German Prinzregenten Torte (Eight-Layer Cake)
This traditional German Prinzregenten Torte is a stunning eight-layer cake made with thin layers of delicate cake, each filled with creamy chocolate buttercream. Perfect for a special occasion, this elegant dessert is topped with whipped cream rosettes and chocolate flakes. Whether you’re preparing it for a birthday, a festive gathering, or just as a treat, this cake is sure to impress with its rich texture and decadent flavor.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Recipe Category: European
- Recipe Yield: Serves 8
- Calories per Serving: 1127.6
- Review Count: 1
- Rating: 5 stars
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 1 cup + 2 tbsp |
| Sugar | 1 cup + 2 tbsp |
| Eggs | 4 large |
| Pure vanilla extract | 1 tsp |
| All-purpose flour | 1 3/4 cups |
| Cornstarch | 1/2 cup |
| Baking powder | 1 tsp |
| Milk | 1/2 cup |
| Salted butter (melted) | 2/3 cup |
| Unsalted butter (softened) | 2 1/2 tbsp |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cocoa powder | 1/2 cup |
| Cornstarch | 1/2 tbsp |
| Sugar | 2 tbsp |
| Milk | 1 1/2 cups |
| Salted butter (softened) | 1/2 cup |
| Unsalted butter (softened) | 2 tbsp |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Whipped cream | 1/2 cup |
| Chocolate flakes | 12-14 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1127.6 kcal |
| Fat Content | 83.2 g |
| Saturated Fat Content | 51.5 g |
| Cholesterol Content | 248.6 mg |
| Sodium Content | 488.3 mg |
| Carbohydrate Content | 98.8 g |
| Fiber Content | 9 g |
| Sugar Content | 45.5 g |
| Protein Content | 15.2 g |
Instructions
Preparing the Cake Layers:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare Baking Sheets: Cut out 8 rounds of wax or parchment paper, each 8 inches in diameter. Grease your baking sheets and place the paper rounds on top, greasing the paper as well. This will prevent the cake from sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together 1 cup plus 2 tablespoons of softened butter with 1 cup plus 2 tablespoons of sugar until light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the pure vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder. Then, fold the dry ingredients into the wet mixture gently, ensuring there are no lumps.
- Portion the Batter: Divide the batter into 8 equal portions. Each portion will be spread thinly over the wax paper rounds.
- Spread the Batter: Spread each portion of the batter evenly into a thin circle, leaving about 1 1/2 inches from the edges to prevent overflowing during baking.
- Bake: Place each baking sheet in the oven and bake for about 7 minutes or until the cake layers are lightly golden and firm to the touch. Be careful not to overbake.
- Cool the Layers: Once baked, carefully remove the layers from the baking sheets and transfer them to a cooling rack or board. Allow each layer to cool completely before assembling the cake.
Preparing the Filling:
- Make the Cocoa Paste: In a mixing bowl, combine 1/2 cup of cocoa powder, 1/2 tablespoon of cornstarch, and 2 tablespoons of sugar. Add a little bit of milk to form a smooth paste.
- Heat the Milk: In a saucepan, heat the remaining 1 1/2 cups of milk until it begins to steam (do not boil).
- Combine and Thicken: Slowly pour the hot milk into the cocoa paste while stirring. Return the mixture to the saucepan and cook over moderate heat, stirring constantly until it thickens to a custard-like consistency.
- Cool the Mixture: Remove from heat and let it cool down until it reaches a lukewarm temperature.
- Prepare the Butter: In a separate bowl, beat together the softened salted butter (1/2 cup) and unsalted butter (2 tablespoons) until creamy.
- Combine Butter and Cocoa Mixture: Gradually fold the cooled cocoa mixture into the creamed butter, ensuring everything is fully incorporated and smooth. Set aside.
Assembling the Cake:
- Layer the Cake: Start by placing one of the cake layers on a serving platter. Spread a thin, even layer of the chocolate buttercream over the top.
- Repeat the Layers: Continue layering the cake layers, each time spreading the buttercream between the layers until all 8 layers are stacked.
- Chill the Cake: Once all layers are assembled, place the cake in the refrigerator to chill and set for about 30 minutes. This will help the layers firm up and make it easier to frost.
Decorating the Cake:
- Prepare Whipped Cream: In a mixing bowl, whip the 1/2 cup of heavy cream until stiff peaks form.
- Pipe Rosettes: Using a piping bag with a star tip, pipe small rosettes of whipped cream along the top edge of the cake.
- Add Chocolate Flakes: Finish by sprinkling chocolate flakes over the whipped cream rosettes, adding a touch of elegance to your cake.
Pro Tips:
- Layer Thickness: Make sure the cake layers are thin and even to ensure they bake quickly and cook uniformly.
- Cake Assembly: For a neat appearance, carefully trim the edges of the cake layers before assembling to create a more uniform look.
- Chill the Cake: Chilling the cake before decorating will ensure the buttercream sets properly, and the cake is easier to slice.
Enjoy your delightful and sophisticated German Prinzregenten Torte, an elegant dessert that is sure to captivate the hearts of all who taste it! Perfect for serving at a gathering or as a special treat for any occasion.
