REHRÜCKEN
120 g chocolate
[60% cocoa content]
120 g butter
[room temperature]
5 eggs
160 g sugar
1 teaspoon vanilla sugar
pinch gingerbread spice
[or a pinch cinnamon + clove]
pinch salt
⅓ teaspoon baking powder
150 g ground almonds
60 g ladyfingers [ground]
apricot jam [without junks]
chocolate [to glaze]
almond splinters
_ preheat oven to 180°C
_ butter a ‘Rehrücken’ baking tin and dust with ground almonds
_ combine egg whites with salt and 110g sugar
_ beat until stiff
_ chop chocolate and melt in a water bath
_ beat butter, egg yolks with 50g sugar and vanilla sugar until fluffy
_ add chocolate and gingerbread spice
_ combine baking powder, almonds and ladyfingers
_ alternate adding egg whites and almond mix to the batter
_ spoon into baking tin
_ bake for 45-50 minutes
_ turn over onto a cake grid and cover with a thin layer of jam
_ leave to dry a little
_ melt some chocolate and thinly glaze the cake
_ decorate with almond splinters
[traditionally they are placed so the cake looks like a porcupine]
REHRÜCKEN
120 g Schokolade
[60% Kakaogehalt]
120 g Butter
[zimmertemperatur]
5 Eier
160 g Zucker
1 Teelöffel Vanillezucker
Prise Lebkuchengewürz
[oder eine Prise Zimt + Nelke]
Prise Salz
⅓ Teelöffel Backpulver
150 g gemahlene Mandeln
60 g Löffelbiskuit / Biskotten
[gemahlen]
Aprikosenmarmelade
[ohne Stücke]
Schokolade
[zum Glasieren]
Mandelsplitter
