RehrÜcken Recipes

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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

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-ALMOND TORTE



Chocolate-Almond Torte image

Categories     Cake     Chocolate     Nut     Dessert     Bake     Christmas     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

For cake
1/2 cup sugar plus additional for dusting
1 3/4 cups whole unblanched almonds (9 ounces), finely ground
3 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of ground allspice
5 large egg yolks
2 teaspoons finely grated fresh lemon zest
4 large egg whites
1/2 teaspoon salt
For chocolate icing
3 ounces fine-quality bittersweet or semisweet chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/3 cup slivered blanched almonds
Special Equipment
a 12-inch-long metal Rehrucken mold

Steps:

  • Make cake:
  • Preheat oven to 350°. Butter mold and dust with sugar, knocking out excess.
  • Stir together ground almonds, chocolate, and spices in a bowl. Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
  • Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
  • Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
  • Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
  • Make icing:
  • Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
  • Decorate cake:
  • Spread icing over cake with a small metal spatula. Stick points of almonds into cake in straight rows, following ridges, to resemble a porcupine. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving.

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