Prinzregententorte
Prinzregententorte[edit | edit source]
Prinzregententorte is a Bavarian torte, which consists of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is named after Luitpold, prince regent of Bavaria. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser.
Ingredients[edit | edit source]
The main ingredients of a Prinzregententorte include:
Preparation[edit | edit source]
The preparation of Prinzregententorte involves baking thin layers of sponge cake and setting them with a chocolate buttercream. The top layer is coated with apricot jam followed by a dark chocolate glaze.
History[edit | edit source]
The Prinzregententorte is named after Luitpold, prince regent of Bavaria from 1886. The cake was supposedly created by one of his cooks, but this is not certain. Other sources name the baker Anton Seidl, or the baking firm of Heinrich Georg Erbshäuser.
Cultural Significance[edit | edit source]
The Prinzregententorte is a significant part of Bavarian cuisine and is a traditional dessert in this region. It is often served at special occasions and is a staple at many local bakeries and cafes.
Variations[edit | edit source]
There are several variations of the Prinzregententorte, some of which include different types of sponge cake or different flavors of buttercream. However, the traditional version remains the most popular.
See Also[edit | edit source]
References[edit | edit source]
- "Prinzregententorte." The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015.
- "Prinzregententorte." The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets. Hodder & Stoughton, 2011.
External Links[edit | edit source]
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