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Rehruecken

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Rehruecken is a classic German dessert known for its delicate texture and rich chocolate flavor. This cake features a soft, moist crumb made from eggs, sugar, and flour, enhanced with aromatic lemon zest and warm cinnamon. The centerpiece of this dish is the generous filling of sweet currant jelly, which adds a bright, fruity contrast to the deep cocoa notes. Topped with a glossy chocolate glaze and crunchy almond slivers, it offers a perfect balance of flavors and textures. It is an elegant yet approachable treat, perfect for holiday gatherings, afternoon tea, or as a sophisticated end to a festive meal. Simple ingredients come together to create a memorable, home-style indulgence.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 446.3
Description
Rehruecken is a classic German dessert known for its delicate texture and rich chocolate flavor. This cake features a soft, moist crumb made from eggs, sugar, and flour, enhanced with aromatic lemon zest and warm cinnamon. The centerpiece of this dish is the generous filling of sweet currant jelly, which adds a bright, fruity contrast to the deep cocoa notes. Topped with a glossy chocolate glaze and crunchy almond slivers, it offers a perfect balance of flavors and textures. It is an elegant yet approachable treat, perfect for holiday gatherings, afternoon tea, or as a sophisticated end to a festive meal. Simple ingredients come together to create a memorable, home-style indulgence.
Ingredients
  • 1 cups sugar
  • 3/4 cups all-purpose flour
  • 1/2 poundcake crumbs
  • 1/2 teaspoons ground cinnamon
  • 1 tablespoons grated lemon zest
  • 2 tablespoons melted butter
  • 1 1/2 oz unsweetened cocoa powder
  • 1/2 cups currant jelly
  • 2 3/4 oz semisweet chocolate, chopped
  • 1 tablespoons butter (for glaze)
  • 1/2 tablespoons sugar (for glaze)
  • 1/2 cups almond slivers
Directions
  1. 1
    Preheat oven to 350F (175C). Grease and flour a Rehruecken mold or a small springform pan.
  2. 2
    Separate the eggs if necessary, but traditionally whole eggs are used; beat eggs and sugar together in a heatproof bowl.
  3. 3
    Place the bowl over a pan of simmering water (bain-marie) and beat vigorously until the mixture is thick, pale, and cooled.
  4. 4
    Gently fold in the flour, poundcake crumbs, cinnamon, and lemon zest until just combined.
  5. 5
    Stir in the melted butter and cocoa powder until evenly distributed.
  6. 6
    Pour the batter into the prepared mold and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  7. 7
    Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  8. 8
    Once cool, cut a horizontal slit through the cake about one-third of the way up from the bottom.
  9. 9
    Fill the slit with the currant jelly, spreading it evenly.
  10. 10
    Melt the chocolate, butter, and 1 tablespoon sugar together to create a smooth glaze.
  11. 11
    Ice the top and sides of the cake with the chocolate glaze.
  12. 12
    Decorate with almond slivers before the glaze sets.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 446.3kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 6.5g33%
Cholesterol 16.1mg6%
Sodium 57.3mg3%
Total Carbohydrate 86.0g29%
Dietary Fiber 13.6g55%
Sugars 30.8g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rehruecken molds are traditional German molds shaped like a deer's back. If unavailable, a small springform pan or loaf pan can be used, adjusting baking time as needed.

Poundcake crumbs add texture and moisture. If you don't have poundcake, you can use fine breadcrumbs from white sandwich bread or make your own by drying and crumbling stale cake.

Ensure the egg mixture is beaten over steam until thick and pale to ensure the cake rises properly. Do not skip the cooling step before folding in dry ingredients.

For the glaze, use high-quality semisweet chocolate for the best flavor. If the glaze is too thick, add a teaspoon of warm water. If too thin, add a bit more cocoa or chocolate.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.

Keywords: rehruecken, german cake, chocolate cake, currant jelly, almond slivers, lemon zest, cinnamon, baking, dessert, chocolate glaze, holiday dessert, traditional recipe, egg foam cake, fruit filling, afternoon tea, vegetarian dessert, homemade cake, rich chocolate, nutty flavor, classic german
Read it online: https://www.chefs-mate.com/recipe/rehruecken/