Prinzregententorte is usually served with a cup of coffee.
Prinzregententorte is a layered cake originating in Bavaria, Germany. It mainly consists of layers of thin sponge cakes, covered with a chocolate frosting that usually hardens, giving the cake a shiny, smooth exterior. The cake usually has six to nine layers and is usually served with a cup of coffee. Prinzregententorte is a very popular cake in Bavaria and is sold and bought all year round, whether the occasion calls for it or not.
The federal state of Bavaria, which was a kingdom during the medieval period, is located in southeastern Germany.
The name “prinzregentore” literally means “Prince Regent’s Cake”, in reference to the Prince Regent of Bavaria, Luitpold, who reigned from 1886 to 1912. The cake’s inventor, however, is still unsure; some sources say that the Prince Regent’s own personal chef, John Rottenhöfer, invented and dedicated the cake in honor of the Prince Regent. Other sources cite a famous baker named Anton Seidl as the inventor, who baked a nine-layer chocolate-covered cake representing the nine children of King Ludwig I, Luitpold’s father. Another baker named Heinrich Georg Erbshäauser is also credited by some sources as the inventor when he was commissioned to bake a cake for Luitpold’s 90th birthday in 1911. His cake consisted of eight layers, symbolizing the eight administrative districts of Bavaria at that time.
Prinzregententorte is made with sponge cake.
The main ingredients for prinzregentorte cake layers are eggs, butter, flour and sugar. Other ingredients used for texture and seasoning include some baking powder, vanilla, salt, and some hot water. The dough is usually divided into separate trays and baked all at once, resulting in thin, smooth-surfaced sponge cake layers. A thinner layer of chocolate buttercream is spread between the cake layers. Ingredients for chocolate buttercream filling usually include cocoa powder, butter, egg yolks and icing sugar.
Assembling the prinzregententorte begins when the sponge layers are cool enough that the buttercream does not melt. The base and top of the cake should be the sponge layers, so the cake is stable enough to stand on its own. When all the layers of the cake and the buttercream filling are assembled, the entire cake is covered with chocolate frosting, made mostly of dark chocolate and butter or whipped cream.
Some versions of the prinzregentorte have an apricot jam frosting on the top layer and a chocolate buttercream frosting spread around the edges of the cake, before the chocolate frosting is generously applied. For final embellishments, shaved chocolate is sprinkled over the cake, or dollops of whipped cream can be added using a pipe. The cake is usually served cold or at room temperature to retain the hardened chocolate shell on the outside.