German Prinzregenten Torte ( Eight Layer Cake )

May 11, 2023May 11, 20230 7
German Prinzregenten Torte - A Decadent Eight Layer Cake
in Dessert

Prep

60 min

Cook

30 min

Ready In

180 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup butter , plus
2 tablespoons butter
1 cup sugar , plus
2 tablespoons sugar
4 eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 cup unsweetened cocoa
1/2 cup cornstarch
2/3 cup sugar
2 1/2 cups milk
1/2 cup salted butter , plus
2 tablespoons salted butter
1/2 cup unsalted butter , plus
2 tablespoons unsalted butter
12 -14 ounces semisweet chocolate
whipped cream
chocolate shavings

Nutrision Information

Servings Per Recipe
16
Calories
659
Sugar
44g
Fat
46g
The Prinzregenten Torte, or Prince Regent Cake, is a classic German dessert revered for its impressive eight layers of cake and custard filling. The cake was created in honor of Prince Regent Luitpold of Bavaria, who ruled during the late 19th and early 20th centuries. The cake is traditionally served at special occasions like weddings and birthdays and is a testament to the precision and skill of German pastry chefs. This cake is a labor of love, but the results are well worth the effort. Each slice of the Prinzregenten Torte is a work of art, with alternating layers of chocolate cake and creamy custard filling. The chocolate ganache topping provides a rich, glossy finish that is sure to impress your guests. Serve this cake with a cup of coffee or tea and savor each decadent bite.

Instructions

1.Preheat the oven to 350°F (177°C). Grease and flour two 8-inch (20-cm) round cake pans.
2.In a large mixing bowl, cream together 1 cup + 2 tablespoons of butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
3.In a separate bowl, sift together the flour, cornstarch, baking powder, and cocoa. Gradually add to the butter mixture, stirring until just combined.
4.Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
5.In a medium saucepan, whisk together 1/2 cup cornstarch, 2/3 cup sugar, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1/2 cup salted butter until melted and combined. Let cool to room temperature.
6.In a large mixing bowl, beat 1/2 cup unsalted butter until light and fluffy. Gradually beat in the cooled custard mixture until smooth and creamy.
7.To assemble the cake, trim the tops of the cooled cakes to make them level. Place one cake layer on a serving plate and spread with a generous amount of custard filling. Repeat with the remaining cake layers, spreading custard between each layer. Use extra custard to fill in any gaps on the sides of the cake.
8.Melt the semisweet chocolate and 2 tablespoons of unsalted butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Let cool to room temperature.
9.Pour the chocolate ganache over the top of the cake, spreading it evenly to cover the top and sides. Refrigerate for at least 30 minutes to set the chocolate.
10.Before serving, decorate the top of the cake with whipped cream and chocolate shavings.

PROS

This cake is a showstopper and will impress your guests with its stunning appearance and rich, decadent flavor.

The eight layers of cake and custard filling provide a satisfying and indulgent dessert.

CONS

This cake is time-consuming to make and requires several steps to assemble.

It is high in calories, sugar, and fat and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This cake is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
Dark chocolate has been linked to various health benefits, including improved heart health and cognitive function. It also contains antioxidants that may help reduce inflammation and support overall health.

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