Bavarian prinzregenten torte recipe

Bavarian Prinzregenten Torte recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Bavarian Prinzregenten Torte is a classic German cake that is both visually stunning and incredibly delicious. This multi-layered confection consists of alternating layers of sponge cake, chocolate buttercream, and apricot jam, all covered in a smooth chocolate ganache. The cake is named after the Bavarian Princes Regent who ruled during the late 19th century, and it has since become a beloved dessert in Germany. With its rich flavors and elegant presentation, this recipe is perfect for special occasions or any time you want to impress your guests.

Keywords: Bavarian, Prinzregenten Torte, German cake, chocolate buttercream, apricot jam.

Bavarian prinzregenten torte recipe details

Bavarian prinzregenten torte recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

	For the dough:
7	eggs, separated
150 g	sugar
1 pinch(es)	salt
150 g	plain flour
	For the cream:
½ l	milk
1 packet(s)	custard powder, vanilla flavoured, equates for 1/2l milk
2	egg yolks
100 g	sugar
250 g	butter
50 g	cocoa powder
50 g	dark chocolate
	For the Glaze:
200 g	couverture

Instructions

If possible, grease 2-3 bottoms of springform pans (∅26cm) and dust with flour.

Preheat the oven to 220°C.

Whisk the egg yolks with half of the sugar and a pinch of salt until creamy. Whisk the egg whites with the remaining sugar until stiff. Fold into the egg yolk mixture. Sieve the flour on top and fold in.

Spread some dough onto each springform pan and bake each layer on the middle rack for 5-7 minutes. All in all the dough is sufficient for six layers. Allow all six layers to cool completely.

Cook a blancmange with the milk, the custard powder, the egg yolks and the sugar. Allow to cool while stirring. Stir the butter until creamy, then add in a bit of the blancmange, stir until well combined, then add the next bit and go on stirring, until all the blancmange is well combined with the butter. Stir in the cocoa powder. Melt the dark chocolate and finally stir the chocolate into the cream.

Divide the cream carefully, you need cream to spread on each layer, also the top layer and enough to cover the edges of the assembled torte. Allow the torte to get firm in the fridge.

Melt the couverture and carefully glaze the cake.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a