Following the footsteps of the Mayrhofner Advent angel
It was created especially for Mayrhofner Advent at the Forest Festival Area – the Mayrhofner Advent Angel. A delicious gingerbread with marzipan, decorated with icing and a special secret ingredient!
Petra Trinkl, owner of Cafe-Konditorei Kröll in Hippach, is actually a trained building fitter and has completed her master craftsman certificate. But love changed the course of her life and led her to Konditorei Kröll, where she started a family with her partner, Robert, and had two children. But fate changed her life in one tragic swoop, leaving her alone with two children and the hard decision of what to do with her future. Petra felt comfortable at Cafe Konditorei Kröll and regarded it as her home, which is why she continued to run the former shared business on her own, and with great success to boot!
Making of the Mayrhofner Advent Angel
Petra wanted to have a stand at the Mayrhofner Advent with her homemade jams and biscuits. In conversation with Birgit and Andreas from the Mayrhofen-Hippach Tourist Association, the idea was born to create a special biscuit for Mayrhofner Advent. Petra gave it some thought and decided to create the Mayrhofner Advent Angel with a secret recipe.
When asked what unites a building fitter's shop and a confectioner's shop, she spontaneously answered: the contrast! When developing the Mayrhofner Advent Angel, Petra returned to her metal working roots - designing the individual biscuit cutter in the shape of the Mayrhofner Advent Angel. During a visit to the Cafe Konditorei Kröll, she showed me how the exquisite gingerbread biscuits are produced.
The scent of what is to come…
As I walked towards the bakery, the scent of gingerbread spices was already wafting through the air, which immediately reminded me of Christmas. Petra and her pastry chef were preparing the Mayrhofner Advent Angel.
The production
Honey, sugar, butter, flour, ground shelled almonds and gingerbread spice are kneaded together. The gingerbread dough is then wrapped in cling film and left to rest at room temperature for at least 3 - 4 hours. Ideally, the dough should be prepared the evening before processing.
Roll out the dough to a thickness of approx. 5 mm on a floured work surface and cut out the Advent angel. Bake in a preheated oven (fan oven: 150°C/ top and bottom heat: 175°C) for approx. 20 to 25 minutes.
it's now time for the Mayrhofner Advent Angel'S secret ingredient, which we of course can't reveal here either! The marzipan is rolled out (approx. 2mm think) and placed on the ready-baked biscuit. The gingerbread can then be decorated with icing or chocolate as desired.
