Prinfrengenten Torte

Ingredients For Cake:

9 oz. (270 g) butter
9 oz. (270 g) sugar
4 eggs
1 teaspoon vanilla extract
7 oz. (210 g) all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder

Ingredients For Filling:

2-1/2 cups milk

1/4 cup cocoa powder

1/2 cup cornstarch
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup unsalted margarine
1/2 cup icing sugar

Cake Preparation:

  • Cut 8 (8-inch) rounds from wax paper.
  • Measure and sift together flour, cornstarch and baking powder and fold into the mixture.
  • Cream together butter and sugar.
  • Beat in the eggs, one at a time.
  • Stir in the vanilla extract.
  • Divide mixture into 8 equal portions and spread thinly into circles on the wax paper rounds, to within 1-inch of the edges.
  • Bake for 5-7 minutes or until just lightly golden brown and carefully remove paper. Cool.
Filling Preparation:
  • Mix cocoa, sugar and cornstarch together with some of the milk until smooth.
  • Bring the remaining milk to the boiling point, add cocoa mixture and stir over low heat until thickened. Cool at room temperature until lukewarm.
  • Mix together margarine and softened butter with icing sugar until creamy.
  • Gradually whip into the cooked lukewarm mixture.
NOTE: Cool filling in the refrigerator approximately 2 hours before using.

Cake Decoration:

2/3 cup semi-sweet chocolate
1-2 tablespoons milk
1 teaspoon butter
whipped cream

  • Melt the chocolate with milk over hot water, add butter and pour over the cake.
  • Decorate with whipped cream when cold.

Real Cooking

Prinfrengenten Torte
Did You Know?
Make sure you have all the ingredients before you start making the batter.

It is important to preheat your oven at least 12 to 15 minutes before baking a cake so you can immediately put the pans into the hot oven. It is also good idea to invest in an oven thermometer to get accurate temperatures and also check accuracy of oven regulator occasionally because too slow an oven will cause cake to fall.

Keep in mind that cake batter should never sit before baking, because chemical leavens begin working as soon as dry substances are mixed with liquids and the air in foam batters will begin to dissipate.

Try to use good teflon baking pans for your baking,  they will help reduce the amount of fat needed in cooking.

If you don't have teflon baking pans,
to ensure an easy release from the cake pan, grease the bottom and sides with butter or shortening (or use a cooking spray), add a little flour and shake it around, lightly knocking out any excess.