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An interesting recipe from :B

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From a 1970's cookbook that was written entirely in German. I am far from fluent this was a challenging to do

makes one smallish cake

the recipe said to use 2 packages of curvature i just made ganache from scratch

you will need

Hardware:
a kitchen scale that displays grams as well as ounces
a small oval baking pan 9-10 inches at its widest point
a cooling rack
a saucepan for making ganache (optional)
a stand mixer

Software:
3 eggs separated
1 tsp rum extract
(original recipe called for 2 tbsp arrak which i did not have on hand)
1 pinch salt
200 grams sugar
200 grams flour

for the chocolate cream filling
150 grams butter
3 egg yolks
6 tsp powdered sugar
3 tbsp unsweetened coca powder

garnishes

6 oz ganache (see following recipe/crash course)
(original called for pre-made covature, do not be embarrassed if you use that instead )
50 grams slivered or chopped almonds
candied fruit for eyes ext...


start by combining sugar egg yolks rum extract and salt set mixer to high speed and let mix for 30 minutes (yes that is no typo 30+ minutes) let mixer go until really light and fluffy

bring egg whites to stiff peaks and fold into egg yolk mixture then carefully sift then fold in flour


pour into a small greased oval baking pan 8-10 inches at its widest points

bake at 350 degrees ferinheight for 45 minutes

let cool 5 minutes un-mold and cool completly

cut the biscuit (sponge) into thirds aka 3 layers
also you can cut a point in one end to suggest a snout

to make cream cream butter sugar and coca powder add egg yolks mix until creamy fill cake and stack layers

for the covature/ ganache bring 6 oz heavy cream to a boil remove from heat and add 6 oz of chopped chocolate let sit for a minute and stir to combine..let cool slightly and coat cake starting from the middle and working outward it helps if you have the cake on a rack above a pan or bowl this is EXTREMELY messy work. If it doesn't completely coat do not panic you can reheat the collected ganache in the pan or bowl and coat it a second time while silghtly fluid decorate with slivered almond and candied fruit you can use a whole almond for a nose or substatut candied cherries...be creative

you can also add the almonds before you chocolate coat it

KEEP REFRIGERATED there are unbaked egg yolks in the filling.

this was my first time doing this recipe and it was a challenge because i had no idea what the heck i was doing. Do not be dissuaded this is challenging but far from daunting work


good luck and happy baking


Faydyn


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being