Agnes-Bernauer cake with nougat chocolate suppositories

Name: Agnes-Bernauer cake with nougat chocolate suppositories
Cook time: 2 h
Total time: 6 h 30 min
Yield: 16
Ingredients: 6 Eggs (Gr. M); 2 Protein (Gr. M); 125 g Sugar; 200 g Sugar; 150 g Sugar; 40 g Potato flour; 2 TABLESPOONS Potato flour; 600 ml Milk; 3 TABLESPOONS Espresso powder (instant); 200 g crushed almonds; 3 TSP Cocoa; 1 TEASPOON Cinnamon; 7-10 Tbsp Salt; 250 g soft butter; 3 TABLESPOONS coffee liqueur; 125 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The Christmas season will be even more cosy with our unique baking creations! Spoil your loved ones with heavenly cakes

COOK TIME
120 mins

TOTAL TIME
390 mins

Ingredients

Servings: 16

6 Eggs (Gr. M)
2 Protein (Gr. M)
125 g Sugar
200 g Sugar
150 g Sugar
40 g Potato flour
2 TABLESPOONS Potato flour
600 ml Milk
3 TABLESPOONS Espresso powder (instant)
200 g crushed almonds
3 TSP Cocoa
1 TEASPOON Cinnamon
7-10 Tbsp Salt
250 g soft butter
3 TABLESPOONS coffee liqueur
125 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Separating eggs. Chill the egg whites. Beat 6 egg yolks, 125 g sugar and 40 g potato flour with the whisk of the mixer until smooth. Bring milk and espresso powder to the boil. Slowly pour about 100 ml of hot espresso milk into the egg mixture while stirring, then stir everything into the rest of the espresso milk. Bring to the boil while stirring and simmer for about 1 minute. Pour the pudding into a bowl, cover with foil and let it cool down.
2
Roast the flaked almonds in a pan without fat. Let it cool down. Line a springform pan (26 cm Ø) at the bottom with baking paper.
3
Mix ground almonds, 200 g sugar, 2 tablespoons potato flour, cocoa and cinnamon. Beat 8 egg whites until stiff, adding 1 pinch of salt and 150 g sugar. Carefully fold the almond mixture into the meringue mixture. Spread about 1⁄5 of the mixture into the mould, leaving about 1 cm free all around. Chill the rest of the mixture.
4
Bake the meringue base in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes. Remove the base from the pan and let it cool down. Bake 4 more layers of the remaining mixture in the same way.
5
Whisk butter and coffee liqueur with the whisk of the mixer for about 10 minutes until white and creamy. Gradually stir in the pudding by the spoonful.
6
Spread 1 base with 1⁄6 cream. Place the 2nd floor on top and also spread it. Repeat until all floors are on top of each other. Spread the rest of the cream all around the cake and decorate with flaked almonds, leave to cool for about 2 hours. Dust with icing sugar and decorate with nougat chocolate suppositories.
7
Give me room: Spread each portion of almond meringue into the mould so that about 1 cm is left free at the edge. The mixture expands during baking.
8
Freezes well without decoration.
9
Divide 150 g firm nut nougat into 3 larger and 1 small piece. Shape each piece into a cone with cool hands. Decorate all cones all around with approx. 30 g chocolate flakes (e.g. "Knusplis" from Zentis). Carefully put the chocolate flakes into the nougat cones from bottom to top. Chill for about 1 hour.