Prinzregententorte

Name: Prinzregententorte
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12 servings
Cuisine: German
Ingredients: 1 cup unsalted butter, softened; 1 cup unsalted butter, softened; 1.5 cups granulated sugar; 6 large eggs, separated; 1.5 cups cake flour, sifted; 1/4 cup cornstarch; 2 cups whole milk; 8 oz dark chocolate, chopped; 1/4 cup apricot jam, strained

A traditional Bavarian cake made of seven thin sponge layers filled with chocolate buttercream. It is brushed with apricot jam and finished with a glossy dark chocolate glaze.

105 minHardServes 12540 cal/serving

GermanDessertOven and StovetopVegetarianHalal-friendlyNut-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup unsalted butter, softened
1 cup unsalted butter, softened
1.5 cups granulated sugar
6 large eggs, separated
1.5 cups cake flour, sifted
1/4 cup cornstarch
2 cups whole milk
8 oz dark chocolate, chopped
1/4 cup apricot jam, strained

Instructions

1

Preheat oven to 375F and line seven 9-inch round cake pans with parchment paper.
2

Cream 1 cup softened unsalted butter and half of 1.5 cups granulated sugar until light and fluffy, then beat in egg yolks from 6 separated large eggs.
3

Whip egg whites from eggs with remaining sugar to stiff peaks, then fold into batter along with 1.5 cups sifted cake flour and 1/4 cup cornstarch.
4

Spread equal thin portions of batter onto prepared pans and bake each layer for 7 minutes until pale golden, then cool completely.
5

Whisk cornstarch into 2 cups whole milk in a saucepan, bring to a simmer to thicken, stir in half of 8 oz chopped dark chocolate, and let cool completely.
6

Beat 1 cup softened unsalted butter until smooth, then gradually incorporate the cooled chocolate pudding mixture to form chocolate buttercream.
7

Stack six sponge layers, spreading chocolate buttercream evenly between each, and place the seventh layer on top.
8

Warm 1/4 cup strained apricot jam and brush over top layer, then melt remaining chocolate and pour over the cake to coat top and sides.

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Questions

What is Prinzregententorte?

A traditional Bavarian cake made of seven thin sponge layers filled with chocolate buttercream. It is brushed with apricot jam and finished with a glossy dark chocolate glaze. This reference files it under German dessert: made in the oven and on the stovetop, rated hard and about 105 minutes start to finish.

What temperature do I cook Prinzregententorte at?

For Prinzregententorte, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 7 minutes, in step 4.

Why fold instead of stir in Prinzregententorte?

Step 3 reads: "Whip egg whites from eggs with remaining sugar to stiff peaks, then fold into batter along with 1.5 cups sifted cake flour and 1/4 cup cornstarch." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is there a substitute for cake flour in Prinzregententorte?

The entry for Prinzregententorte calls for 1.5 cups cake flour, sifted. In its place: For each cup, take two tablespoons out of a cup of all-purpose flour and replace them with cornstarch, then sift.

Can I make Prinzregententorte gluten-free?

Yes. The gluten in Prinzregententorte is 1.5 cups cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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