light weight. One by one add the eggs. Do not add further egg until the previous is fully involved.

Stir the cooled syrup, add the milk and vanilla.

In turn add the liquid mixture and the dry ingredients in the resulting butter cream.

Knead the dough. The prepared dough is put on the working surface of the table and form a ball. The dough turns out quite a lot! (you may need to add 50 grams of flour...) wrap the Dough in cling film and put into the refrigerator for at least 1 hour, so after it will be much easier to work with.

Remove the chilled dough from the refrigerator and rolling out the crusts on a sheet of parchment paper, bake every 7-8 minutes at 180 ° C until nice Golden color. I have 9 cakes with a diameter of about 22-24 cm.

The biscuits are baked quickly enough. Be very smooth and ruddy. And when baking in the kitchen there is a pleasant caramel aroma! The finished cakes to cool on a wire rack.

For the cream in a saucepan with a thick bottom, combine sugar with corn starch and eggs. Add milk and vanilla, stir.

Place on a moderate fire and heat. Add broken pieces of chocolate. Cook the cream until thickened, stirring constantly (!). Cream turns out soft, silky consistency, with no lumps! The finished cream remove from heat and cool completely, shifting to a bowl and cover with a film in contact with the surface of the cream.

Completely cooled cakes over cream. The cream is quite thick and does not flow. You can safely coat the cakes without using split rings. The finished cake leave for a couple of hours to soak at room temperature, and then oubrerie in the refrigerator before serving.

For the glaze melt the chocolate in a water bath. Mix with vegetable oil. Hot icing cover the cake!

Decorate the cake as desired. In the recipe the surface of the cake were decorated with grated white chocolate... you Can make a pattern on top of chocolate! I decorated a mini meringue...

Comments and reviews

Leave a comment or a recipe review