German Prinzregenten Torte Eight Layer Cake
Indulge in the decadent elegance of the German Prinzregenten Torte, a stunning eight-layer cake that epitomizes Bavarian culinary artistry. This exquisite dessert alternates ultra-thin, golden sponge layers with rich, velvety chocolate buttercream, crafted from a luscious blend of dark chocolate, custard, and whipped butter. The entire creation is enveloped in a silky dark chocolate glaze, creating a showstopping finish that's as delicious as it is beautiful. Perfect for special occasions, this recipe combines precise techniques—like evenly layering the delicate sponges—with timeless flavors that will captivate any chocolate lover. Impress your guests with this classic German masterpiece, an irresistible blend of taste and tradition that sets the bar for sophisticated desserts.
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Recipe Information
Ingredients
- 160 grams All-purpose flour
- 30 grams Cornstarch
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 6 large Eggs
- 500 milliliters Whole milk
- 6 large Egg yolks
- 100 grams Granulated sugar (for buttercream)
- 40 grams Cornstarch (for buttercream)
- 150 grams Dark chocolate (60-70% cocoa)
- 250 grams Unsalted butter (for buttercream)
- 50 grams Powdered sugar
- 200 grams Dark chocolate (for glaze)
- 50 grams Unsalted butter (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease and line eight 9-inch (23 cm) cake pans, or if you do not have enough pans, bake the layers in batches.
In a medium bowl, sift together the flour and 30 grams of cornstarch. Set aside.
Using a stand mixer or hand mixer, cream 150 grams of butter and 150 grams of sugar until light and fluffy. Beat in the vanilla extract.
Add the eggs one at a time, mixing well after each addition. Gradually fold in the dry ingredients to form a smooth batter.
Weigh the batter and divide it evenly into 8 portions. Spread each portion thinly across the bottom of the prepared pans. Each layer should be very thin.
Bake each layer for about 8 minutes or until lightly golden. Remove from the oven and cool completely on wire racks before assembling.
To make the chocolate buttercream, heat the milk in a saucepan until steaming. In a separate bowl, whisk the egg yolks, 100 grams of sugar, and 40 grams of cornstarch until smooth.
Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened into a custard. Remove from heat.
Melt 150 grams of dark chocolate and stir it into the custard. Cover with plastic wrap (directly on the surface to prevent a skin) and let it cool completely.
In a large bowl, beat 250 grams of butter until light, then gradually beat in the powdered sugar. Once the custard is cool, mix it into the butter mixture one spoonful at a time to create the chocolate buttercream.
Place the first cake layer on a serving plate and spread with a thin layer of chocolate buttercream. Repeat with the remaining layers, finishing with buttercream on the top and sides of the cake. Chill the cake for 30 minutes.
To make the chocolate glaze, melt 200 grams of dark chocolate with 50 grams of butter in a heatproof bowl set over a pot of simmering water. Stir until smooth.
Pour the glaze over the chilled cake, letting it drip down the sides. Smooth the glaze with a spatula if necessary.
Refrigerate the cake for at least 1 hour before serving to allow it to set fully. Slice and serve.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 38.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
