Prinzregententorte    

The Prinzregententorte is a sponge cake with a filling made from chocolate cream and covered in a chocolate icing. On the inside of the cake there are alternate ½ cm layers of sponge and cream.

The Prinzregententorte is served with coffee on special occasions.

The Prinzregententorte is eaten throughout Bavaria.

The cake was dedicated to Prince Regent Luitpold by the Court Confectioner Julius Rottenhöfer. At the same time, it was dedicated to the State of Bavaria because the eight sponge layers were intended to symbolise the then eight governmental districts.

Sponge: six eggs, 160-180 g sugar, 160-180 g flour (half cornflour, if desired), a pinch of baking powder, a small packet of vanilla sugar or grated lemon rind, 1 tbsp water, optionally 80 g butter (the cake layers can also be made from sweet shortcrust pastry instead of sponge), chocolate butter cream: 250 g butter, 150-180 g icing sugar, 2-3 egg yolks, 100 g dark chocolate (softened and cooled), coating: dark chocolate (chocolate glaze).

The cake bases are made first. Separate the egg white from the egg yolk. Beat the egg yolk first with water and then with 2/3 of the sugar to form a foam. Now add the vanilla sugar or lemon peel as flavourings. Stir in the butter (optional). Beat the egg white to form a stiff foam. Fold in the remaining third of the sugar and add this mixture to the egg yolk mixture. Sieve the flour and baking powder over it and mix everything together. Divide the mixture into eight and bake eight thin layers (200°C, six to eight minutes) in a well-greased spring form (diameter 26 cm) until golden brown. Remove them from the spring form immediately after baking and allow them to cool. To make the filling, warm the chocolate in a bain-marie until it is liquid, and then allow it to cool slightly. Beat the butter until it is fluffy and then fold in the icing sugar and the egg yolk alternately. The mixture should be very fluffy. Gradually fold in the softened chocolate drop by drop. Add extra sugar or chocolate to taste if necessary. Spread the cream on seven of the cake layers and place them one on top of the other. The eighth cake forms the top of the cake. Smooth a little cream over the edge of the cake. To make the glaze, melt some dark chocolate and thinly and evenly cover the whole of the cake with the chocolate glaze using a brush.

Cake shops and experienced housewives make the Prinzregententorte.

The Prinzregententorte is available in Bavarian cake shops all year round.