Bavarian prinzregenten torte recipe
Bavarian Prinzregenten Torte recipeThis article was published by: Matthew
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|For the dough:|
|150 g||plain flour|
|For the cream:|
|1 packet(s)||custard powder, vanilla flavoured, equates for 1/2l milk|
|50 g||cocoa powder|
|50 g||dark chocolate|
|For the Glaze:|
InstructionsIf possible, grease 2-3 bottoms of springform pans (∅26cm) and dust with flour.
Preheat the oven to 220°C.
Whisk the egg yolks with half of the sugar and a pinch of salt until creamy. Whisk the egg whites with the remaining sugar until stiff. Fold into the egg yolk mixture. Sieve the flour on top and fold in.
Spread some dough onto each springform pan and bake each layer on the middle rack for 5-7 minutes. All in all the dough is sufficient for six layers. Allow all six layers to cool completely.
Cook a blancmange with the milk, the custard powder, the egg yolks and the sugar. Allow to cool while stirring. Stir the butter until creamy, then add in a bit of the blancmange, stir until well combined, then add the next bit and go on stirring, until all the blancmange is well combined with the butter. Stir in the cocoa powder. Melt the dark chocolate and finally stir the chocolate into the cream.
Divide the cream carefully, you need cream to spread on each layer, also the top layer and enough to cover the edges of the assembled torte. Allow the torte to get firm in the fridge.
Melt the couverture and carefully glaze the cake.
ca. 40 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Bavarian prinzregenten torte recipe
Recipe type: xarchivex
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