Ingredients:

  • Shortcrust pastry base

  • 80g raspberry jam

  • 4 sponge bases (2 light, 2 dark)

  • Rum syrup

  • Rum cream: (500g vanilla pudding, 200g butter, rum)

  • Chocolate cream: (250g vanilla pudding, 100g butter, 100g dark chocolate)

  • Chocolate shavings (white and dark)

  • 300g marzipan

  • 100g dark chocolate couverture as a glaze

Spread the raspberry jam on the shortcrust pastry base. Soak the sponge bases in the rum syrup, and then place them in alternate light and dark layers on top of the pastry base. The cake should be filled and covered with the rum and chocolate cream and the side decorated with chocolate shavings. For the top, roll out the marzipan thinly and cut out a circle. The top should be decorated with the dark chocolate couverture and also sprinkled with chocolate shavings.

Did you know?
This torte was invented by master patissier Konrad Hutmacher in 1961 to mark the 70th birthday of Friederick, Prince of Hohenzollern. It is still made today at Café Seelos to the original recipe – a taste of tradition.

Check out the other recipes!