A cake recipe for all foodies:
Make the meringue with butter, egg yolks and sugar. Add grated chocolate, cocoa and grated almond kernels. Mix the potato flour with baking powder and sift into the batter. Whip the egg whites to stiff peaks and fold into the mixture with a fork.
Butter the loaf pan, dust with flour and pour in the batter. Bake the “Rehrücken” first at moderate, then at medium heat for about 50 minutes. Let the cake cool down a little bit, turn it out on a roasting rack and spread it with jam. Cover the cooled “Rehrücken” with chocolate glaze and spike with dressed almond kernels. (medium groove, 160 degrees- 180 degrees)
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