| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Austrian |
Cake |
12 |
Servings |
INGREDIENTS
| 90 |
g |
Butter |
| 80 |
g |
Powdered sugar |
| 4 |
|
Egg yolks (save the whites) |
| 90 |
g |
Semisweet chocolate |
| 4 |
|
Egg whites |
| 80 |
g |
Granulated sugar |
| 90 |
g |
Flour |
| 1/2 |
ts |
Baking powder |
|
|
Apricot marmelade |
|
|
Melted semi-sweet chocolate |
INSTRUCTIONS
From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)
Date: 21 Sep 1993 01:51:55 GMT
I tasted this in Germany, when I was visiting a native Austrian friend. The
recipe is from his Grandmother who lived outside of Linz.
Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg
yolks (save the whites) and mix well.
Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites
and add 80 grams of granulated sugar. Slowly add this mixture to the
chocolate mixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder
into the mixture.
Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade)
Cut the baked cake once, put down a layer of apricot marmelade, and put it
back together.
Cover cake with melted semi-sweet chocolate.
Options: When cake is cut, sprinkle rum on cake. Before covering with
chocolate, roll marzipan dough flat, and cover cake with thin layer.
REC.FOOD.RECIPES ARCHIVES
/CAKES
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