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Rehruecken

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Submitted by Rayanna

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

6 6
LARGE LARGE EGGS
½ 118
CUP ML SUGAR
1 15
TABLESPOON ML SUGAR
¾ 177
2 3E+1
TABLESPOONS ML BUTTER
½ 118
CUP ML CAKE CRUMBS *
1 ½ 43.3
OUNCES ML/G COCOA POWDER
1 1
X X CINNAMON *
1 1
X X LEMON ZEST
grated *
Glaze
2 ¾ 79.5
OUNCES ML/G SEMI-SWEET CHOCOLATE
null, null
1 237
CUP ML SUGAR
1 1
1 ¾ 50.6
OUNCES ML/G ALMONDS
slivered

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 443 30% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 99mg 4%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 10%
Sugars g
Protein 20g
Vitamin A 7% Vitamin C 0%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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