Prinzregenten Torte

Instructions

1. Prepare the batter
   Beat egg yolks with 100g sugar until pale and fluffy. In a separate bowl, whip egg whites with remaining 100g sugar until stiff peaks form. Fold in vanilla extract. Sift flour and baking powder together, then gently fold into the egg mixture, alternating with the egg whites.
2. Bake the layers
   Divide the batter into 7 equal portions. Using a 9-inch cake pan or springform pan base, draw a circle on parchment paper and spread one portion of batter evenly within the circle to form a thin layer. Bake each layer at 180°C (350°F) for 5-6 minutes until golden. Repeat with remaining batter portions to create 7 thin cake layers.
3. Make chocolate buttercream
   Melt chocolate in a heatproof bowl over simmering water. Let cool slightly. In a saucepan, mix cornstarch with milk and cook until thickened. Cool completely. Beat butter until creamy, then gradually add the cooled milk mixture. Stir in melted chocolate and rum if using.
4. Assemble the layers
   Place the first cake layer on a serving plate. Warm apricot jam slightly and brush a thin layer on top of the cake. Spread a layer of chocolate buttercream over the jam. Repeat with remaining layers, finishing with buttercream on top and sides.
5. Create the chocolate glaze
   Heat heavy cream until just simmering. Pour over 100g of the chopped chocolate and let sit for 2 minutes. Stir until smooth. Allow to cool slightly until the consistency is pourable but not runny.
6. Finish the cake
   Pour the chocolate glaze over the top of the cake, spreading gently to the edges and allowing some to drip down the sides. Refrigerate for at least 2 hours to set before serving.