Categories: Cakes, Ethnic, Chocolate 
      Yield: 6 servings 
  
      6    Eggs                                     Glaze: 
    1/2 c  Plus 1 Tbsp sugar (120 g)       2 3/4 oz Chocolate (80 g) [This would 
    3/4 c  Flour (80 g)                             -be semisweet baking 
      2 tb Butter (30 g)                            Chocolate.  K.B.] 
    1/2    Cup* poundcake crumbs (30 g)        1 c  Less 2 Tbsp sugar (200 g) 
  1 1/2 oz Cocoa (40 g)                             Currant jelly 
           Cinnamon                        1 3/4 oz Almond slivers (50 g) 
           Grated lemon peel               
  
  [*Note: I'm wildly guessing on the conversion for the poundcake crumbs. One 
  slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh 
  30 grams, per USDA info. K.B.] 
   
  Combine the whole eggs with the sugar, hold the bowl over some steaming 
  water, and beat until cooled off.  Add flour, cake crumbs, cinnamon and 
  lemon peel.  Then add the melted butter with the cocoa. Pour into a well 
  greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut 
  through once, fill with currant jelly, ice with chocolate glaze and stud 
  with almond slivers. 
   
  From:  DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna. 
  1967 (1961).  (Translation/conversion: Karin Brewer) Shared by: Karin 
  Brewer, Cooking Echo, 6/93