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Rehruecken

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CATEGORY CUISINE TAG YIELD
Eggs Cakes, Ethnic, Chocolate 6 Servings

INGREDIENTS

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 Chocolate (80 g) [This would be semisweet baking
Chocolate. K.B.]
1 c Less 2 Tbsp sugar (200 g)
Currant jelly
1 3/4 oz Almond slivers (50 g)

INSTRUCTIONS

[*Note: I'm wildly guessing on the conversion for the poundcake crumbs. 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. K.B.]
Combine the whole eggs with the sugar, hold the bowl over some steaming
water, and beat until cooled off. Add flour, cake crumbs, cinnamon and
lemon peel.  Then add the melted butter with the cocoa. Pour into a well
greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut
through once, fill with currant jelly, ice with chocolate glaze and stud
with almond slivers.
From:  DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna.
1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin
Brewer, Cooking Echo, 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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