*  Exported from  MasterCook  *
 
                                 REHRUECKEN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Ethnic
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   From:  DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna.
   1967 (1961).  (Translation/conversion: Karin Brewer) Shared by: Karin
   Brewer, Cooking Echo, 6/93
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving