Bavarian Layer Cake with Chocolate Buttercream and Ganache Glaze
A regal classic from Bavaria, the Prinzregententorte is composed of seven delicate sponge layers symbolizing the Bavarian districts. Each layer is filled with rich chocolate buttercream and enhanced with a touch of Grand Marnier for a modern twist. Traditionally glazed with chocolate and finished with buttercream piping, this elegant torte is perfect for special occasions or a luxurious dessert centerpiece.
Ingredients
🍪 Shortcrust Base
- 50 g butter
- 25 g powdered sugar
- 75 g spelt flour Type 630
- 1 pinch of salt
🍰 Sponge Layers Wiener Biskuit
- 4 eggs separated
- 100 g sugar
- 1 pinch of salt
- 50 g spelt flour Type 630
- 50 g cornstarch
- Zest of ½ orange
- 1 packet vanilla sugar
- 50 g butter melted (not hot)
🍯 Syrup
- 120 g water
- 60 g sugar
- 50 g Grand Marnier orange liqueur
🍫 Chocolate Buttercream French-style
- 500 g butter soft
- 200 g egg whites
- 200 g sugar
- 50 g water
- 1 pinch of salt
- 100 g dark chocolate minimum 70%, melted
🍑 Other Fillings & Layers
- 30 g apricot jam for base
🍫 Chocolate Glaze choose one
- Easy Option:
- 300 g dark chocolate min. 60%
- 30 g neutral vegetable oil
- Advanced Option tempered:
- 300 g dark chocolate min. 60%, tempered
🍰 Decoration
- Remaining chocolate buttercream
- Optional chocolate decorations
- Optional: candied orange zest or gold leaf
Instructions
Shortcrust Base
- Mix butter, powdered sugar, and salt until smooth. Add flour and knead until a homogeneous dough forms. Wrap and chill for 30 minutes.
- Roll out and cut a circle 18 cm in diameter. Bake at 170°C for 15 minutes until golden.
Sponge Layers
- Preheat oven to 200°C.
- Whip egg whites with salt and sugar until stiff. In a separate bowl, combine egg yolks, vanilla sugar, and orange zest. Gently fold yolks into meringue.
- Sift together flour and cornstarch, then fold into the egg mixture. Add melted (cooled) butter and gently incorporate.
- Divide the batter into three portions. Spread each onto a parchment-lined baking tray in thin, even circles (18 cm). Bake each for 8 minutes until lightly golden. Cool completely and cut 7 circles of 18 cm (reuse scraps if needed).
- Soaking Syrup
- Bring water and sugar to a boil. Cool, then add Grand Marnier. Set aside.
Chocolate Buttercream
- Whip softened butter until pale and fluffy.
- Heat egg whites, water, sugar, salt in a bowl over a water bath until 45°C while whisking constantly. Remove and whip until cooled and stiff.
- Add meringue gradually to whipped butter until smooth. Blend in the melted chocolate. Chill briefly if too soft.
Assembly
- Place the shortcrust base inside an 18 cm cake ring. Spread with a thin layer of apricot jam.
- Add the first sponge layer and brush generously with soaking syrup.
- Spread about 100 g of buttercream evenly over the layer.
- Repeat the process: sponge layer → syrup → buttercream, ending with a sponge layer on top.
- Cover and refrigerate overnight to firm up.
- The next day, remove from the ring. Warm the remaining buttercream to soften slightly and coat the outside of the cake. Smooth with a palette knife.
Chocolate Glaze
- Option 1 – Easy:
- Melt chocolate and oil to 45°C. Pour over the chilled cake, ensuring coverage. Immediately smooth the top and sides with a palette knife.
- Option 2 – Tempered:
- Temper the chocolate to 31–32°C. Pour and smooth as above for a snappy, professional finish.
Finishing Touches
- Fill a piping bag with a star tip (6 mm) and pipe decorative buttercream rosettes on top.
- Garnish each rosette with a fresh raspberry, chocolate piece, or candied zest.
- Chill the torte until serving. Best enjoyed within 4–5 days.