Prinzregententorte is a bavarian
Bavaria, formally the Free State of Bavaria is a state of Germany, located in the southeast of Germany. With an area of , it is the largest state by area, forming almost 20% of the total land area of Germany...

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape...

, which consists of at least six thin layers of sponge cake
Sponge cake
Sponge cake is a cake based on flour , sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method. Typicially the batter method in the U.S. is known as a...

 interlaid with chocolate buttercream. The exterior is covered in a dark chocolate
Types of chocolate
Chocolate is a range of products derived from cocoa , mixed with fat and finely powdered sugar to produce a solid confection...


The Prinzregententorte is very popular in Bavaria, available in cake shops all year round.


The cake is named after Prince Regent Luitpold
Luitpold, Prince Regent of Bavaria
Luitpold, Prince Regent of Bavaria , was the de facto ruler of Bavaria from 1886 to 1912, due to the incapacity of his nephews, King Ludwig II and King Otto.-Early life:...

, who was Prince Regent
Prince Regent
A prince regent is a prince who rules a monarchy as regent instead of a monarch, e.g., due to the Sovereign's incapacity or absence ....

 of Bavaria beginning in 1886. Its exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl
Anton Seidl
Anton Seidl was a Hungarian conductor.-Biography:He was born at Pest, Hungary. He began the study of music at a very early age, and when only seven years old could pick out at the piano melodies which he had heard at the theatre...

, and the baking firm of Heinrich Georg.


Typically, the cake consists of very thin layers of sponge cake, each approximately 25 cm in diameter, with chocolate buttercream on each side. Apricot marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. The benchmark citrus fruit for marmalade production in Britain is the "Seville orange" from Spain, Citrus aurantium var...

may be added to the topmost layer, and the whole is covered in dark chocolate.

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