The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rehrucken recipes?

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hilo_kawika's picture
hilo_kawika

Rehrucken recipes?

Yesterday I was trolling through the gear section at the local Goodwill store and picked up a half dozen "rehrucken" in 10", 12" and 16" sizes for about $1 each.  They're made in Czechoslovakia and appear to be of acceptable quality.  There's a picture here :  www.fantes.com/loaf-pans.html    They're  # 4311.


I wonder what type of cake or whatever to make in them?  Please help me out here Mini...(^_^)


  aloha,


Dave Hurd, Hilo, Hawaii

lkarner's picture
lkarner

Hello David,


I am posting a recipe here for you of the Rehruecken Cake or "Saddle of Venison" Cake.  It's of German and Austrian descent.  It is always made with cake crumbs and almonds, never flour, and is gently spiced.  You can make any type of cake you like (chocolate is traditional) and then just make crumbs from it to use in this recipe.


RECIPE:


3 oz. high quality bittersweet chocolate, finely chopped, 2/3 cup cake crumbs, 1/2 cup sliced, blanched almonds, 1/4 tsp. cinnamon, zest of 1 lemon, 4 large eggs, separated, at room temperature, 1/2 cup sugar, divided, 2 tbsp. unsalted butter, melted, 1/3 cup red currant glaze (recipe to follow), chocolate glaze (recipe to follow), 1/2 cup slivered blanched almonds for garnish.


Position a rack in the center of the oven and heat the oven to 350 degrees F.  Using a pastry brush, brush a 12" Rehruecken mold with butter.  Dust with flour and tap out the excess.


Melt the chocolate in the top of a double boiler over hot, not simmering, water or in the microwave at medium power.  Cool slightly.


In a food processor, process the cake crumbs and almonds until the almonds are very finely ground and almost powdery.  Add the cinnamon and lemon zest and pulse to combine.


Beat the egg yolks and 1/4 cup of the sugar in a medium bowl until thick and pale yellow.  Mix in the melted chocolate and the butter then the almond-crumb mixture.


Using clean beaters, beat the egg whites on high speed until they form soft peaks.  Gradually beat in the remaining 1/4 cup of sugar until the whites are shiny.  Stir one fourth of the whites into the chocolate batter to lighten it, then fold the remaining whites in.  Pour into the prepared pan.


Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a wire rack for 5 minutes.  Invert onto the rack and cool completely.


Place the cake on the rack on a jelly-roll pan.  Brush the cake with the warm red currant glaze.  Cool completely to set the glaze.


Pour the warm chocolate glaze over the cake, using a metal spatula to smooth it over the sides, coating the cake completely.  Stud the cake with the almonds.  Don't overdo it or the cake will be too crunchy to eay.  Two parallel rows of almonds, running just above the long sides of the cake, spaced about 1/2 inch apart should be enough.  Refrigerate the cake to firm the glaze.  Serve chilled or at room temperature.


Red Currant Glaze:


1-1/4 cups red currant jelly, 2 tbsp. golden rum or water -- bring to a boil, stirring often.  Cook until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon (2-3 minutes).


Chocolate Glaze:


1 cup sugar, 1/2 cup water, 4 ozs. bittersweet chocolate.


In a heavy-bottomed saucepan, bring the sugar, water and chocolate to a boil over medium-high heat, stirring occasionally.  Attach a candy thermometer to the pan.  Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234 degrees F (about 5 minutes).


Remove from the heat and cool to thicken slightly, about 1 minute.  Use immediately.


I got this recipe from Rick Rodgers "Kaffeehaus" cookbook and all his recipes are really wonderful and are from coffee houses in Europe.


If you try this, I hope you enjoy it.


Linda

apk's picture
apk

linda, thanks for your recipe! i have made one by flo braker, which you can find on the internet by googling her name and rehrucken. it is also a good one! 

lkarner's picture
lkarner

Thank you!  I will give it a try.


Linda

hilo_kawika's picture
hilo_kawika

Linda, thank you so much for this recipe!  I'm intrigued by the concept of using cake crumbs as an integral part of the recipe.  I'll definitely be wanting to try it.


  aloha,


Dave Hurd, Hilo, Hawaii

lkarner's picture
lkarner

Hi Dave,


Let me know how you like it.  My husband is Austrian and I'm Czech so we both really love this cake as it's part of our heritage.


Linda

qahtan's picture
qahtan

here you go..... qahtan


 

Willowlady's picture
Willowlady

Hi there, I have one of those pans and I absolutely love it!!!!!  I make sourdough banana bread in mine often and it is ribbed like the pan looks.  Makes for so easy slicing.  Regular bread is good that way too especially if making party canapes etc. The Ribbed look is a nice addition to any holiday or special occasion table.