Rehruecken Recipes

REHRUECKEN

Rehruecken image

Make and share this Rehruecken recipe from Food.com.

Provided by AZPARZYCH

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

Ingredients

6 eggs
1/2 cup plus 1 tbsp sugar
3/4 cup flour
2 tablespoons butter
1/2 cup poundcake, crumbs
1 1/2 ounces cocoa
cinnamon
grated lemon peel
2 3/4 ounces semisweet baking chocolate
1 cup less 2 tbsp sugar
currant jelly
1 3/4 ounces slivered almonds

Steps:

Preheat oven to 350 degrees F.
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 (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.

Nutrition Facts : Calories 2965.1, Fat 104.7, SaturatedFat 39.8, Cholesterol 1177.1, Sodium 642.7, Carbohydrate 459.8, Fiber 21.7, Sugar 345.3, Protein 69.9

CHOCOLATE-STUDDED REHRUCKEN

Chocolate-Studded Rehrucken image

Rehrucken means "saddle of venison"; it refers to the shape of the loaf pan used to make these traditional Austrian cakes.

Provided by Martha Stewart

Yield Makes 3 loaves

Number Of Ingredients 15

Ingredients

1/2 cup sliced blanched almonds, toasted
3 1/2 sticks (3/4 pound plus 4 tablespoons) unsalted butter
14 ounces almond paste
1/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
Zest of 2 lemons
10 large eggs, separated
3 tablespoons orange-flavored liqueur, such as Cointreau
1/3 cup cornstarch
3 cups plus 3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
11 1/2 ounces bittersweet chocolate, coarsely chopped (2 cups)
1/3 cup finely chopped crystallized ginger
Vegetable-oil cooking spray

Steps:

Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners' sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.
In a medium bowl, sift together cornstarch and flour.
Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.
Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.
Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.

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