Recipe ingredients and directions:

 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)

[*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.

Category: Austrian Recipes