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

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.

Questions

Can I make Prinzregententorte dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened, 1 cup unsalted butter, softened, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Prinzregententorte gluten-free?

Yes. The gluten in this entry 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.

How long does Prinzregententorte keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Prinzregententorte?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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