Bless those Bavarian bakers ...

Last year I traveled through Munich on a layover back from the States. Like anyone with curiosity for local cuisine on a long interim, I combed the airport for something delicious and different.

And behold:



The Prinzregententorte!

The waitstaff at the Dallmyr cafe/restaurant were very understanding. They didn't blink an eye when it appeared that I had fallen in love at first sight with a piece of cake.

Never had I eaten such a decadent and elegant cake before in my life. And I've eaten a lot of cake. I am ashamed to admit that two-thirds of the way into a slice of this luxurious cake, I gave up the ghost.

According to the Bavarian website, it was named after Prince Regent Luitpold by the Court Confectioner Julius Rottenhöfer. What a swanky job! Making cakes and sweets for the royal family.

Although, a cake of this magnitude cannot be solely dedicated to one man. Oh, no. Apparently it was simultaneously dedicated to the state of Bavaria because it's like the American flag -- where the stripes stand for the original thirteen states? The eight layers represent the former eight governmental districts. Clever confectioner.

I will unabashedly admit that I have no desire to actually try to replicate the cake at home. If I did this, first of all I would need 7-8 cake pans when I'm the proud owner of exactly one. Second of all, if I made this cake I would probably become the size of the state of Bavaria. No, I think this is best left to the masters, as the Bavarian websites quotes, "Cake shops and experienced housewives make the Prinzregententorte." Hum, yes, people who own eight cake pans.

I think that I will have to take this mission to the street! I am determined to find a Germany bakery in Stockholm. We have, after all, a German school, and embassy. I can't be the only one who appreciates the delights of a Prinzregententorte.

**Update! I called the Germany embassy here in Stockholm. Through a mixture of German-accented Swedish and my half Swedish/English replies, the query has been suitably taken up by the researching efforts of the Germany embassy, and if there's anything Germans are known for, it is thoroughness! I'm crossing my fingers. My German friend has suggested I jet to Berlin for some cake. Not an entirely bad idea ... planning a whole vacation around cake.

If you have the need to bake something bombastic, here's the recipe below taken from the Food from Bavaria website.

Prinzregententorte

The Sponge:
six eggs
160-180 g sugar
160-180 g flour (half cornflour, if desired)
a pinch of baking powder
a small packet of vanilla sugar or grated lemon rind
1 tbsp water, optionally 80 g butter (the cake layers can also be made from sweet shortcrust pastry instead of sponge)

The Chocolate Butter Cream:
250 g butter
150-180 g icing sugar
2-3 egg yolks
100 g dark chocolate (softened and cooled),

Coating: dark chocolate (chocolate glaze).

The cake bases are made first. Separate the egg white from the egg yolk. Beat the egg yolk first with water and then with 2/3 of the sugar to form a foam. Now add the vanilla sugar or lemon peel as flavourings. Stir in the butter (optional). Beat the egg white to form a stiff foam. Fold in the remaining third of the sugar and add this mixture to the egg yolk mixture. Sieve the flour and baking powder over it and mix everything together. Divide the mixture into eight and bake eight thin layers (200°C, six to eight minutes) in a well-greased spring form (diameter 26 cm) until golden brown. Remove them from the spring form immediately after baking and allow them to cool.

To make the filling, warm the chocolate in a bain-marie until it is liquid, and then allow it to cool slightly. Beat the butter until it is fluffy and then fold in the icing sugar and the egg yolk alternately. The mixture should be very fluffy. Gradually fold in the softened chocolate drop by drop. Add extra sugar or chocolate to taste if necessary. Spread the cream on seven of the cake layers and place them one on top of the other. The eighth cake forms the top of the cake. Smooth a little cream over the edge of the cake.

To make the glaze, melt some dark chocolate and thinly and evenly cover the whole of the cake with the chocolate glaze using a brush.