Prinzregententorte (Bavarian Layer Cake) vs Baba au Rhum: Classic Rum-Soaked Brioche

Both cakes draw on milk, rum, apricot jam, eggs and cream, yet they land in very different places. The Prinzregententorte is all about precision: thin baked sponge layers stacked with a rich chocolate buttercream built from a cooked pudding, with apricot jam hidden as a barrier beneath a glossy dark chocolate and cream glaze, and rum only an optional accent. The Baba au Rhum is a buttery yeasted dough, risen twice, then drenched in a boozy rum syrup, brushed with a shiny apricot glaze and served with whipped cream alongside.