German cuisine · Desserts & Sweets

Prinzregententorte

Bavarian cake of seven wafer-thin sponge layers, stacked with chocolate buttercream and a dark glaze.

Ingredients · for 8 servings

• 200 g soft butter
• 200 g sugar
• 6 eggs
• 200 g flour
• 1 tsp baking powder
• 1 pinch salt
• 600 ml whole milk
• 1 packet vanilla pudding powder
• 40 g cocoa powder
• 100 g sugar for the cream
• 250 g soft butter for the cream
• 200 g dark chocolate and 50 g butter for the glaze

Instructions

1. Draw a 24 cm circle on each of seven sheets of parchment paper, preheat the oven to 200 °C top/bottom heat and separate the eggs.
2. Beat 200 g butter with 200 g sugar for 5 min. until creamy, stir in the egg yolks, fold in flour and baking powder, and finally fold in the egg whites whipped stiff with the salt.
3. Divide the batter into seven equal portions, spread each thinly over a circle and bake the layers one after another for 7–9 min. until the edges are light brown; peel off the parchment immediately and let cool flat.
4. For the cream, cook a pudding from 600 ml milk, pudding powder, cocoa powder and 100 g sugar, let cool to room temperature covered, then beat spoon by spoon into the 250 g butter whipped white for 6 min.
5. Spread six layers each with an even layer of chocolate cream, stack them, top with the seventh layer and coat the cake thinly all over with the remaining cream; chill for 2 hrs.
6. Melt the dark chocolate with 50 g butter over a bain-marie, pour lukewarm over the cold cake, smooth it out and let set for 1 hr. before slicing.