Ingredients:

• 400 g sugar syrup
• 30 ml water
• 85 g brown sugar
• 125 g Candy sugar
• 500 g flour, 15 g candied orange peel
• 5 g natron
• Printen spices (consisting of 10 g anise, 5 g each coriander and cinnamon – each ground, 2g each allspice, clove, cardamom and nutmeg – each ground).
• 5 g Potash

Preparation:

1. Heat sugar syrup with 20 ml water in a pot.
2. Remove the pot from the stove and add the farin sugar, rock candy, flour, candied orange peel, baking soda and the Printen spices and knead.
3. Finely crush the potash and – dissolved in the remaining water – add to the dough.
4. Roll out the dough with a rolling pin to a thickness of about 5 mm, cut it out and place it on a greased baking tray sprinkled with water.
5. Bake Printen in preheated oven at 180°C for approx. 18 minutes.

Tip:

Finish Printen with almonds, nuts or halved candied cherries before baking. Alternatively, after cooling, cover with dark chocolate (preferably 70% cocoa).

Ingredients for 2 x 20cm molds:

• 450g flour type 405
• 150g Nobis-Kräuterprinten
• 2 pck. Baking powder
• 1/2 tsp salt
• 8 eggs size L
• 400g sugar
• 400ml neutral vegetable oil
• 400ml vanilla yogurt

Preparation:

Grease the molds and line the bottom with baking paper, sprinkle lightly with flour. Preheat oven to 160 degrees convection, middle rack. Break the Kräuterprinten into small pieces and grind them in a food processor or a moulinette. It does not matter if a few coarser pieces remain. Put the ground herb prunes in a bowl with the flour, baking powder and salt and mix well with a whisk and set aside. Place eggs and sugar in the bowl of a food processor and whip for a good 15 minutes until light and creamy. Please take your time to do this, the sugar and egg mixture should be very nice and firm and light and fluffy. Mix oil and yogurt in a tall mixing cup, making sure everything is at room temperature. Then add to the egg mixture in the bowl. Now just add the dry ingredients in small portions and let everything come together to a smooth dough. Do not stir too long so that the volume is not smashed. Divide the dough between the two molds, tap them briefly and bake in the preheated oven for about 55 minutes until golden brown. Divide the dough between the two molds, tap them briefly and bake in the preheated oven for about 55 minutes until golden brown. Allow to cool completely, please bake the bases 1 – 2 days before filling, this way they won’t crumble so much later when cutting.

For stabilizing the cake layers:

• 250g soft butter
• 200g Marshmallow Fluff
• 100g white chocolate – melted and cooled slightly

Whip the butter until white and fluffy, then add the Marshmallow Fluff and mix until a fine buttercream comes together. Then add the white chocolate and also mix well, pour the cream into a piping bag with a large round hole nozzle.

Cream mascarpone cream to fill the cake:

• 400g Mascarpone
• 400ml cream (preferably 32%)
• 3 Pck. Cream stiffener
• 3 Pck. real vanilla sugar
• 1/2 vanilla bean

Place mascarpone and cream in a large, tall mixing bowl and whip, preferably with a hand mixer. Add vanilla sugar, cream stiffener and scraped vanilla pod. Stir until a nice firm consistency is reached. But don’t beat too long or it will get buttery and we don’t want that. Cover cream with plastic wrap until cake is filled.

For the marzipan-cherry compote:

• 1 jar of sour cherries (approx. 350g drained weight)
• 1 Pck. Vanilla pudding for home cooking
• 1 tablespoon sugar
• 100g raw marzipan paste

Preparation:

Drain the cherries through a sieve and collect the juice. Pour some of the juice into a small bowl and mix with the spoonful of sugar and the pudding powder. Pour the remaining juice into a pot and add the marzipan cut into small pieces, heat on the stove and stir until the marzipan is as good as dissolved. Now add the stirred pudding powder and bring to the boil, stirring constantly. Add cherries and reduce temperature, simmer for 2 – 3 minutes and then pour the mixture into a bowl and let it cool completely.

Additionally:

• 100ml freshly brewed coffee + 1 tsp sugar + 1 shot of Amaretto (optional)
• 6 Nobis Mini Nuss Printen (whole milk + plain) chopped small
• about 100g Nobis Mini Kräuterprinten

How the cake is filled and finished, I explain at the cutting image. When you see this, some things are self-explanatory and it really makes things a lot easier. It’s worth it!

Slightly straighten the two cake layers and cut each layer in half horizontally 2x, so you get 6 layers in total. Stick the first base with a little buttercream on a cake plate, so nothing slips later while filling. Using the Marshmallow Fluff buttercream, pipe a ring on the outer edge of the cake layer. Then fill the inside with the cream mascarpone cream, smooth it out and add a portion of the cherry marzipan compote on top and spread it evenly. Carefully place the second cake layer on top and run the pallet around the edge of the cake. Again pipe a border with the marshmallow buttercream and again fill with the cream mascarpone cream. This time sprinkle generously the finely chopped Nuss Printen. Place the third base on top, smooth the sides again and now place in the freezer to chill for about 10 minutes if possible. After the cooling time, pipe a buttercream rim onto the third base, fill with cream mascarpone cream and cherry-marzipan compote on top. Place the fourth base on top, pipe buttercream ring, pour in cream mascarpone cream. This time, dip the small herb Printen in the cooled coffee-amaretto mixture and spread the soaked Printen on the cream and press them in lightly. This time, dip the small spiced Printen in the cooled coffee-amaretto mixture and spread the soaked Printen on the cream and press them in lightly. Peel off the edge again and chill well for another 10 minutes. Then also pipe a ring on the fifth base with the Marshmallow Fluff and fill in cream mascarpone cream and marzipan cherry compote once again. Place the sixth base flat side up and peel off the edge with the pallet. Refrigerate for about 1 hour and then pour the remaining buttercream into the remaining gaps all around the cake and smooth it out. At this point you have a semi-naked cake that you can easily finish with chocolate, printen and other decorations.

As a fondant substitute, I prepared my American buttercream again here. It’s super easy and quick to make, great to work with and great to color:

• 200g soft butter
• 600g sifted powdered sugar
• about 100ml liquid cream

– Brown and Gold Yellow Food Color Paste –

Whip the butter until white and fluffy in a food processor and add the sifted powdered sugar and cream in small portions, stirring for at least 15 – 20 minutes. Color two small portions of the cream with golden-yellow and with brown food coloring.

Now completely coat the cake with light buttercream once and smooth it down with the scraper or palette. Chill for about 30 minutes, then brush again and smooth. At the bottom of the cake, dab the two colored buttercreams onto the cake at intervals. At the bottom of the cake, dab the two colored buttercreams onto the cake at intervals. Pour buttercream into small gaps and smooth everything out until you are satisfied with the surface.

Gedrippt I have the well cooled cake with a ganache of

• 150g dark chocolate
• 100ml liquid cream
• 1 tbsp soft butter

In addition, you need various spiced and nut Printen, as well as small and large golden fondant stars for the decoration of the cake.

The Aachener Printen Torte is really succulent, not so sweet and lasts several days if you store it in the fridge.

Click here to go to MARIONS KAFFEEKLATSCH-BLOG