A cake named after, and made to look like a tenderloin of venison
1/2 cup dry breadcrumbs
1 1/4 sticks sweet butter (5 ounces)
2/3 cup sugar
5 ounces unsweetened chocolate
1 cup whole frozen unblanched almonds
4 large eggs, separated
1. Preheat the oven to 350 degrees. Grease a Rehrücken pan sweet butter (salt butter makes the log stick). .
2. Grate the unsweetened chocolate onto a piece of wax paper.
3. Grind the almonds until fine. The easiest way is in a blender. They should be the texture of coarse flour.
4. Beat the egg whites until stiff but not dry. Set aside and then beat the softened butter with an electric mixer. While still beating, add the egg yolks one at a time, alternating with the sugar. Continue beating until the mixture is light and fluffy.
5. Add the almonds, then the bread crumbs, then the chocolate, while beating.
6. Fold the egg whites into the mixture by hand. Do not over mix!
7. Fill the form evenly, and tap on the counter several times to even out the surface.
8. Bake for 45 minutes to one hour, or until a toothpick comes out clean and dry.
9. Let cool on a rack for about 10 minutes and then run a sharp knife around the edge. Turn over onto a cooling rack lined with a linen towel .Let cool.
2 ounces unsweetened chocolate
½ cup powdered sugar
½ tablespoon water
blanched slivered almonds
1. Melt together in a small pot, and mix well.
2. Pour over the Rehrücken.
3. Let cool
4. Lard or cover like a porcupine with blanched slivered almonds