Prinzregententorte
Prinzregententorte is mainly in Bayern spread cake , which traditionally consists of eight very thin Bisquitböden and chocolate butter cream, each layer one of the existing to 1946 eight circles (= administrative regions) Bavaria (Upper Bavaria, Lower Bavaria, Schwaben, Oberpfalz, oberfranken means, Lower Franconia and the Rhine-Palatinate) symbolized. The outside is covered with a chocolate icing. The cake specialty has a similar meaning for Munich as the Sachertorte is for Vienna .
origin
The cake is named after Prince Regent Luitpold , who was Prince Regent in the Kingdom of Bavaria from 1886 and in whose honor it was named. The question of who first created the cake is still controversial today. The court confectioner Heinrich Georg Erbshäuser was probably the originator. Johann Rottenhöfer , who is mentioned again and again, died before that, in 1872. The baker Anton Seidl only created his baked goods two years after Heinrich Georg Erbshäuser.
Heinrich Georg hereditary houses
Heinrich Georg Erbshäuser founded a pastry shop in 1875. In 1886 Heinrich Georg Erbshäuser created a cake on the occasion of the 65th birthday of Prince Regent Luitpold, successor to King Ludwig II. It consisted of eight thin biscuit floors, which were supposed to symbolize the then eight Bavarian administrative districts with the Palatinate (Bavaria) . The floors were connected to each other with a chocolate buttercream and coated with a special fondant . Heinrich Georg Erbshäuser was appointed purveyor to the royal Bavarian court in 1890 for his services .
Anton Seidl
Anton Seidl took over his father's bakery in 1869. From 1888 he tried to make a chocolate cake with nine bases , based on the Dobo cake, each base representing one of Ludwig I's children . According to the Seidl family chronicle, the cake spread very quickly and was also offered in other confectioneries. It is said that the Prince Regent gave written permission to call the chocolate cream cake “Prinzregententorte”, but this has been lost. The cake is not mentioned in old advertisements or in the commemorative publication for the 125th anniversary.
preparation
The cake consists of very thin biscuit bases (Dobos bases) about 25 cm in diameter, which are coated with chocolate buttercream and placed on top of each other. Apricot jam is spread on the top floor . The whole cake is covered with a chocolate couverture or fat glaze.
The historical recipe is still used today; in modern recipes, batter is sometimes used for the floors, the number of which is not strictly defined. Basically there should be at least six. The Prinzregententorte often consists of seven layers and thus still shows the number of administrative districts.
literature
- Irene Krauss : Chronicle of beautiful baked goods . Hugo Matthaes printing and publishing house, Stuttgart 1999, ISBN 3-87516-292-7
- Barbara Kagerer, Yves Hebinger, Christian Schneider: Sweet Munich cafés, pastry shops, restaurants and more . Umschau Buchverlag, Neustadt / Weinstrasse, ISBN 978-3-86528-385-6
