Prinzregententorte (Bavarian Layer Cake) vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts use milk, eggs, cream, butter and vanilla, but to very different ends. The Prinzregententorte cooks milk, egg yolks and vanilla into a thick pudding, beats it into creamed butter for a cocoa-rich buttercream, stacks it between thin sponges and seals everything under apricot jam and a glossy dark chocolate and cream glaze. The clafoutis whisks eggs, milk, cream and vanilla into a thin batter, pours it over fresh cherries and bakes it until puffed and set, with butter merely greasing the dish. One is layered, rich and chilled; the other is tender, fruity and best served warm under powdered sugar.