in

Jena Bars

5 from 6 votes
Total Time 3 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 409 kcal

Ingredients
 

Biscuit Dough

  • 6 piece Eggs
  • 180 g Sugar
  • 200 g Flour

butter cream

  • 500 ml Milk
  • 1 packet Custard powder
  • 3 Tablespoon, heaped Sugar
  • 250 g Butter

additional

  • 50 ml Backrum
  • 6 tablespoon Red fruit jelly, e.g. raspberry, currant, blueberry, ...
  • 1 packet Hazelnut brittle

Instructions
 

Biscuit Dough

  • 6 Beat the eggs with 180 g sugar until the volume has doubled. Then sift 200 g flour over the egg mixture and fold in. Put the dough in a greased rectangular cake tin and bake in a preheated oven at 175 ° C with top and bottom heat for 30 to 40 minutes. After turning the cake, let it cool down completely and cut it horizontally twice. The part that is baked up on the open side of the cake pan will later serve as the bottom of the bar.

butter cream

  • Using 500 ml, 3 heaping tablespoons of sugar and 1 packet of pudding powder, cook a pudding and let it cool to room temperature. Prepare a buttercream from the pudding and 250 g butter.

Assembling the Jena ingot

  • Generously drizzle the cut side of the lower part of the Jena bar with rum, use more or less depending on your taste. Heat the fruit jelly a little, e.g. in a microwave, so that it can be spread more easily. Spread the fruit jelly on the bottom of the bar, drizzled with rum. Fill most of the buttercream into a piping bag and distribute about 1/3 of the entire buttercream on the lower part of the Jena bar on which the rum and fruit jelly have already been distributed. The piping bag helps to apply the buttercream evenly without slipping the fruit jelly. Unevenness in the buttercream can be evened out with a knife or something similar or just by placing the middle base and pressing it lightly. Spread approx. 1/3 of the buttercream on the middle base with the piping bag, level out any unevenness and place the top part of the base and press down lightly. Spread a thin layer of the remaining buttercream all around the bar and first put the bar in a cool place so that at least the outer layer of buttercream sets. Then spread a second layer of still soft buttercream all around the bar. Applying the outer buttercream in two stages helps to coat the bars evenly and to cover them with buttercream. After the second layer of buttercream has been applied, sprinkle the bar completely with brittle. The top of the Jena bar can be decorated with the rest of the buttercream.

Nutrition

Serving: 100gCalories: 409kcalCarbohydrates: 84.6gProtein: 1.5gFat: 6.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Parsnip Salad with Herring

Crispy Corners