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Agnes Bernauer

Agnes Bernauer



  • 5 egg yolks
  • 130 g of sugar
  • 50 g of starch flour
  • 100 ml of espresso
  • 400 ml of milk
  • (or 500 ml of milk + 3 teaspoons of instant coffee)
  • 1 teaspoon of vanilla paste / extract
  • 230 g of softened butter 


  • 210 g of egg whites
  • 210 g of sugar
  • 20 g of starch flour
  • 180 g of almond flour
  • 1 tablespoon of cocoa
  • 1-2 teaspoons of cinnamon
  • 50 g of almond leaves 


  • 100 g of milk cream for whipped cream
  • 100 g of chocolate (52% cocoa) 


  • 50-60 g of toasted almond leaves for decoration 

Preparation Of The Cream:

Mix the milk with the espresso.

Mix egg yolks with sugar until foamy, add starch flour and a little milk and coffee mixture.  Heat the rest until it boils and pour it into the egg yolks in a thin stream.  Steam until you get a cream of pudding consistency.  Transfer to a shallow dish and cover with cling film.

Add vanilla paste / extract to the cooled cream.

Mix the butter until foamy (5 minutes), then add the cream several times (it is important that the cream and butter are at the same temperature). 

Preparation Of The Crust:

Beat the egg whites until soft, then gradually add the sugar.  Mix the sifted dry ingredients into the solid sauce.  Bake in molds with a diameter of 18 centimeters at 180 °C for about 25 minutes (sprinkle with almond flakes before baking).

Bake 5 biscuits. 

Arrange the cake inside a stretchable mold lined with acetate foil (save 100 g of cream for the outer part).

Put it in the fridge while you make the ganache. 

Preparation Of Ganache:

Melt the chopped chocolate and cream for the whipped cream.  Pour the lukewarm ganache over the cake.  Cool in the refrigerator for 6 hours.  Take the cake out of the mold, coat the sides with the rest of the cream, then stick the toasted almond leaves on top.