Prinzregententorte

Instructions

1. Prepare the batter
   Beat the egg yolks with 120g sugar and vanilla extract until pale and creamy. In a separate bowl, whip the egg whites with a pinch of salt until foamy, then gradually add the remaining 60g sugar and beat until stiff peaks form. In another bowl, combine the sifted flour, cornstarch, and baking powder.
2. Combine the mixtures
   Carefully fold the egg whites into the egg yolk mixture, then gently fold in the flour mixture until just combined. Be careful not to overmix to maintain the airiness of the batter.
3. Bake the layers
   Preheat oven to 180°C (350°F). Line 7-8 round cake pans (20cm/8-inch diameter) with parchment paper, or bake in batches. Divide the batter equally between the pans, spreading it evenly. Bake each layer for about 7-9 minutes until light golden. Remove from pans, peel off parchment, and let cool completely on wire racks.
4. Prepare the chocolate buttercream
   Melt the chocolate in a heatproof bowl over simmering water, then let cool slightly. Beat the softened butter until creamy, then gradually incorporate the melted chocolate, mixing until smooth and well combined.
5. Assemble the cake
   Place the first cake layer on a serving plate. Warm the apricot jam slightly to make it spreadable, then brush a thin layer on top of the cake. Spread a layer of chocolate buttercream over the jam. Repeat with the remaining layers, stacking them neatly. Leave the top layer bare for now.
6. Finish the decoration
   Whip the heavy cream until stiff peaks form. Spread the remaining chocolate buttercream around the sides of the cake. Cover the top with the whipped cream, creating a smooth surface. Coat the sides with chocolate sprinkles or shavings. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.