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Karin Agnes – Bernauer – Torte


200 g almond(s), peeled, grated
350 g sugar
80 g flour
2 Msp. cinnamon
10  protein
500 ml milk
1 Pck. custard powder (vanilla)
2 TL coffee powder, instant
3 EL powdered sugar
250 g Butter (sweet cream butter), soft
1 pinch(n) salt
200 g almond(n) (almond flakes), roasted


Working time:
approx. 55 Min.

/ Difficulty:

/ Calories p. P.:

no information

Grated almonds and mix with 200 g of sugar, flour, salt and cinnamon. Egg white with 150 g sugar until stiff. The dry ingredients with the beaten egg white mix.

5-7 parchment paper circles, each with approx. 26cm diameter cutting. The dough on it evenly and smooth it out. Preheat the oven to 170°C circulating air preheating. Each floor is approx. 20 minutes to bake until it is lightly browned. The baking paper carefully, peel off, soil turn over and bottom, again about 5-10 Min. bake. The floors are no longer sticky. Leave to cool.

Butter cream made from milk, custard powder and 3 TBSP of sugar according to package directions. Coffee powder and dissolve. The Pudding let it cool. With powdered sugar and soft Butter with a mocca butter cream.

Each floor of this cream is thin and sprinkle on the cake. The edge is also thin. The finished cake with the toasted almond flakes sprinkle. Up to the time of consumption in a cool place.

Tip: cake can be 1 to 2 days before baking.

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