📝 About This Recipe
A masterpiece of Munich's confectionery tradition, the Prinzregententorte is a regal cake featuring seven delicate layers of sponge to represent the administrative districts of Bavaria. Each layer is sandwiched with a rich, velvety chocolate buttercream and sealed with a tart apricot glaze before being draped in a smooth, dark chocolate coating. It is a sophisticated dessert that balances the lightness of the sponge with the decadence of fine German chocolate, making it the crown jewel of any coffee table.
🥗 Ingredients
For the Sponge Layers (Biskuit)
- 250 grams Unsalted butter (softened at room temperature)
- 250 grams Granulated sugar
- 1 teaspoon Vanilla extract (or one packet of vanilla sugar)
- 4 pieces Large eggs (at room temperature)
- 200 grams All-purpose flour (sifted)
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 pinch Salt
For the Chocolate Buttercream
- 500 ml Whole milk
- 1 packet Chocolate pudding powder (approx. 40g, or use 40g cornstarch + 20g cocoa powder)
- 100 grams Granulated sugar
- 200 grams Dark chocolate (70% cocoa, finely chopped)
- 250 grams Unsalted butter (softened to room temperature)
For Assembly and Glaze
- 150 grams Apricot jam (strained for smoothness)
- 200 grams Dark chocolate couverture (high quality)
- 25 grams Coconut oil (helps give the glaze a nice shine and easier cutting texture)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Prepare 7 sheets of parchment paper by drawing a 24cm (approx. 9.5 inch) circle on each one using a cake tin as a guide.
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2
In a large bowl, cream the softened butter, sugar, vanilla, and a pinch of salt until light and fluffy. Add the eggs one at a time, beating well after each addition until the mixture is pale.
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3
Sift together the flour, cornstarch, and baking powder. Gently fold the dry ingredients into the butter mixture until just combined to maintain the airiness.
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4
Spread about 2-3 tablespoons of batter onto each parchment circle, smoothing it out very thinly and evenly to the edges. Bake each layer for 7-9 minutes until golden brown. Remove and peel off the parchment immediately, then let cool completely.
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5
For the buttercream, whisk the pudding powder and sugar with a little of the cold milk until smooth. Bring the remaining milk to a boil, stir in the pudding mixture, and cook until thickened. Remove from heat.
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6
While the pudding is hot, stir in the 200g of chopped dark chocolate until completely melted. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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7
In a clean bowl, beat the 250g of butter until white and creamy. Gradually add the cooled chocolate pudding one tablespoon at a time, ensuring both the butter and pudding are at the same temperature to prevent curdling.
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8
To assemble, place the first cake layer on a serving plate. Spread a thin, even layer of chocolate buttercream over it. Repeat this process until all 7 layers are stacked, finishing with the final cake layer on top.
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9
Heat the apricot jam in a small saucepan and strain it through a sieve. Brush the top and sides of the cake with the warm jam to seal the crumbs and provide a smooth surface for the glaze.
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10
Chill the cake for at least 30 minutes to set the buttercream and jam.
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11
Melt the chocolate couverture and coconut oil together in a double boiler until smooth. Pour the glaze over the center of the cake, using a spatula to let it run down the sides until the entire cake is covered.
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12
Before the glaze fully sets, you can lightly score the top into 12 or 14 wedges to make slicing easier later. Let the cake rest in the refrigerator for at least 4 hours, preferably overnight, before serving.
💡 Chef's Tips
Ensure the butter and the chocolate pudding are at the exact same temperature before mixing; otherwise, the buttercream will separate. If the buttercream does curdle, briefly warm the bowl over a water bath while whisking vigorously to bring it back together. Use a palette knife or offset spatula to get the sponge layers as thin as possible; they should be almost translucent before baking. Straining the apricot jam is crucial for a professional, bump-free finish under the chocolate glaze. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened freshly whipped cream (Schlagsahne) on the side. Pair with a strong cup of Schwarzkaffee (black coffee) or a robust Earl Grey tea to cut through the richness. A glass of sweet Riesling Auslese or a Bavarian dessert wine complements the chocolate and apricot notes beautifully. Garnish each slice with a small piece of edible gold leaf or a chocolate fan for an extra touch of royal elegance.