Cake "Prince Eugene" (Prinz-Eugen Kirschtorte)

Cake "Prince Eugene" (Prinz-Eugen Kirschtorte)

Category: Culinary recipes

Kitchen: german

Ingredients
eggs	5 pieces
butter	150 g
sugar	180 g
flour	125 g
cocoa	2 tbsp. l
grated almonds	125 g
baking powder	1 sachet
For filling:
canned cherries	1 can
starch	40 g
fat cream	400 g
grated chocolate for decoration

Cooking method

• Prince Eugene was born in France, but he was not hired at home due to his physical characteristics. Then Eugene voluntarily joined the army of Kaiser Leopold the First, showed and proved his extraordinary courage and talent in military affairs. In peacetime, Eugene was a leading statesman in Austria. His name is reflected in numerous works of art. His name also bears the exquisite Prinz-Eugentorte chocolate cake, dedicated to the legendary son of Austria.
• And now the recipe:
• Separate the yolks from the whites and beat with sugar and softened butter.
• Beat the whites into a dense mass.
• 
• Sift flour with baking powder into the yolk mass and add almonds and cocoa. I took Dr. Oetker, they are deep chocolate color.
• 
• Carefully add the whipped egg whites.
• 
• Pour the dough into a mold and bake for about 40 minutes at 200 degrees.
• I baked this cake in St. Steba for 1 hour 15 minutes on the "porridge" mode, pressure 03.
• Here's a cake turned out. The smell is extraordinary!
• 
• Give the cake enough time to cool. I made it in the evening and left it until the morning
• Now you need to carefully remove the middle of the biscuit. To do this, I took a saucer of a suitable size and drew around it with a knife.
• 
• Then, with a spoon, you need to remove the entire middle so that the bottom is about 2 centimeters. I made cuts in the form of squares, and then I removed the middle with a teaspoon.
• 
• 
• Now crumble what you took out. Fry 2/3 of the biscuit crumbs, allow to cool and combine with unroasted crumbs.
• For the filling, I took fresh frozen cherries, boiled them with a spoonful of sugar for 1 minute.
• Drain off excess liquid. Take a little to dilute the starch.
• Add the starch to the cherries and bring to a boil. Cool down.
• Put the cherry mass in a biscuit and smooth.
• 
• Whip the cream into a dense mass, mix with biscuit crumbs and put on the surface of the cake.
• Sprinkle with grated chocolate or chocolate chips on top. Can be decorated with cherries.
• 
• Stood in the refrigerator for one hour - we could not stand it any longer. Well, very tasty!
• 

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Wow, how delicious. It is a pity that there is a problem with the fatty cream, otherwise it would have necessarily sintered.

[kirch]

kirch, Ludmila, you can, of course, replace with dry whipped cream, but with natural it tastes better. And why is the problem not on sale?

[Ludmila]

Ludmila, very nice! I imagine how delicious- 5+!

[Julia]

Julia, Thank you!

[kirch]

kirch, Ludmila, you can, of course, replace with dry whipped cream, but with natural it tastes better. And why is the problem not on sale?

Yes, exactly 30% are rare

[Galleon-6]

Galleon-6, Elena, Thank you!

It must be very tasty, I'll take it to your bookmarks. Thanks for the recipe.

Will homemade separator cream work? Stores give preservatives. I would crumble the whole biscuit and mix it with cream

[olgea]

olgea, OlyaI am glad you appreciated the recipe. Thank you

Irsha, Irina, I didn’t make cream myself, but, probably, homemade cream was fat. And if so, they should be whipped.

I would crumble the whole biscuit and mix it with cream

I once made chocolate muffins and I rejected some of them in appearance. I broke them and just mixed them with cream. It was also very tasty

[Ludmil_a]

Ludmil_a, delicious
Irsha, I even whip the skimmed cream (I take off 3 milk with a spoon-ladle), everything keeps its shape perfectly! and if you are greasy, separate, then dilute them with milk by 1/3

[NataliARH]

NataliARH, thank you!

How did I overlook such a wonderful recipe then ... Disorder! To bookmarks!

[Ira]

Ira, highly recommend. I did it twice in a row.

[Ira]

Ira, highly recommend. I did it twice in a row.

Then straight to the forehead: how to replace almonds? what kind of cream can be if not cream?

[tumanofaaaa]

The recipe is great! Thank you!
Can I suggest an answer !?
tumanofaaaa, I would take baby vanilla cheese, add 50 cl. butter and a couple of tablespoons of non-acidic sour cream, beat well, will not blur and harden slightly when cooled. And the cakes are delicious chocolate without almonds!

[Ira]

Ira, I once replaced almonds with apricot kernels (bought). You can, I think, with other nuts, which you like. Or you can do it without nuts at all, it's also delicious. And instead of cream, you can try fatty sour cream with powdered sugar or vanilla cream for cakes, as an option.

[Rada-dms]

Rada-dms, Olya what is true is true. I also wrote that it is delicious without nuts. And I like the cheese version. I once added homemade curd to the cream, very good.

[Ira]

Ira, I once replaced almonds with apricot kernels (bought). You can, I think, with other nuts, which you like. Or you can do it without nuts at all, it's also delicious. And instead of cream, you can try fatty sour cream with powdered sugar or vanilla cream for cakes, as an option.

The recipe is great! Thank you!
Can I suggest an answer !?
tumanofaaaa, I would take baby vanilla cheese, add 50 cl. butter and a couple of tablespoons of non-acidic sour cream, beat well, will not blur and harden slightly when cooled. And the cakes are delicious chocolate without almonds!

Oh, there is even a choice. What kind of vanilla cream?

Usually sold in baking sundries. It's in bags. There you just need to add milk.

Usually sold in baking sundries. It's in bags. There you just need to add milk.

Okay, like a custard? Is custard suitable or butter with condensed milk?

I'm going to take 30% sour cream instead of cream. I make pancho with sour cream. Beats well with icing sugar. Sometimes, if it does not hold its shape, I add a thickener for cream

[Irin]

Irin, purchased vanilla is not quite custard. With custard, it seems to me that the taste of the cake will not be the same. But with butter and condensed milk, it's hard. Still, it seems to me that if there is no cream, then the option that Rada-dms offered or sourced. While writing, I saw the answer kirch, I agree with her.

[Ludmila]

Ludmilawhat a wonderful cake! Now, if he had appeared a month earlier, then, I think, my Prince Eugene would have appreciated the cake with that name for his birthday. But I promise to do it anyway. We loved the combination of chocolate sponge cake, cream and cherry.

If you don't add nuts, then increase the amount of flour? How much? For the same number of nuts?

[Julia]

Julia, since there is Prince Eugene, then there is always a reason to make him a cake of the same name! I'm sure he'll appreciate it

[thrill]

thrill, Lyuba, you can adjust the amount of dough yourself. Before adding the proteins, it should be a little thicker than usual for the cake, since after the introduction of the whipped proteins, it flattens to the desired consistency. As a result, the dough from the whisk does not flow down as a liquid mass, but falls off. If the dough still looks thin after adding proteins, add a little flour

Good day! Please tell me how many cherries the amount of starch is calculated for?
Thank you

[Victoria]

Victoria, wildly sorry for the late answer (just now read it). New Year's bustle! I usually buy a pack of frozen cherries. It seems to be about 400 BC.

Happy New Year! With cherries sorted out))) Sooo delicious! Here is the report

[Vika]

Vika, how beautiful! New Year's! Thank you very much for your report.

Hello everyone! Happy New Year
I decided to make this wonderful cake, but I’ll ask a stupid question and fry the crumbs without oil?

Is it necessary to separate the eggs?

[Ala]

and fry the crumbs without oil?

Ala, fry the crumbs without oil.

Is it necessary to separate the eggs?

Albina, I would recommend dividing, as this contributes to the splendor of the biscuit.

[Ludmila]

Ludmila, Thank you!
I with a report: girl-yes: True, I did not have time to take a picture. While I ran to my friend, they were already managing
It turned out to be very tender and tasty
Thank you so much for the recipe

Alya, it turned out great! I am very glad that I liked it. I did it twice during these days. Friends immediately asked for the recipe And thanks for the photo!

[Ludmila]

Ludmila, tell me, can you replace cherries with canned pineapples or bananas? I still do not understand about the biscuit that you took out - do you need to add it to the cream?

[Olesya]

Olesya, I recently made a cake with frozen strawberries, as the cherries ran out. Also very tasty. I think that bananas and pineapples don't need starch, they don't give as much juice as cherries.

I still do not understand about the biscuit that you took out - do you need to add it to the cream?

Yes, mix with whipped cream and place on berries or fruits (in your case) and smooth.

Thank you very much for the delicious cake !!! True, I changed the cake a little, since there were no almonds, I baked chocolate chiffon from natapit, the rest is strictly according to the recipe!

[Victoria]

Victoria, thanks for photos! Looks very appetizing! I somehow also did it without almonds - it's still very tasty.

If there are no almonds, add 125 g flour? Luda, and a question about baking. I have never baked anything in Shteba. I'm going to bake in it. After the end of the program, take out the cake immediately or wait?

[Ludmila]

Ludmila, flour, of course, a little more, if without almonds. Adjust the amount yourself so that the dough is not liquid and not thick. As for baking in Shteba. Mode "porridge", pressure 03, time 1h 15-20 min. After Shteba beeps that the program is over, I open the lid and take out the bowl. I put it on a wet towel for 5-10 minutes so that the cake separates well from the bottom, and turn it over onto the board. Then I carefully transfer it to a steamer stand for cooling down., Or you can leave it on the board. Good luck!

Thank you, I understood everything

If there are no cherries or currants, can lingonberries be used?

[Yadviga]

Yadviga, I will not say about lingonberries - I did not. I did it with strawberries, it's also delicious. And if the family loves lingonberries, then why not try it. Only, probably, adjust the sugar for the berries to your taste.