Prue Leith showcased a Prince Regent cake (German Prinzregententorte) with layered chocolate cream, chocolate ganache and tempered chocolate crowns for today’s technical challenge on The Great British Bake Off.
The ingredients for the sponge are: 10 large eggs, separated, ¼ tsp salt, 180g caster sugar, 3 x 8g packets of vanilla sugar, 175g plain flour, 1 tsp bicarbonate of soda and 65g unsalted butter, melted.
For the chocolate cream filling: 600ml whole milk, 3 large egg yolks, 60g cornflour, 40g cocoa powder, 150g 54% dark chocolate, chopped, 375g unsalted butter, softened and 200g icing sugar, sifted.
For the chocolate crown decorations (optional): 150g 54% dark chocolate, chopped and edible gold powder.
For the chocolate ganache: 200g 54% dark chocolate, chopped, 300ml double cream and 25g unsalted butter, softened.