Prince Regente Torte Recipe
Yellow layered cake brushed with rum flavoring and raspberry preserves covered in chocolate ganache, garnished with light chocolate buttercream, and dark chocolate triangles.
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Ingredients
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Cake and Filling
Method
Preparation
- 1
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, sift together the flour and baking powder. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 5
- 6
Bake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 7
Prepare Ganache
In a saucepan, heat the heavy cream until just boiling. Pour over the chocolate chips in a bowl and let sit for 5 minutes, then stir until smooth.
- 8
Assemble the Cake
Once the cakes are cooled, brush each layer with rum flavoring, spread raspberry preserves on top of one layer, then stack the layers.
- 9
Cover with Ganache
Pour the ganache over the stacked cake, allowing it to drip down the sides. Refrigerate until set.
- 10
Make Buttercream
In a bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, and beat until light and fluffy.
- 11
Decorate
Use the chocolate buttercream to pipe decorations on the top of the cake. Optionally, garnish with dark chocolate triangles.