Rehruecken

Recipe Ingredients

6		Eggs
1/2 cup	99g / 3.5oz	Plus 1 tbs sugar
3/4 cup	46g / 1.6oz	Flour
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Cake crumbs*
1 1/2 oz	42g	Cocoa
		Cinnamon
		Lemon peel - grated
		Glaze
2 3/4 oz	78g	Semisweet chocolate
1 cup	198g / 7oz	Less 2 tbs sugar
		Currant jelly
1 3/4 oz	49g	Almond slivers

Recipe Instructions

[*Note: I'm wildly guessing on the conversion for the pound cake crumbs. One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 pound cake) 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.

Source:
Gourmet Magazine July 1993

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