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Saddle of Venison Cake Rehrucken
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
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
-temperature 1
tb
Unsweetened cocoa powder 2
c
Finely ground toasted
-blanched almonds or
-filberts
(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
Directions:
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inserted in center is withdrawn clean, about 45 minutes.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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