Rehruecken

6    Eggs
    1/2 c  Plus 1 Tbsp sugar (120 g)
    3/4 c  flour (80 g)
      2 tb butter (30 g)
    1/2    Cup* poundcake crumbs (30 g)
  1 1/2 oz Cocoa (40 g)
           Cinnamon
           Grated lemon peel
           Glaze:
  2 3/4 oz chocolate (80 g) [This would
           -be semisweet baking
           chocolate.  K.B.]
      1 c  Less 2 Tbsp sugar (200 g)
           Currant jelly
  1 3/4 oz 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 1/2 x 3 1/2 x 3 1/4 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