What is Prinzregententorto?
Prinzregententorto is a layered cake originating in Bavaria, Germany. It consists mainly of layers of thin fungal cakes covered with chocolate glaze, which usually hardens, giving the cake a glossy, smooth exterior. The cake usually has six to nine layers and is often served with a cup of coffee. Prinzregentortorte is a very popular cake in Bavaria and sells and shops all year round, whether opportunities require it. Some sources say that the personal chef Prince Regent, John Rottenhöfer, invented and dedicated the cake in honor of Prince Regent. Other sources quote a famous baker named Anton Seidl as an inventor who baked a chocolate -covered cake with nine layers, representing nine children of King Ludwig I, Father of Litpold. Another baker named Heinrich Georg Erbshäauuser is also credited by some sources as inventors when he was at that time commissioned by baking the cake for the 90th birthday of Luitpold.
the main ingredientsENCEMENTS FOR LAYERS OF PRINZREGENTENTTERTE cake are eggs, butter, flour and sugar. Other ingredients used for texture and flavor include some baking powder, vanilla, salt and some hot water. The dough is usually divided into separate pans and baked at once, resulting in a thin, smooth layer of mushrooms. A thinner layer of chocolate cream is spread between the layers of the cake. The composition in the chocolate filling of the cream cream usually includes cocoa powder, butter, egg yolks and confectionery.
The assembly of prinzregententortote begins when the mushroom layers cake sufficiently cool enough to melt the cream cream. The base and the highest part of the cake should be a layer of fungus, so the cake is stable enough to stand alone. When all layers of cakes and the filling of the cream are assembled together, the whole cake is covered with chocolate icing, especially from dark chocolate and butter or whipped cream.
Some versions of Prinzregententortorte have an apricot jam coating in the highest layer and a chocolate cream cream coatingAzed on the edges of the cake before the chocolate icing is applied generously. For final decoration, shaved chocolate is sprinkled on the cake or can be added with whipped cream using a pipe. The cake is usually served either cold or at a room temperature to keep the tempered chocolate shell on the exterior.