Prinzregent torte
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Prinzregent torte
  Cakes    Austrian    Tortes  
Last updated 6/12/2012 1:02:13 AM. Recipe ID 25698. Report a problem with this recipe.
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      Title: Prinzregent torte
 Categories: Cakes, Austrian, Usenet
      Yield: 1 Cake
      9 oz Butter, salted
      9 oz Sugar
    1/8 t  Vanilla extract
      4 lg Eggs, beaten
  1 2/3 c  Cake flour, about
           -(sift before measuring!!)
    1/2 c  Cornstarch
      1 t  Baking powder

      2 c  Chocolate pudding
           -(extra strong)
      7 oz Butter, unsalted
  1 2/3 c  Powdered 10X sugar

      1 oz Cocoa powder, bitter
      1 oz Butter (sweet), melted
      3 T  Water, boiling
           -(up to 4 T)
  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 1/4 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. Make sure that it doesn't get too thin at the edges. Bake
  each layer for 7 minutes in a preheated 400 degree F. oven.  Stack
  the layers separated by waxed paper.
  MAKE THE PUDDING:  Use more chocolate in the pudding than you would
  normally use. If you want to be lazy and use pudding from a mix, then
  add about a tablespoon of top-quality cocoa to the pudding mix. Stir
  the pudding while it cools so that it does not congeal. Beat the
  unsalted butter until it is very smooth. When the butter and pudding
  are about the same temperature, add the pudding to the butter to get
  an even, smooth buttercream.
  Use the pudding/butter mixture as mortar, and layer the cake together,
  spreading the pudding/butter evenly between the layers.  Make sure the
  layers are even and parallel; if they are not, or if one is not
  straight, you can mend things with a little extra pudding here and
  there. Do not put pudding on top of the topmost layer, and try not to
  get too much on the outside edges.
  MAKE A CHOCOLATE FROSTING:  Sift the powdered 10X sugar and cocoa
  together, add the melted butter while stirring constantly, then add
  boiling water. Frost the cake, taking pains to make sure the sides
  are perfectly smooth and the top is perfectly smooth. Let the cake
  sit at cool room temperature for at least an hour before serving.
  *  Austrian 8-layer chocolate cake -- I made this recipe for my
  boyfriend on his birthday and he asked me to marry him (I did). I'm
  not saying for sure that the Prinzregent Torte is why Don wanted to
  marry me, but I've always worried that it might have been. It is a
  magnificent recipe that always evokes incredulous cries of pleasure
  from people that I serve it to. The cake is a lot of work, so I only
  make it about once a year, but the people that I make it for feel
  very special. Yield: Serves 2-8.
  *  If you are not an experienced baker, you should be warned that in
  recipes like this it is important to measure exactly and to follow the
  instructions exactly. People who prefer to cook by testing, tasting,
  and adding more ingredients should avoid intricate baking.
  *  These layers are baked in the bottom of a springform pan.  Such a
  pan bottom is about 8 inches in diameter, and has a raised lip that
  is about 1/8 inch high. It resembles a miniature pizza pan. I have
  never succeeded in making this torte with layers bigger than about 10
  inches; about 8 inches is easier. The baker's parchment is crucial
  and there is no good substitute, though buttered kraft paper (from
  shopping bags) will work in a pinch. Use a new piece of parchment for
  each layer. If you don't make the layers straight, then when you pile
  them up, the cake will be mounded up in the middle or will sag down
  in the middle or will tilt to one side.
  *  If you are not an experienced cake froster, then make double the
  recipe of frosting. Unskilled frosters usually use too much frosting,
  and you don't really want to run out. You can charge money to people
  who want to lick the spoon if there is any left over.
  Difficulty:  rather difficult;  Time:  1 hour;  Precision:  measure
  : Delight Covill
  : Fairchild Camera and Instrument

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Recipe ID 25698 (Apr 03, 2005)

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