Classic saddle of venison

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Dark chocolate coating
  • 1 package (100 g) Viennese tartlets (or 100 g sponge cake)
  • 6 Eggs (size M)
  • 150 g soft butter or margarine
  • 175 g Sugar
  • 150 g shelled, ground almonds
  • 25 g Coconut oil
  • 50 g Almond slivers
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Coarsely chop 100 g of chocolate coating and melt in a hot water bath. Finely crumble the Viennese Torteletts. Separate eggs. Cream fat and sugar. Gradually stir in liquid chocolate coating and egg yolk.

  2. 2

    Whip the mixture with the whisk of the hand mixer for about 5 minutes until creamy. Fold in almonds and sponge crumbs. Whip the egg whites until stiff and gradually fold them carefully into the dough. Put the dough into a greased, flour-spreaded saddle of venison (30 cm long). Bake in a preheated oven (electric: 200°C / gas: level 3) for 45-50 minutes. Cover after 30-35 minutes. Let the cake rest in the pan for about 10 minutes, turn it over and let it cool down on a cake rack. Chop the remaining chocolate coating and coconut oil and melt in a hot water bath. Cover the cake with chocolate coating, lard with almond slivers and allow to dry.

  3. 3

    Bake in a preheated oven (electric: 200°C / gas: level 3) for 45-50 minutes. Cover after 30-35 minutes. Let the cake rest in the pan for about 10 minutes, turn it over and let it cool down on a cake rack. Chop the remaining chocolate coating and coconut oil and melt in a hot water bath. Cover the cake with chocolate coating, lard with almond slivers and allow to dry. Results in about 15 slices

  4. 4

    Dishes: Eschenbach

Nutrition Facts

KCAL
360 kcal
CARBS
25 g
FATS
26 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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