Prinzregententorte is a Bavarian and German torte made from thin layers of genoise sponge, frosted with a dark chocolate creme mousseline, and topped with a chocolate glaze.
eggs granulated sugar fine sea salt unsweetened cocoa powder cornstarch whole milk heavy cream butter
unsalted butter Chocolate Pastry Cream
dark chocolate coconut oil
eggs granulated sugar unsalted butter vanilla extract AP flour fine sea salt
For pastry cream, whisk eggs, sugar, salt, cocoa powder and cornstarch and set aside. Bring milk and cream to a simmer.
Stream milk mixture over egg mixture, and whisk. Return mixture to heat and whisk or 5 min., then whisk aggressively for 1 min.
Pour mixture into a bowl, add butter and whisk for 1 min, then cover with a lid to cool completely.
For genoise, beat egg whites and sugar until it holds stiff peaks. Add egg yolks, butter and vanilla and beat. Sift 1/2 of flour into egg mixture.
Fold the batter, then pour melted butter around edge of bowl and sift in other half of flour and salt. Fold until combined.
Pour batter into prepared pans and bake at 350F for 20 min. Remove the cakes and allow to cool then slice each layer into 3.
For the creme mousseline, beat butter until pale and fluffy. Mix in pastry cream in 4-5 increments.
To assemble, spread buttercream on 1st layer of cake. Top with 2nd layer and repeat until all layers are frosted and stacked.
Refrigerate, then frost the outside and refrigerate again. Make the glaze by microwaving chocolate and oil until smooth.
Allow the glaze to cool, then pour it on cake and tilt the cake to allow it to spread and drip off the edge.
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