Prinzregententorte: Layered chocolate and vanilla cake with cream filling
Ingredients:
For the Buttercream:
- 500 ml of Milk
- 50 to 70 g of Sugar
- 20 g of Cocoa
- 1 Packet of Chocolate Pudding Powder
- 2-3 Tablespoons of Rum or Cointreau (Optional)
- Margarine, at room temperature
- 100-150 g of Buttermilk
- Soft Butter (for final buttercream mixture)
For the Sponge Cake Bases:
- 250 g of Flour
- 5 Eggs
- 200 g of Sugar
- 250 g of Soft Butter
- 50 g of Cornstarch
- 2 Level Teaspoons of Baking Powder
- 8 g of Vanilla Sugar
- 1 Pinch of Salt
For the Ganache (Outer Layer):
- 140 ml of Heavy Cream
- 100 g of Whole Milk Chocolate
- 100 g of Dark Chocolate Couverture
Prep Time: 40 minutes
Cook Time: 80 minutes (8-10 minutes per layer)
Total Time: 120 minutes
Equipment: 26 cm Baking Ring or Springform Pan Edge, Mixing Bowls, Hand Mixer
Cooking Tips: All ingredients for the buttercream should be at room temperature for easy mixing. Patience is key—take your time when spreading each layer to ensure an even finished cake.
Servings: 12-14 slices
Instructions:
1. Begin with the buttercream: In a saucepan, combine milk, sugar, cocoa, and the chocolate pudding powder. Cook according to the pudding instructions until thickened. Allow to cool completely. Optionally, stir in the rum or Cointreau.
2. Prepare the batter for the cake bases: In a large bowl, cream together 270 g of heavy soft butter with sugar, vanilla sugar, and a pinch of salt. Whip for 2 minutes until light and fluffy. Loosen any butter stuck to the edges.
3. Add the eggs one by one, combining each for 30 seconds before adding the next.
4. Sift together the flour, cornstarch, and baking powder. Gradually incorporate the dry mixture into the wet mixture until fully combined.
5. Preheat your oven to 170°C (convection/fan setting). Divide the dough evenly, aiming for 130 g for each of the 8 bases.
6. Take your 26 cm baking ring or the edge of a 26 cm springform pan and line with baking paper. Pour in 130 g of dough, spread evenly, and smooth the top.
7. Bake each base for 8-10 minutes until just set and lightly golden—watch carefully to avoid overbaking. Remove each base and let it cool. Clean the baking ring between each batch.
8. For the buttercream, stir the cooled pudding mixture until smooth. Whip the margarine (temperature-adjusted) with the buttermilk until light and fluffy, for about 2 minutes. Gradually add spoonfuls of the pudding into the butter mixture until fully incorporated.
9. Assemble the torte: Spread approximately 100 g of buttercream between each cooled sponge layer, stacking them as you go. Apply a final layer of buttercream around the edges of the cake.
10. Chill the cake for at least one hour to set the layers before covering with ganache.
11. For the ganache: Melt the chocolate couverture gently in the microwave or over a water bath. Bring the cream to a simmer. Pour the hot cream over the melted chocolate and stir until smooth. Let it cool slightly until it reaches a spreadable consistency.
12. Cover the chilled cake with the ganache, smoothing the sides and top. Refrigerate for 15 minutes to set the ganache.
13. The cake is best served the next day, allowing the flavors to meld. It will keep for 4-5 days refrigerated.
Enjoy recreating this show-stopping Prinzregententorte, a beloved centerpiece for any festive occasion. Thanks to Silvia W-K for this elegant recipe.
Visit Silvia's YouTube channel for more intricate baking endeavors: https://www.youtube.com/@silviaw-k8036.
YouTube channel - Silvia W-K: https://www.youtube.com/@silviaw-k8036
Prinzregententorte: Layered chocolate and vanilla cake with cream filling
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