January 10, 2019

Rehrücken literally translated means back of a doe. The name comes from the unique shape of the baking tin. Which – kind of – looks like a ribcage from the back. So, sorry to disappoint if you were looking for a nice game dish – that’s not it. But it’s delicious nonetheless.
It’s a typical Austrian dessert. Juicy, nutty and chocolaty! I love to make this. But honestly, who still owns a Rehrücken baking tin? – My mum does! I’m pretty sure it tastes as good if you bake it in a regular baking tin but for me this recipe is a special treat when I come home and see my mum.

  • 120 chocolate [60% cocoa content]
  • 120g butter [room temperature]
  • 5 eggs
  • 160g sugar
  • 1 teaspoon vanilla sugar
  • pinch gingerbread spice [or a pinch cinnamon + clove]
  • pinch salt
  • ⅓ teaspoon baking powder
  • 150g ground almonds
  • 60g ladyfingers [ground]
  • apricot jam [without junks]
  • chocolate [to glaze]
  • almond splinters

_ preheat oven to 180°C
_ butter a ‘Rehrücke’ baking tin and dust with ground almonds
_ combine egg whites with salt and 110g sugar
_ beat until stiff

_ chop chocolate and melt in a water bath
_ beat butter, egg yolks with 50g sugar and vanilla sugar until fluffy

_ add chocolate and gingerbread spice
_ combine baking powder, almonds and ladyfingers
_ alternate adding egg whites and almond mix to the batter

_ spoon into baking tin 

_ bake for 45-50 minutes
_ turn over onto a cake grid and cover with a thin layer of jam

_ leave to dry a little
_ melt some chocolate and thinly glaze the cake
_ decorate with almond splinters [traditionally they are placed so the cake looks like a porcupine]

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