How to make
Beat the egg whites into hard snow. Once they tighten a bit, start adding the sugar and vanilla sugar and whip. Combine the ground hazelnuts, flour, powdered sugar, cocoa and cinnamon. Carefully begin adding this mixture to the egg whites and mix them to homogeneity.
Divide the mixture into 5 equal parts. Bake each part separately in a cake form with a diameter of 10″ (26 cm), covered with baking paper and lightly sprinkled with flour. Bake the layers at 340°F (170 °C) for an extended period, until the layer separates itself from the paper. You can bake the mixture all at once and then carefully cut it into 4-5 thin layers.
For the mocha cream, dissolve the pudding according to package directions and mix it with the boiled milk with the sugar and coffee. Allow the cream to cool at room temperature. Separately beat the slightly soft butter into fluffy cream and start adding the pudding to the butter, spoon by spoon. Beat constantly until you have mixed all of the pudding with the butter.
Melt the chocolate in a microwave or in a water bath. Coat each layer with a thin layer of chocolate and put it in the fridge to set. Then brush the layers from the other side. In an appropriate tray, bind the layers with the cream and finally coat the entire cake with it. Sprinkle the cake with crushed hazelnuts and add a glaze as desired.
A nice variation of the glaze requires 4/5 cup (200 g) butter + 4/5 cup (200 g) white chocolate. Leave the Agnes cake in the refrigerator for 1 day or even better, for a few days.
