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Rehruecken

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 large eggs
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½ cup sugar
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1 tablespoon sugar
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¾ cup all-purpose flour
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2 tablespoons butter
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½ cup cake crumbs
*
1 ½ ounces cocoa powder
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1 x cinnamon
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1 x lemon zest
grated
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Glaze
2 ¾ ounces semi-sweet chocolate
null, null
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1 cup sugar
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1 x currant jelly
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1 ¾ ounces almonds
slivered
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Ingredients

Amount Measure Ingredient Features
6 large eggs
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118 ml sugar
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15 ml sugar
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177 ml all-purpose flour
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3E+1 ml butter
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118 ml cake crumbs
*
43.3 ml/g cocoa powder
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1 x cinnamon
* Camera
1 x lemon zest
grated
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Glaze
79.5 ml/g semi-sweet chocolate
null, null
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237 ml sugar
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1 x currant jelly
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50.6 ml/g almonds
slivered
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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 44330% 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?
 

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