Venison Saddle Cup Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 200 g dark chocolate
- 150 ml oil
- 200 g suar
- 1 packet vanilla sugar
- 2 tablespoon rum
- 150 grams flour
- 1 packet baking powder
- 150 g almonds, round
- 3 tablespoon heavy cream
- Fat and flour for the mold
For the cast:
- 100 g dark chocolate
- 1 teaspoon coconut oil or butter
- sticks Almond for decorating
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Grease the baking pan and sprinkle with flour.
- Beat the eggs with vanilla sugar and sugar until creamy. Add the rum to the custard. Melt the chocolate in a double boiler and gradually add to the egg cream. Mix the flour and baking powder, sieve and mix with the ground almonds and stir in alternately with the cream and oil.
- Pour the dough into the prepared form and bake for about 50 - 60 minutes. Do the chopsticks test. Take the cake out of the oven, turn it out onto a wire rack and let it cool down a little.
- For the topping, melt the dark chocolate with the coconut oil in a water bath and cover the cake with it. Lard with the almond sticks.
- Tip: If stored in a cool place, covered, the saddle of venison pound cake can be enjoyed for a good week and kept fresh. It gets better and juicier every day. Whipped cream goes well with it.
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