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| 6 | Eggs |
| 1/2 Tasse | Plus 1 Tbsp sugar (120 g) |
| 3/4 Tasse | Flour (80 g) |
| 2 Esslöffel | Butter (30 g) |
| 1/2 | Cup* poundcake crumbs (30 g) |
| 1 1/2 x ca. 30 g | Cocoa (40 g) |
| | Cinnamon |
| | Grated lemon peel |
| | Glaze: |
| 2 3/4 x ca. 30 g | Chocolate (80 g) [This would be semisweet baking |
| | Chocolate. K.B.] |
| 1 Tasse | Less 2 Tbsp sugar (200 g) |
| | Currant jelly |
| 1 3/4 x ca. 30 g | Almond slivers (50 g) |
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[*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 Rehrücken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.
1967 (1961). (Translation/conversion: Karin Brewer)
Brewer, Cooking Echo, 6/93
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