Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggs Glaze:
1/2 c Plus 1 Tbsp sugar (120 g) 2 3/4 oz Chocolate (80 g) [This would
3/4 c Flour (80 g) -be semisweet baking
2 tb Butter (30 g) Chocolate. K.B.]
1/2 Cup* poundcake crumbs (30 g) 1 c Less 2 Tbsp sugar (200 g)
1 1/2 oz Cocoa (40 g) Currant jelly
Cinnamon 1 3/4 oz Almond slivers (50 g)
Grated lemon peel

[*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

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