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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