Rehrücken

This cake is called Rehrücken because it is supposed to look like a larded venison saddle. The mold is from my grandmother.

Rehrücken

for a mold of 25 x 10cm

ingredients

Breadcrumbs and Butter for the mold

7 Eggs
125g Sugar
1/2 tsp Cinnamon
2 1/2 Tbsp Citronat, finely chopped
125g Ground Almonds or Almond Flour
65g finely chopped or grated dark chocolate
Almond slivers for decoration

Glaze

250ml Cream
5 Tbsp Butter
pinch of Salt
100g Cacao
200g Sugar
1 tsp Vanilla Extract

Steps

Separate 5 of the eggs into egg white and egg yolk. Whisk the whites with the sugar until fluffy and stiff.

Mix the 2 remaining whole eggs and 5 yolks until fluffy, then add the cinnamon, Zitronat, ground almonds and chopped chocolate and combine with a spatula. Add the whites, little by little, folding them under.

Prepare your mold: Grease it with butter, then add the breadcrumbs, turn the mold around so they stick on every side and tap off the remaining crumbs.

Fill the dough in the mold and bake it at 180°C for about 25-30 Minutes.

Take off the oven, let it cool slightly, then put it upside down to unmold it.

For the chocolate glaze:

Combine alll the ingredients except the vanilla in a little pot. Stir and bring to a boil. On little heat, let it simmer for about 5 Minutes, then take off the heat and add the vanilla.

Pour the chocolate glaze over the cake, then decorate with almonds.

Glazing is the most fun

Decorating too