Rehruecken
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
sugar
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
cake crumbs
|
* |
| 1 ½ | ounces |
cocoa powder
|
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| Glaze | |||
| 2 ¾ | ounces |
semi-sweet chocolate
null, null |
|
| 1 | cup |
sugar
|
|
| 1 | x |
currant jelly
|
*
|
| 1 ¾ | ounces |
almonds
slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
cake crumbs
|
* |
| 43.3 | ml/g |
cocoa powder
|
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| Glaze | |||
| 79.5 | ml/g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
sugar
|
|
| 1 | x |
currant jelly
|
*
|
| 50.6 | 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.
