ReceptnaptárPrinzregententorte (Bavarian Prince Regent cake with chocolate buttercream and glaze)
The Prinzregententorte is the majestic cake of Bavarian pâtisserie, made in honour of Prince Regent Luitpold of Bavaria. Traditionally it consists of seven thin sponge layers and chocolate buttercream. It is time-consuming but a special, spectacular masterpiece for celebrations.
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Method
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- Separate the eggs; whip the whites stiff with the salt and half of the sugar.
- Beat the yolks until fluffy with the remaining sugar and the vanilla sugar, and fold gently into the whites.
- Sift in the flour and cornflour and add the melted butter.
- Divide the batter into 6 equal parts and bake 6 thin layers on the bottom of a 22 cm tin at 180°C, 8-10 minutes each.
- For the cream, whisk the egg yolks with the sugar and water over steam until thick and pale, then cool to lukewarm; stir in the melted, lukewarm chocolate and finally the soft butter.
- Spread the layers thinly with jam and layer with cream; do not fill the top layer.
- Cover the cake with melted chocolate and butter, then chill for at least 3 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Bake the layers one at a time and of equal thickness so the cake is level.
- Mix the chocolate and the butter at the same temperature so the cream is smooth.
- Make it the day before, as rested it slices better and tastes better.
Frequently asked questions
Why are seven layers traditional?
The seven layers are said to symbolise the seven districts of the Bavarian regency; our simplified version is made with six layers.
How long does it keep?
4-5 days in the fridge; let it warm a little to room temperature before slicing.
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