Recipe - Rehruecken

6 Eggs
One half cup Plus 1 Tbsp sugar (120 g)
Three fourths cup Flour (80 g)
2 tablespoon Butter (30 g)
One half Cup* poundcake crumbs (30 g)
1 One half ounce Cocoa (40 g)
Cinnamon
Grated lemon peel
Glaze:
2 Three fourths ounce Chocolate (80 g) [This would
be semisweet baking
Chocolate. K.B.]
1 cup Less 2 Tbsp sugar (200 g)
Currant jelly
1 Three fourths ounce Almond slivers (50 g)

[*Note: I'm wildly guessing on the conversion for the poundcake crumbs. One
slice (1/17 th of a whole 8 One half x 3 One half x 3 One fourth poundcake) claims to weigh
30 grams, per USDA info. K.B.]

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, cut
through once, fill with currant jelly, ice with chocolate glaze and stud
with almond slivers.

From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna.
1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin
Brewer, Cooking Echo, 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini