Saddle of Venison

A cake recipe for all foodies:

Dust with flour. Liquefy the dark chocolate in a water bath.

For the dough, cream butter and sugar. gradually add the liquid cooking chocolate, then gradually fold in the egg yolks. beat everything together until very creamy. Beat the egg whites with the sugar until stiff. Fold the almond kernels, flour, snow, sponge cake crumbs into the whipped egg yolk mixture.

Pour the finished mixture into the prepared pan and bake at 190 °C for about 40-50 minutes.

Turn out the baked saddle of venison onto a cooling rack and cool completely. Spike with almond slivers.

For the coating, bring the milk and whipping cream to the boil and pour over the finely chopped cooking chocolate and nut nougat mold to dissolve.

Temper the coating mixture to about 32 degrees. Coat the saddle of venison studded with almond kernels with the coating mixture.

Tip: If you don’t have a saddle of venison pan, you can also bake this cake in an ordinary loaf pan.

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