Prinzregententorte German Layer Cake Recipe

I absolutely adore this recipe because it transforms my kitchen into a mini patisserie, and I feel like a total baking rockstar with the epic layering skills it demands. Plus, the combination of rich chocolate, smooth custard, and a hint of apricot jam hits all the right nostalgic notes while treating my taste buds to a luxurious delight.

The Prinzregententorte, a classic Bavarian delight, is one of my favorite cakes. This multi-layer cake combines the richness of 200g of unsalted butter with the sweetness of granulated sugar and the touch of aromatic vanilla extract to form the batter.

I cannot think of a cake that combines the flavors of soft sponge and rich chocolate icing better than this one. The chocolate used here is 200g of dark chocolate, and the milk used in the luscious, smooth custard (500ml) could not be bettered; it just enhances the flavor and the flavor experience.

The egg yolks (4) used in the custard make it incredibly rich and delicious.

Ingredients

Butter, without salt, introduces a robust flavor and a smooth, creamy texture.

Sugar in granulated form: It provides sweetness to the custard and cake layers.

The aroma and flavor of the cake are enhanced by vanilla extract.

Provides structure and lightness to the cake: all-purpose flour.

Bind ingredients, add moisture, and create volume: eggs do it all and then some.

Dark chocolate provides a profound, intense chocolate taste and opulence.

Adds smoothness to the chocolate ganache: Heavy cream.

Jam made from apricots: Provides a fruity and slightly tart flavor that penetrates the layers.

Cocoa powder: Intensifies the chocolate taste and adds a little extra thickness.

Ingredient Quantities

• 200g unsalted butter, softened
• 200g granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 200g all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 500ml milk
• 75g cornstarch
• 100g granulated sugar (for custard)
• 4 large egg yolks
• 200g dark chocolate, chopped
• 200g heavy cream
• 2 tbsp confectioners’ sugar
• 1 tbsp cocoa powder
• 100g apricot jam
• 100g dark chocolate (for glazing)
• 50g unsalted butter (for glazing)

Instructions

1. Prepare the Cake Layers:
Set the oven for 180°C (350°F). Using an electric mixer, beat 200g of softened butter with 200g of granulated sugar until the mixture is light and fluffy. To this, add 1 tsp of vanilla extract and beat in 4 eggs, at room temperature, one at a time. Sift together 200g of all-purpose flour, 1 tsp baking powder, and a pinch of salt. Gently fold this, in several additions, into the butter mixture. Divide the batter into eight equal parts. Spread each part very thinly and evenly onto parchment-lined baking sheets. Bake for about 8 minutes or until very lightly browned. Cool on a wire rack.

2. Make the Custard Filling:
A saucepan is filled with milk. Five hundred milliliters of it, to be precise. Heat the milk until it is steaming. Meanwhile, whisk together in a bowl four egg yolks with 75 grams of cornstarch and 100 grams of granulated sugar. This is for the custard. When the milk is ready, use a ladle to transfer it into the bowl with the egg mixture while whisking—that is, if you want the mixture to not resemble scrambled eggs. Pouring too quickly can cause curdling. Once the milk has been incorporated, return everything to the saucepan and cook over medium heat until it is thickened to your desired consistency.

3. Prepare the Chocolate Cream:
Melt 200 grams of dark chocolate, chopped, in an ovenproof bowl over a pan of simmering water. Whip 200 grams of heavy cream with 2 tablespoons of confectioners’ sugar in a separate bowl until soft peaks form. Gently fold the whipped cream into the melted chocolate until the two ingredients are combined, and chill in the refrigerator until serving time.

4. Assemble the Cake Layers:
Apply a thin layer of apricot jam to each cake layer. Place the first layer on a serving platter. Spread a layer of cooled custard over the apricot layer, then top with the second layer of cake. Repeat this process until all layers have been used, except the top layer, which should not be covered with custard.

5. Top with Chocolate Cream:
Chilled chocolate cream, spread over the top and sides of the cake, should be smoothed out with a spatula.

6. Prepare the Chocolate Glaze:
In a heatproof bowl, set over barely simmering water, melt 100g of dark chocolate with 50g of unsalted butter. When smooth, remove the bowl from the heat and let the glaze cool slightly. Pour it over the top and sides of the cake, allowing it to drizzle down in places.

7. Chill the Cake:
The cake that has been put together needs to go into the fridge for a minimum of 2 hours. It must chill long enough for all its layers to become firm and stable.

8. Cocoa Dusting: Just prior to serving, lightly dust the top of the cake with 1 tbsp of cocoa powder for a lovely, understated presentation.

9. Slice Carefully:
Slice the cake into wedges with a sharp knife, making sure that each slice shows off the clearly defined layers.

10. Serve and Enjoy:
Chill before serving. Then savor the symphony of delicate layers, harmonious with rich custard and chocolate, for an authentic Prinzregententorte experience.

Equipment Needed

1. Oven
2. Electric mixer
3. Mixing bowls
4. Whisk
5. Sifter
6. Rubber spatula
7. Parchment paper
8. Baking sheets
9. Wire rack
10. Saucepan
11. Ladle
12. Heatproof bowl
13. Pan (for simmering water)
14. Serving platter
15. Spatula (for smoothing)
16. Sharp knife

FAQ

• Q: Can I prepare the cake layers in advance?
  A: Yes, the cake layers can be baked a day ahead and stored in an airtight container at room temperature until ready to assemble.
• Q: Can I substitute the apricot jam with another type?
  A: Absolutely, if you prefer, you can use another fruit jam like raspberry or strawberry for a different flavor profile.
• Q: How do I ensure the custard is smooth?
  A: To achieve a smooth custard, continuously whisk while cooking and strain the mixture if any lumps form.
• Q: What is the best way to glaze the cake?
  A: Pour the melted chocolate and butter mixture over the center of the cake, gently spreading to the edges with a spatula for an even coat.
• Q: Is there an alternative to dark chocolate for glazing?
  A: Yes, you can use milk chocolate if you prefer a sweeter glaze, though it will affect the overall cake flavor.
• Q: How should the Prinzregententorte be stored?
  A: Store the assembled cake in the refrigerator, covered, and it will keep well for up to three days.

Substitutions and Variations

To replace unsalted butter: Use margarine or coconut oil in an equal amount.
For granulated sugar: Use the same amount of brown sugar or caster sugar.
To substitute dark chocolate: Use semi-sweet chocolate or milk chocolate for a sweeter flavor.
*All-purpose flour:* Use cake flour for a lighter texture, or a gluten-free baking blend for a gluten-free option.
Evaporated milk or plant-based cream, such as coconut cream, can be used in place of heavy cream if you desire a dairy-free version. Make sure to use the same amount as you would heavy cream.

Pro Tips

1. Ensure Even Cake Layers When dividing and spreading the batter for the cake layers, use a ruler and a small offset spatula to ensure each layer is even. This will help maintain consistent thickness, resulting in a more stable and visually pleasing stack.

2. Prevent Curdled Custard Temper the egg yolks properly by gradually whisking the hot milk into the egg yolk mixture a little at a time. This technique helps prevent the eggs from cooking too quickly and curdling, ensuring a smooth custard.

3. Perfectly Whipped Cream Chill the mixing bowl and beaters before whipping the heavy cream. Cold equipment helps achieve better volume and consistency in the whipped cream, which is especially important when combining with the melted chocolate for a silky finish.

4. Optimal Chocolate Glaze Allow the chocolate glaze to cool slightly after melting before pouring it over the cake. This helps to achieve a thicker consistency that creates a smooth, even coating instead of running off too quickly.

5. Seamless Presentation For a professional appearance, use an offset spatula to smooth the sides and top of the cake after applying the chocolate cream. This technique creates clean edges and a refined look, enhancing the overall presentation of the cake.