Leoben slices

Ingredients for 1 servings:

• 5 eggs, separated
• 140 g sugar
• 150 g almond(s), grated
• 30 g breadcrumbs
• 3 tbsp rum
• 6 tbsp jam (currant), red currant
• 250 ml cream (whipping cream)
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 100 g chocolate (cooking)
• 30 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Beat the egg whites until stiff peaks form, then add 1/3 of the sugar and 1 sachet of vanilla sugar while whisking continuously. Beat the egg yolks with the rest of the sugar until fluffy. Pour the egg whites onto the yolk mixture, sprinkle with the almonds and the breadcrumbs mixed with rum, and carefully fold everything in. Spread the batter onto a baking tray lined with baking paper. Bake in a preheated oven at approx. 180 degrees Celsius until light brown. Immediately turn the cake out onto a piece of sugar-dusted paper, brush the baking paper with cold water, and carefully peel it off. Allow to cool. Then spread with jam and cut in half. Whip the cream with cream stiffener and vanilla sugar until stiff peaks form, spread on one cake half, and cover with the other. For the glaze, soften the chocolate and butter in a double boiler, mix well, and then cover the cake with the mixture.