Prinzregent Torte Cake Recipe

Egg whites, flour, and sugar are used to make the light cake known as sponge cake. baking powder is occasionally used to leaven food. Egg-leavened sponge cakes are a Renaissance invention that may have come from Spain. The English poet Gervase Markham’s book The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman contains the first documented sponge cake recipe in English. The sponge cake is regarded to be one of the earliest of the non-yeasted cakes (1615). Even so, the cake was thin and crispy, much more like a cracker. When bakers began using beaten eggs as a rising agent in the middle of the 18th century, sponge cakes evolved into the cake that is known today. Alfred, an English food maker, invented baking powder during the Victorian era.

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Prinzregent Torte Cake Recipe

On his birthday, I prepared this dish for my partner, and he later proposed to me (I did). Although I can't say for sure, I've always concerned that Don wanted to marry me because of the Prinzregent Torte. It is a beautiful recipe that always inspires astonishing yells of pleasure from those whom I serve it to. I only make the cake sometimes since it takes a lot of labor, but the recipients always feel really special.

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Prep Time 1 hour hr

Cook Time 7 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert

Cuisine Germany

Calories 1609 kcal

Ingredients

  

• 9 ounces butter
• 9 ounces suger
• ⅛ teaspoon vanilla extract
• 4 pic large eggs
• 1 ⅔ cups cake flour
• 1 teaspoon baking powder

Filling

• 2 cups chocolate pudding
• 7 ounces butter
• 1 ⅔ cups powdered sugar

Frosting

• 1 ounce cocoa powder
• 1 ounce butter
• 3 tablespoons water

Instructions

 

• In an electric mixer, whip the salted butter.
• Add sugar, vanilla and eggs.
• Beat smooth.
• Mix flour with cornstarch and baking powder and sift a second time (you sift it once before you measured it, right?).
• Add flour mixture to egg mixture, stirring constantly.
• Make 8 layers, each less than about ¼ inch thick, by baking each in the bottom of an 8-inch springform layer pan.
• Do this by cutting a round of baker's parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment.

Notes

Nutrition Information:

• Total Fat 102g158%
• Saturated Fat 63g315%
• Trans Fat 0g
• Cholesterol 467mg156%
• Sodium 483mg20%
• Total Carbohydrate 56g56%
• Dietary Fiber 2g8%
• Sugars g
• Protein 25g
• Vitamin A 64%•Vitamin C 0%
• Calcium 9%•Iron 31%

Keyword Prinzregent Cake

Final Thought:

On his birthday, my boyfriend made me a Prinzregent Cake, and he later proposed to me (I did). Although I can’t say for sure, I’ve always concerned that Don wanted to marry me because of the Prinzregent Torte. It is a wonderful recipe that consistently elicits shocked yells of delight from the folks I give it to. I only make the cake sometimes since it takes a lot of labor, but the recipients always feel really special.