The Agnes Bernauer Cake is one of the cornerstones of Bavarian pastry tradition, specifically from the city of Straubing.
This cake is not only an example of high pastry technique, but also a historical tribute to the figure of Agnes Bernauer, the young wife of Duke Albert III of Bavaria, who became the victim in 1435 of a famous dynastic injustice that led to her tragic death in the waters of the Danube.
Centuries later, in 1920, the historic Kröner Pastry Shop chose to transform this drama into a triumph of flavors.
Codified in its definitive version around 1920 by the Konditorei Kröner, the cake is a refined example of structural balance.
The recipe is based on layering Japonaise bases: made from whipped egg whites, sugar and finely ground almonds, and a filling of Kaffeebuttercreme (moka buttercream), that is a German-style buttercream (Deutsche Buttercreme) — essentially a vanilla pudding flavored with coffee and incorporated into whipped butter.
Finally, the cake is fully covered with toasted slivered almonds and finished with a dusting of powdered sugar.
Each layer of the cake tells a piece of Agnes Bernauer’s story: the fragility of the almond meringue recalls Agnes’s grace, while the intensity of the moka cream evokes the bitterness of her tragic end. The layered structure mirrors the complexity of her life between the people and the nobility.
- Difficulty: Difficult
- Cost: Moderate
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: German
- Seasonality: All seasons
Ingredients
- 5 egg whites (about 5.6 oz (160 g))
- 3/4 cup butter (about 6.2 oz (175 g))
- 1 1/3 cups finely ground almonds (about 4.4 oz (125 g))
- 1/3 cup flour (about 1.4 oz (40 g))
- 2 tbsp unsweetened cocoa powder (about 0.35 oz (10 g))
- to taste ground cinnamon
- 1 sachet vanilla pudding mix
- 3 tbsp instant coffee (dissolved in 1 tsp boiling water)
- 2 cups milk (about 17 fl oz (500 ml))
- 1 1/8 cup butter (about 8.8 oz (250 g))
- 1 2/3 cups sliced almonds (about 5.3 oz (150 g))
- to taste powdered sugar
Tools
- 1 Parchment paper
- 1 Spatula
Steps
Preparation: Whip the egg whites to stiff peaks, adding the sugar little by little. In a separate bowl, mix the almonds, flour, cinnamon and cocoa, then gently fold them into the meringue with a spatula. Draw 5 circles of 7 7/8 in on parchment paper, spread the batter and bake at 284°F (convection) for about 40 minutes. They must dry out completely.
Preparation: Prepare the pudding with the milk, add the instant coffee while it is hot and let it cool completely covered with plastic wrap. Once cold, beat the butter with electric beaters until it becomes white and fluffy. Add the coffee pudding one tablespoon at a time, continuing to beat.
Note: Butter and pudding must be at the same temperature or the cream will split.
Assembly: Place one disc, spread a layer of cream (about 3/8 in), and repeat for a total of 5 layers. Cover the sides and top with the remaining cream. Press the toasted almonds onto the entire surface.
The cake must be kept in the refrigerator for at least 12 hours before serving. This step is crucial: the moisture of the cream must slightly penetrate the meringue discs, making them easy to cut with a fork without crumbling, while still remaining “crispy” on the bite.
Dust with powdered sugar.
Afternoon Tasting
The cake was one of the dishes served at the April 2026 Afternoon Tasting: a monthly meeting held at my home and streamed live on my social channels.
Here’s a shot…
FAQ (Questions & Answers)
Is ready-made pudding also used in the traditional Agnes Bernauer Cake recipe?
In Germany, the use of “pudding” (Pudding) to make buttercream (Deutsche Buttercreme) is not a modern shortcut, but the traditional technical method.
Here is why you always find pudding mix in original German recipes:
Texture (Starch vs Flour): The German pudding mix is made almost entirely of pure cornstarch flavored. Compared to our classic pastry cream (often made with flour or many egg yolks), the pudding produces a more “gelled” and firm structure.
Stability with butter: When you combine the pudding with whipped butter, you obtain a much lighter and airier cream than dense Italian pastry cream. This lightness is essential for the Agnes Bernauer, because it must balance the weight of the almond meringue.
Absence of eggs in the base: The traditional German pudding (types like Dr. Oetker or our local brands) is cooked only with milk and sugar. This makes the cream less “heavy” in taste compared to a pastry cream rich in yolks, allowing the coffee flavor to stand out at its best.
