Rehruecken
6 Eggs 1/2 c Plus 1 Tbsp sugar (120 g) 3/4 c Flour (80 g) 2 tb Butter (30 g) 1/2 Cup* poundcake crumbs (30 g) 1 1/2 oz Cocoa (40 g) Cinnamon Grated lemon peel Glaze: 2 3/4 oz Choco...
Ingredients
- 6eggs
- 1/2cup plus 1 tbsp sugar (120 g)
- 3/4cup flour (80 g)
- 2tbsp butter (30 g)
- 1/2Cup* poundcake crumbs (30 g)
- 11/2 oz cocoa (40 g)
Directions
- 1
6 Eggs 1/2 c Plus 1 Tbsp sugar (120 g) 3/4 c Flour (80 g) 2 tb Butter (30 g) 1/2 Cup* poundcake crumbs (30 g) 1 1/2 oz Cocoa (40 g) Cinnamon
- 2
K.B.] 1 c Less 2 Tbsp sugar (200 g) Currant jelly 1 3/4 oz Almond slivers (50 g) [*Note: I'm wildly guessing on the conversion for the pound
- 3
One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh 30 grams, per USDA info
- 4
K.B.] Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off
- 5
Add flour, cake crumbs, cinnamon and lemon peel
- 6
Then add the melted butter with the cocoa
- 7
Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with ch
- 8
From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna