Classic German Herrentorte ( Gentlemen’s Cake)

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Original Herrentorte Recipe: Learn how to make the Classic German Kaffehaus Treat with Marzipan and Rum at Home

The Herrentorte is a classic of German pastry art, and I absolutely LOVE it! Originating in the 19th century, this classic cake combines refined ingredients and tastes simply exquisite – a bit like a marzipan truffle or marzipan chocolate.

What does a classic Herrentorte consist of?

The original Herrentorte typically consists of several layers of fine Viennese sponge cake, which are filled with a rich pastry cream made of marzipan, egg yolks, and fine spirits such as cognac or rum. A coating of dark Belgium chocolate perfectly rounds off the flavor experience.

Recently, I had the pleasure of tasting this delicacy. Now that I’m back in Munich, you can try a wonderful variation of this Herrentorte at the Café Luitpold in Munich.

The Luitpold Torte is an interpretation of the classic. Unfortunately, the actual recipe is kept under strict secrecy, but here too, a sponge meets a seductive Franconian wine cream with marzipan, refined with a hint of cognac. The final highlight is the coating with Belgian chocolate, which gives every bite a delicious texture and makes the taste an unforgettable experience.

The Herrentorte and its variations are not only a delight for the palate but also a homage to the art of classic Old World German pastry and cake making.

Whether classic or reinterpreted, the Herrentorte remains a timeless delight that deserves to be rediscovered time and again.

If you want to bring this classic German cake home, you’re in the right place because I have my favorite recipe for Herrentorte for you. A great cake for special occasions. I admit, this is not a cake that is quick and easy to make, but the effort is really worth it.

Every bite is an absolute delight!

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Classic German Herrentorte Gentlemen’s Cake with Franconian Wine Cream

Course Dessert

Cuisine German

Keyword Classic German Cake, German Cake with Wine, German marzipan cake, Herrentorte Recipe, Luitpold Torte

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 12

Calories 450 kcal

Ingredients

For the cake layers:

• 1 cup 225g butter
• 1 1/4 cups 250g sugar
• 9 eggs
• 1 pinch of salt
• 2 cups 250g cornstarch
• 2 teaspoons vanilla extract
• Juice/Rum mixture for soaking

Marzipan Cream:

• 1 cup 250ml white wine
• 3/4 cup 200ml orange juice
• 1/3 cup 90ml brandy or cognac
• 7 ounces 200g marzipan
• 1 packet bourbon vanilla pudding or use 37 g cornstarch + some vanilla essence
• 2 egg yolks
• 1/2 cup 110g sugar
• 1 jar apricot jam

Glaze:

• 10.5 ounces 300g chocolate, 8.8 ounces (250g) melted in a water bath and 1.7 ounces (50g) processed into shavings

Instructions

1. Preheat the oven to 410°F (210°C). Line a 9 inch springform with parchment paper.
2. Cream together the butter with 1/2 cup (100g) of sugar, vanilla extract, and egg yolks until fluffy. Beat egg whites with the remaining sugar and salt until stiff peaks form, then fold into the butter mixture. Sift cornstarch over the mixture and gently fold in. Line a springform pan with parchment paper, lightly grease it, spread a few tablespoons of batter into the pan, smooth it out, and bake for about 7 minutes at 410°F (210°C). This should yield 7-8 cake layers.
3. Soak each cake layer generously with the rum-juice mixture and allow to cool completely before spreading with cream.
4. Grate the marzipan.
5. Mix orange juice with white wine. Stir vanilla pudding powder (or cornstarch) with egg yolks and some of the juice/wine mixture until smooth. Heat the remaining liquid with sugar and mix in the prepared pudding powder. Immediately add grated marzipan and brandy to the thickened mixture, stirring continuously until smooth.
6. Now it’s time to layer. Place the bottom cake layer on a cake plate and spread about 2 large tablespoons of cream on the layer.
7. Repeat this process, ending with the top layer.
8. Spread jam all over the cake, cover it with the melted chocolate, and decorate it with chocolate shavings.
9. And now, the most important part! The cake gets better the longer you let it sit.
10. I let the cake sit in the refrigerator for a whole 2 days and 2 nights, and even after slicing, the remaining cake got tastier with each passing day.
11. So prepare the Herrentorte in advance and give it time; you won’t regret it!
12. Let me know how it goes if you dare to try it!

Tips:

The Herrentorte gets better the longer you let it sit.
I let the cake sit in the refrigerator for a whole 2 days and 2 nights, and even after slicing, the remaining cake got tastier with each passing day. So prepare the Herrentorte in advance and give it the time it deserves to develop its full flavor.