Karin's Agnes – Bernauer – Cake

Ingredients for 1 servings:

• 200 g almond(s), peeled, grated
• 350 g sugar
• 80 g flour
• 2 pinches of cinnamon
• 10 egg whites
• 500 ml milk
• 1 packet of pudding powder (vanilla)
• 2 tsp instant coffee powder
• 3 tbsp powdered sugar
• 250 g butter (sweet cream butter), soft
• 1 pinch of salt
• 200 g almonds (flaked almonds), roasted

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Mocha cake, the original comes from Straubing, here in the housewife version

Mix the ground almonds with 200g of sugar, flour, salt, and cinnamon. Beat the egg whites with 150g of sugar until stiff peaks form. Mix the dry ingredients with the beaten egg whites. Cut 5-7 circles of baking paper, each approximately 26cm in diameter. Spread the batter evenly on them and smooth it out. Preheat the oven to 170°C fan/convection oven. Bake each layer for approximately 20 minutes, until lightly browned. Carefully peel off the baking paper, turn the layers over, and bake the undersides for another 5-10 minutes. The layers should no longer stick. Let cool. Make the buttercream from milk, pudding powder, and 3 tablespoons of sugar according to the package instructions. Add the coffee powder and dissolve it in the buttercream. Let the pudding cool. Make a mocha buttercream with powdered sugar and softened butter. Spread a thin layer of this cream on each layer and assemble it to form the cake. Spread the same layer thinly over the edges. Sprinkle the finished cake with the toasted flaked almonds. Refrigerate until ready to serve. Tip: The cake can be baked 1-2 days in advance.