Prince Regent Squares

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 This is a variation of the Premiere Bavarian Torte, the Prince Regent Torte in serving size. They are always a hit when we serve or bring them along to a party.



  •  250 g    Butter, unsalted
  •  250 g    Sugar
  •      9 g    Vanilla Sugar
  •         4    Eggs
  •   200 g    Flour
  •     50 g    Cornstarch
  •    1 tsp    Baking Powder
  • 1 pinch    Salt


  •   1 pkg    Chocolate Pudding Powder, unsweetened
  •    1 tsp    Cocoa
  •   100 g    Sugar
  •  2 cups    Milk
  •   250 g    Butter, unsalted


  •   150 g    Confectioners Sugar
  •    3 tsp    Cocoa
  •    2 tbs    Hot Water
  •    1 tbs    Melted Butter or Coconut Butter


Batter Mix:
Cream butter with sugars, salt and eggs.
Sieve together the flour, starch and baking powder.
Add to butter one spoon at a time.
Preheat oven to 350°F.
Grease 9×13 inch pan with butter.
Divide batter into 4 equal portions as each layer is baked separately.
Spread batter in the pan. This will be a very thin layer.
Bake for 8-10 minutes.

Mix the pudding powder, cocoa and sugar in ½ cup of milk.
Bring 1½ cups of milk to boil in a saucepan.
When the milk has boiled remove for heat and stir in the pudding mixture.
Return to a boil once more, while stirring constantly.
Pour into a bowl and allow to cool.
Set out the butter so that it comes to room temperature and is soft.
It is important that the butter and pudding are the same temperature to prevent curdling.
Cream the butter and add the pudding gradually.
Spread the filling between the cake layers leaving the top layer bare for the icing.
Cut the cake into portion sizes.

Sieve the sugar and cocoa together.
Add enough hot water to form a paste.
Melt the butter and add to paste, stir thoroughly and spread on the top of each individual piece, allowing some to drip down the sides.
The icing will become firm when refrigerated.

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