Prinzregententorte

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Prinzregententorte
Prinzregententorte.jpg
A slice of prinzregententorte
Type Cake
Place of origin Germany
Region or state Bavaria
Main ingredients Sponge cake, chocolate buttercream, chocolate glaze
Cookbook: Prinzregententorte  Media: Prinzregententorte

Prinzregententorte is a Bavarian torte, which consists of at least six, mostly seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze.

The Prinzregententorte is very popular in Bavaria, available in cake shops all year round.

Origin[edit]

The cake is named after Prince Regent Luitpold, who was prince regent of Bavaria beginning in 1886. Its exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser.

A Prinzregententorte originally had had 8 layers of cake and cream likewise, so as to represent the eight districts the Kingdom of Bavaria used to have back then. Since one of those regions, the Palatinate, was split off from Bavaria and merged with surrounding lands to form the new federal sate of Rhineland-Palatinate by the American Military Government after WW II, which the locals later on confirmed in a plebiscite, those double-layers were subsequently reduced to seven.

Recipe[edit]

Typically, the cake consists of very thin layers of sponge cake, each approximately 25 centimetres (9.8 in) in diameter, with chocolate buttercream on each side. Apricot jam may be added to the topmost layer, and the whole cake is covered in dark chocolate.

Since it lacks the over-sweetness of many almost exclusively cream-based tortes and features a firmer texture than most of those, it remains an all-time favourite amongst male connoisseurs.

See also[edit]

References[edit]

  1. ^ Smith Island Cake Now Maryland's Official Dessert from NewsChannel 8 1:38 pm Thu April 24, 2008 - ANNAPOLIS, Md. Accessed online April 26, 2008
  • Irene Krauß: Chronik bildschöner Backwerke. Hugo Matthaes Druckerei und Verlag, Stuttgart 1999, ISBN 3-87516-292-7