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Saddle of Venison Cake Rehrucken

Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts

    MMMMM----------------SOURCE: CUISINE
    MAGAZINE, AP---------------------
    Elegant Viennese Pastries
6  ea  Egg yolks
1/2  c  Sugar
4  ea  Ounces bittersweet
    -chocolate, melted, cooled
    -to room temperature
1/2  ts  Vanilla
6  ea  Egg whites, at room
1  tb  Unsweetened cocoa powder
2  c  Finely ground toasted
    -blanched almonds or
    (about 8 ounces)
2  tb  Strained raspberry preserves
1  c  Chocolate Glaze (see
    -recipe, page 73 )
1/4  c  Pine nuts or slivered
    -blanched almonds
    Heat oven to 350-F.
1  ea  Whisk egg yolks and sugar
    -in large mixer bowl, place
    -bowl over pan of

hot water; whisk over very low heat until sugar dissolves. Remove from water. Beat until mixture forms ribbon. Stir in chocolate and vanilla. 2. Beat egg whites in large mixer bowl until stiff but not dry. Sieve cocoa over chocolate mixture. Fold a quarter of the egg whites into chocolate mixture. Fold in remaining egg whites while gradually sprinkling the ground nuts on top. 3. Pour batter into 12-inch *Rehrucken mold. Bake on center oven rack until wooden pick inserted in center is withdrawn clean, about 45 minutes. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely. 4. Slice cake horizontally into 3 layers. Spread bottom layer with half the preserves. Top with center layer; spread with remaining preserves. Top with third layer. Return cake to clean baking pan; refrigerate covered 4 hours or overnight. 5. Make Chocolate Glaze. 6. Unmold cake onto cardboard cut to fit base of cake. Place on wire rack. Pour 1 cup glaze over cake; quickly spread to cover evenly. Let stand until glaze begins to set, about 15 minutes. Insert pine nuts in cake in rows 1 inch apart. Let stand in cool place 1 hour before serving. TIP: *To order mold by mail, see Shopping Sources, page 90. An 11 x 3-inch loaf pan (8- to 9-cup capacity) can be substituted.

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