Cake "Agnes Bernauer"

Description

As I was waiting for this day to treat you to my favorite cooks, this wonderful, rich cake. Original cake Agnes Bernauer (Agnes-Bernauer -Torte) you can taste only in confectionery Cjpeg German town of Straubing, which believe that pastry your brand, and guests of Germany can enjoy this wonderful dessert here. We will make this good with Others. Oetker and me, who is celebrating his birthday! With great pleasure invite you to the table!

Ingredients

Flour almond

200 g
Egg white

7 piece
Sugar

300 g
Vanilla sugar

1 pack
Flour

35 g
Cocoa powder

1 tsp
Cinnamon

1 pinch
Almonds

50 g
Pudding vanilla

1 pack
Sugar

50 g
Instant coffee

3 tsp
Milk

500 ml
Butter

250 g
Almonds

100 g
Powdered sugar

2 Tbsp

Cooking

Our products!

Prepare the pudding for the cream. To do this, dry pudding, coffee, sugar and 7 tbsp milk mix thoroughly until a homogeneous, with no lumps, masses. The rest of the milk bring to the boil, remove from heat, inserting a thin trickle of pudding mixture, mix well. Return to stove, bring to a boil and immediately remove from heat. Pour into another bowl, cover with cling film so the film lay on the pudding and set aside to cool. But not in the cold. (!!!)

Ground almonds fry in a dry, without the fat in the pan until light brown. Transfer to a plate and allow to cool.

7 protein is good, hard to beat. Proteins can be used and frozen - so I did. To the whipped mass gradually we pour sugar and vanilla sugar - continuously whisking until you get such a shiny smooth mass.

Mix the flour, the cooled toasted ground almonds, cocoa and cinnamon.

Enter muchno-almond mixture to whites and at low speed of mixer, stir until a smooth, homogeneous condition.

The consistency

A baking pan (ø 26 cm) greased with oil, cover the bottom with baking paper. Preheat the oven to 180 degrees, with the Convention - to 160 degrees.

Divide the dough into 5 parts. Do not rely on the eye - weigh the whole lot on the kitchen scales and divide by 5. 1/5 of the dough spread in the form carefully even out and sprinkle with 1/5 part of chopped almonds (10 g). Put the form with the dough on the grill, on the middle level of the oven. Bake for 20 minutes.

Remove from the oven, release from the ring. Shift our cake together with a paper to cool on a wire rack. The rest of the cakes baked as well. Happy owners (me one) a couple of the same shapes for baking, very simplified process of baking - while baking the first cake, you cook the next.

100 g almond petals dried in the pan without fat, to obtain a brownish tint. Almonds pour into another container (a plate) and cool.

Soft beat butter. The cooled pudding a spoonful of input to oil and whisk further to obtain a smooth, homogeneous cream. Pay attention that the butter and pudding should be at room temperature. (!)

Get this cream. 5 tbsp of the cream and put aside.

Remove the cakes from the baking paper. In a suitable dish put the first cake layer and distribute it 1/4 of the total weight of the cream. Repeat this procedure with the rest of the cakes.

The remaining cream (5 tbsp) thinly apply the last layer and sides of cake. Sprinkle with the cake sides with toasted almonds. I did so, but correct, according to the original recipe, the whole cake, decorate with almonds and sprinkle with powdered sugar. Before serving the cake stored in the fridge - it is better to leave for the night.

In all its glory for you!

Slice a delicious slice! Cakes after impregnation cream become softer and softer.

Another, closer!

Bon appetit!!!

Comments and reviews

Leave a comment or a recipe review