John Myers
Ingredients for 1 servings:
- 100 g block chocolate
- 125 g margarine
- 150 g sugar
- 4 eggs, separated
- 150 g almond(s), ground
- 1 tsp baking powder
- 50 g cornstarch
- 200 g dark chocolate coating
- n. B. almond slivers
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
Traditional Swabian cake without flour
I got this recipe from my mom; it’s delicious and simple. Finely chop the chocolate in a food processor. Mix the margarine with the sugar, gradually whisking in the egg yolks. Add the almonds, chocolate, baking powder, and cornstarch and mix. Beat the egg whites until stiff peaks form and fold into the batter. Pour the batter into a greased 28cm saddle of venison pan, or into a loaf or ring pan. Bake at 175°C on the middle rack for about 50 minutes. Then let the cake cool. Later, melt the chocolate coating in a water bath and spread it over the cake. Immediately tuck the almond slivers into the back of the cake, like bacon into a real saddle of venison.
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