home Confectionery Cakes Cake "Annette Jensen" (Hannchen Jensen - Torte)

Cake "Annette Jensen" (Hannchen Jensen - Torte)

Cake "Annette Jensen" (Hannchen Jensen - Torte)

Category: Confectionery
Kitchen: german
Annette Jensen cake (Hannchen Jensen - Torte)

Ingredients

FOR TEST
Butter or margarine 100 g
Sugar 100 g
Egg yolks 4 things
Flour 125 g
Milk 4 tbsp. l.
Vanillin, salt pinch
Soda slaked with vinegar 0.25 tsp
Jam or thick jam (if needed) 2 tbsp. l.
FOR WITHOUT
Egg whites 2 pcs
Sugar 75 g
FOR MERENGA
Egg whites 2 pcs
Sugar 75 g
FOR CHERRY LAYER
Fresh cherries without pits (you can take ice cream) 370 g
Cherry juice 60 ml
Starch 25 g
FOR CREAM
Cream not less than 30% 400 g
Powdered sugar 30 g
Gelatin 8 g
FOR CHOCOLATE INTERLAYER (optional)
Black chocolate 150 g
Milk 15 g
FOR DECORATION
Fresh cherry pitted 60 g
Almond flakes (not used) 80 g
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Detachable round shape f 24 cm

Cooking method

  • I did not find a direct indication of the history of this recipe. It can be assumed that the cake is named after the German journalist Annette Jensen (born May 3, 1962 in Itzehoe). The main focus of her articles and books is economic, environmental and social sustainability. In 1999 she received the journalist's award for civic engagement.
  • According to the original recipe, for each of the two cakes, slightly baked, meringue (protein, whipped with sugar) is laid out, sprinkled with almond flakes. Each of these double cakes is baked at a temperature of 1300From 25-30 min. Then cherry + cherry juice + starch is laid out on this double cake, then whipped cream, then another double cake, immediately cut into portioned pieces (10-12 segments).
  • As far as my little experience (with my oven) shows me, at this temperature, neither meringue nor meringue will cook properly. So I changed the recipe a bit, making one protein cake like meringue, the other like meringue.
  • So let's move on to the cake.
  • 1. Cooking meringues... Beat the whites until stiff peaks, add 1-2 tbsp sugar. l., we continue to beat until smooth. We spread it in a form lined with dry paper (without a form, the diameter of the cake will increase slightly and will not coincide with the total diameter of the cake). We bake at a temperature of 100-1100From 1.5-2 hours.
  • Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte)
  • 2. We melt chocolate with milk in a water bath to a fluid state - you cannot overexpose (the chocolate will not be liquid). Cover with a thin layer of meringue.
  • 3. Cooking dough cakes. Beat the softened margarine with sugar, vanilla and yolks. Add milk. Sift flour in small portions and mix thoroughly. Add vinegar slaked soda. We bake 2 cakes in a lined and greased form at a temperature of 1800From about 15 min.
  • Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte)
  • 4. Cooking the cherry layer. We peel the cherries, put them in a colander. Dilute 60 ml of juice from cherries with starch and boil over low heat until thickened. We mix juice with cherries.
  • Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte)
  • 5. Grease the dough cake with jam to place the meringue cake with chocolate on it. We put a split ring on the cake. We spread the cherry layer, send it to the refrigerator until it solidifies.
  • Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte)
  • 6. For cream... Whip the cream, add the powder and beat a little more. Pour gelatin with water (2 tbsp. L.), Add 50 ml of cream (from the total) and cook in a water bath until the gelatin dissolves. We put it in the cream. Put the cream on top of the cherry layer.
  • 7. For the meringue. Beat the whites until stiff peaks, add 1-2 tbsp sugar. l., we continue to beat until smooth. Take the remaining cake and spread the meringue on it using a pastry bag. We bake for 10-15 minutes at a temperature of 1500C. Cool the cake. Place on the frozen cream (you need to transfer it very carefully, with spatulas, so as not to deform the meringue). Decorate with cherries before serving.
  • Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte) Annette Jensen cake (Hannchen Jensen - Torte)
  • Annette Jensen cake (Hannchen Jensen - Torte)
  • The photo of the cut was not very neat - the guests had to urgently serve a cake. But they ate in one fell swoop!
  • Annette Jensen cake (Hannchen Jensen - Torte)

Cooking program:

stove, oven

Note

The cake turned out to be very tasty - a combination of delicate cream with cherries, thin cakes and meringue - mmm ...! It seemed to me that the meringue cake was superfluous. It was slightly pressed through by the upper heavy layers and lost its original meaning (in the photo of the original cake this layer is also pressed through). You can cook without it.
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celfh
Alexandra, Sasha ... cake ... for the night ... yes with great pleasure! Beauty !!!!
Galleon-6
Oh, I can no longer look at this beauty, deliciousness
Irina Dolars
And again, baked goods with our favorite cherries! I want a piece! Annette Jensen cake (Hannchen Jensen - Torte) Even for the night
Alexandra, and where to get fresh berries in winter?
Can I have ice cream?
Pulisyan
Tatyana, Elena, Irina,
Thanks for the cake compliments! ..
Quote: Irina Dolars
Alexandra, where can I get fresh berries in winter?
Can I have ice cream?
IrochkaI ice cream and used. I just wrote fresh - I mean not canned.
Irina Dolars
The other day I was making a chocolate cake with frozen cherries and cream. Gelling berries. I needed an extra portion of frozen cherries, and I couldn't find it in stores ...
It seems to me that everyone bakes the same
Rada-dms
Looks amazing and the recipe is good! Thank you !!!
Pulisyan
Quote: Irina Dolars
I needed an extra portion of frozen cherries, and I couldn't find it in stores ...
And I still have stocks frozen from the summer ...
Yes, the time has come when I wanted something fresh and juicy ...
What will happen in the spring?
Olga, Thank you! Trying my best! I'm glad you liked the recipe! fiddled until 2 am
Olgita
Pulisyan, Sasha, tell me, what diameter is needed for this recipe?
Pulisyan
Olgita, 24 cm, I wrote in the ingredients. Thanks for your interest in the recipe!
Olgita
Sasha, I probably read the recipes inattentively at night, last time with the tangerine pie I tortured you with clarifications, now with the cake you will forgive me. I'll try the recipe tomorrow. You have sooooo delicious photos! like recipes
Pulisyan
Olgitadon't even think to apologize! I myself often make some inaccuracies.
For this, we also have communication, to find out everything.
I wish you creative success. But skip the meringue in the middle. It's not worth the time ...
An4utka
AlexandraThanks for the recipe
They did, however, with changes - the biscuit cake only with meringue, and the bottom became meringue - in our opinion, you shouldn't give it up, it really revives the cake with its crispness. There was no cherry; instead, the chocolate layer was sprinkled with thawed black currant - in addition to the acidity, its more pronounced taste than that of cherries also came in handy. It turned out very elegant and tasty!))
Annette Jensen cake (Hannchen Jensen - Torte)
Pulisyan
An4utkaThank you more for your detailed report!
Quote: An4utka
meringue - in our opinion, you should not give it up
It seemed to me that the squeezed meringue is not quite full and crunches rather weakly - the weight on top is large ... However, you yourself have decided how you taste better. And I'll bake myself just a meringue without anything - I love its pristine crunch!
A beautiful cut turned out - you can really please the family!
An4utka
Alexandra, in the photo the meringue is really crooked, but this is not because of depression - it was just that the shape was not very neatly distributed
But it turned out well - even under the weight of the cake, it did not straighten up, did not get wet - it crunched as expected
This is what I noticed - even after 2 hours in the oven, almost everything remained soft (according to the thermometer it was 110-120), but it began to turn brown, I had to turn it off. Maybe because of this it is being pressed through? But I left it in the oven, cooled down, it hardened and did not deform in the cake.
Pulisyan
Quote: Pulisyan
It seemed to me that the squeezed meringue is not quite full and crunches rather weakly - the weight is large on top ...
Anya, I was talking about my meringue! How did you get the taste - you can't tell from the photo .... Now I know - the crunch is good. Maybe I didn't stand for so long after baking ... And I specially added chocolate so that the moisture does not pass
An4utka
About meringue - I mean that it seemed to me very much in line with this cake, so you can experiment for yourself - maybe under some certain conditions that I accidentally turned out, it comes out "right" in this cake - crispy and not hesitant. I really want people to try this option too, especially meringue lovers
And about chocolate, I just realized that for waterproofing, but besides, it is very pleasantly combined with berries
Pulisyan
I found useful information about meringue crunch, you can read it here - cake "Kievsky"
As I understand it, the meringue cake should dry for 12-24 hours (the recipe is different, but the principle is similar).
And I added chocolate to isolate moisture!

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