Fine venison loin

Ingredients for 1 servings:

• 50 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 50 g chocolate, grated
• 1 tbsp cocoa powder
• 1 tsp cinnamon
• 2 tbsp brandy or rum
• 100 g almond(s), grated
• 30 g flour
• ½ tsp baking powder
• Jam (blackcurrant jelly)
• Cake icing (chocolate icing)
• possibly almond sticks
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, then stir in the butter and beat until creamy. Stir in the grated chocolate, cocoa, cinnamon, and brandy or rum, along with the flour and baking powder. Finally, fold in the beaten egg whites. Pour the batter into a greased and floured venison tin (or a loaf pan) and bake at 175°C for approximately 45-50 minutes (use a pin to test for crackers). Spread with jam and cover with chocolate glaze. Decorate with slivered almonds, if desired.