Today's post is dedicated to a woman of the late Middle Ages in whose honor Bavarian pastrymakers created a lovely dessert. The tragic story of Agnes Bernauer (c. 1410-1435) also inspired great works in various forms of art. She was the daughter of a commoner who won the heart of Prince Albrecht III of Bavaria-Munich, lived at the court for some years and is presumed to have become his wife - much to the chagrin of his father, Duke Ernest. Unfortunately, the will of the father prevailed because of Agnes' free spirit, which probably unnerved her 'sister-in-law' the Palatine Countess Beatrix. When Albrecht left for a hunt, the Duke had Agnes captured and put on a trial. Like hundreds of misunderstood, and often exceptional, women of her time (and beyond), she was accused of witchcraft and condemned to death. Her body was thrown in the Danube river on 12 October 1435. Not being able to do much, Albrecht was reconciled with his father and married the woman of the latter's choice. He made sure, nevertheless, that his beloved's memory would be honored, dedicating a mass to her in the Straubing Carmelite Cloister.
The original cake named after Agnes Bernauer is sold by the Krönner café & pastry shop (est. 1759) as well as its partners.
AGNES BERNAUER CAKE
This is a modest version of the famous cake, using almonds. Be free to replace them with hazelnuts.
I n g r e d i e n t s
for the cake:
300g ground almonds
50g plain flour
8 egg whites
150g caster sugar
1tsp vanilla extract
for the filling:
500g heavy cream
100ml espresso coffee
6 egg yolks
150g caster sugar
4tbsp plain flour
200g butter
for decoration:
150g roasted almonds
M e t h o d
1. Butter a 23cm baking tin lined with parchment paper. Set the oven to 180oC. 2. To make the cake: Mix the almonds & flour in a bowl. Whisk the egg whites stiff, gradually adding the sugar and vanilla extract. Carefully stir in the dry ingredients, transfer to the baking tin and bake in the middle of the oven for 45 minutes or longer. Insert a knife into the centre of the cake and if it comes out clean, remove the tin from the oven and leave aside to cool. 3. To prepare the filling: Combine the cream with the coffee in a heavy-bottomed pan. Mix the sugar and flour in a bowl, add the egg yolks and whisk. Mix into the liquid ingredients and heat gently, constantly stirring with a spoon. Remove when it's set, adding the butter. Leave aside to cool. 4. To assemble the cake: Slice the base horizontally into as many as six layers. Place the first on a serving plate, adjusting a cake ring. Spead a thin layer of buttercream on top and repeat with the other cake layers. Finish with buttercream and refrigerate for two hours. 5. When cold, decorate the top and sides of the cake with roasted almonds.
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