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Prinzregententorte: photo of the dish
Illustrative photo: Sven — CC BY 2.0, Wikimedia Commons
Snacks & baking

Prinzregententorte

Bavarian birthday cake made of thin layers of chocolate sponge filled with chocolate buttercream, topped with a glossy chocolate glaze. It was created in Munich at the end of the 19th century.

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Ingredients

Ingredients

Glaçage

Spices & seasoning

Nutrition facts

448 kcal per serving

Protein
7.1 g
Carbohydrates
40.5 g
of which sugars
31.1 g
Fat
27.8 g
of which saturated fat
17.5 g
Fiber
3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and line two 26 cm springform tins with baking paper.
  2. Whisk the eggs with the sugar for 6 to 8 minutes until the mixture is foamy and very thick.
  3. Sift the flour, cocoa and baking powder, then gently fold them into the egg foam with a spatula.
  4. Divide the batter between the two tins and bake for 20 to 25 minutes, until a knife inserted comes out dry. Let cool.
  5. For the cream, melt 150 g of chocolate in a bain-marie and let it cool slightly.
  6. Beat the butter with the icing sugar and vanilla extract until pale and creamy, then add the melted chocolate and mix.
  7. Cut each sponge into two or three thin layers. Spread a layer of buttercream between each tier, finishing with a layer of sponge.
  8. Heat the crème fraîche, pour it over the remaining chopped chocolate, and stir until you have a smooth ganache, then spread it over the top and sides of the cake.
  9. Refrigerate for 1 hour before serving so the glaze can set.

Variations and tips

Cocoa-free version. Replace the chocolate sponge with a vanilla sponge by leaving out the cocoa and adding 30 g of extra flour.

Easy to find. Dark chocolate 70% is sold in every supermarket; choose a good quality one for a more intense result.

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Original Ecomely recipe.