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 (German: [ˈpʁɪnts.ʁeˌɡɛntənˌtɔʁtə]) is a Bavarian torte consisting of at least six, usually 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 Luitpold, prince regent of Bavaria from 1886. The cake's 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 World War 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.

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

External links[edit]