Prinzregent Torte

 ---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PRINZREGENT TORTE
  Categories: Cakes, Austrian, Usenet
       Yield: 1 cake
  
 ------------------------------------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
 
 ----------------------------------FILLING----------------------------------
       2 c  Chocolate pudding
            -(extra strong)
       7 oz Butter, unsalted
 
 ----------------------------------FROSTING----------------------------------
   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.
   
   NOTES:
   
     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.
   
     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
   carefully.
   
   : Delight Covill
   : Fairchild Camera and Instrument
   
   : Copyright (C) 1986 USENET Community Trust
  
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