Description
Agnes Bernauer - a wonderful and elegant almond cake. Its recipe is kept secret, but through trial and error confectioners managed to come close to the original. He was born in the German town of Straubing, whose residents consider it their calling card. Of the total number of ingredients I got 3/4 and made 4 large cakes. Each cake consists of 6-7 thin layers of almond meringue sandwiched with cream and coffee with a diameter of 8 cm It is decorated with lots of almond flakes that are sprinkled on cakes before baking and serving. Let's prepare?
Ingredients
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Egg white
8 piece
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Brown sugar
300 g
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Flour almond
250 g
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Corn starch
2 Tbsp
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Cocoa powder
1 Tbsp
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Cinnamon
1 tsp
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Almonds
150 g
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Milk
600 ml
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Instant coffee
3 Tbsp
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Yolk egg
6 piece
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Brown sugar
30 g
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Powdered sugar
110 g
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Flour
30 g
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Corn starch
30 g
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Butter
250 g
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Liqueur
3 Tbsp
Cooking
We need 3 sheets of parchment. On paper, draw circles with a diameter of 8 cm can be quite tight. For cake need 5 sheets of parchment and circles for 23, see high bowl, whip the whites with salt until stiff peaks, at the end gradually add the brown sugar, I use Demerara TM Mistral.
Beat whites with sugar gradually. Should get a dense meringue.
Almond meal, you can do it yourself using a blender and dry the pan. All the dry ingredients mix. Add to the proteins in parts, stirring with a spatula from top to bottom. Weight decrease threefold.
Apply the meringue onto the prepared sheets in the form of round pellets with a height of 3 mm (for the cake 5 mm). On each cake took me 1 tsp (heaped) test. Sprinkle with toasted almond flakes.
Bake cakes one after the other for about 15-20 minutes (for the cake 25-30 minutes) in a preheated oven at a temperature of 170-180 degrees. Get porous and dry cakes. During baking, they practically do not rise, only slightly rounded.
Prepare the cream. In a bowl mix 100 ml of milk, coffee, egg yolks, flour and starch until smooth.
Add the mixture to the boiling milk and bring to a boil, stirring constantly. Leave to cool, stirring occasionally, so it is not weathered. Butter room temperature, beat with powdered sugar and brown sugar. Portions connect it with chilled whipping cream with a mixer. At the end add the liqueur.
It is best to collect cakes or a cake in the shape of the same diameter as the cakes. I collected cakes with acetate film. Finished cakes to put in the cold for 4 hours so that the cream is stabilized. Before serving, remove the film/shape, brush with cream and sprinkle with almond flakes. (Very sorry for a sloppy situation, collecting cakes in a hurry, time was short).
I have caramelicious hazelnuts and almonds. Each cake was decorated with caramelized hazelnuts.
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