Agnes Bernauer – Cake

Ingredients for 1 servings:

• 7 protein
• 225 g sugar
• 1 packet of vanilla sugar (bourbon vanilla)
• 200 g almond(s), peeled, roasted and ground
• 35 g flour
• 70 g powdered sugar
• 5 g cocoa powder
• 1 pinch of cinnamon
• 50 g almond(s), peeled, chopped
• 1 pack of pudding powder, vanilla
• 50 g sugar
• 2 tsp instant coffee powder
• 500 ml milk
• 250 g butter
• 150 g almond flakes, lightly roasted
• some powdered sugar

Instructions

Working time approx. 1 minute; Total time approx. 1 minute

not by Agnes

Beat the egg whites with sugar and vanilla sugar until stiff. Mix the almonds with the flour, powdered sugar, cocoa, and cinnamon and carefully fold into the beaten egg whites. Bake 5 cake layers from the batter. Spread 1/5 of the batter onto a springform pan lined with greased baking paper. Sprinkle each layer with 10g of chopped almonds and bake at 175°C for about 8 minutes. Remove the baking paper immediately after baking. Let the layers cool individually on a wire rack. For the mocha cream, make a pudding from the pudding powder, sugar, coffee, and milk and let it cool. Beat the butter (it must be the same temperature as the pudding!) until smooth and gradually stir in the pudding a tablespoon at a time. Spread all of the almond layers with the mocha cream, sprinkle with flaked almonds, and then assemble the cake. Dust with powdered sugar before serving.