Larded saddle of venison wreath

Name: Larded saddle of venison wreath
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 300 g Dark chocolate; 225 g Butter; 4 Eggs (Gr. M); 150 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 175 g Schmand; 3-4 Drop Rum Flavour; 300 g Flour; 2 coated Tsp Baking Powder; 100 g Almond slivers; 150 g Milk and dark chocolate; 1 cube (25 g) white plate fat (e.g. palmine)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
300 g Dark chocolate
225 g Butter
4 Eggs (Gr. M)
150 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
175 g Schmand
3-4 Drop Rum Flavour
300 g Flour
2 coated Tsp Baking Powder
100 g Almond slivers
150 g Milk and dark chocolate
1 cube (25 g) white plate fat (e.g. palmine)

Directions

1
Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 7 cm high) and dust with flour. Break chocolate into pieces. Dice butter. Melt both together in a hot water bath. Cool down a little
2
Beat the eggs, sugar, vanillin sugar and 1 pinch of salt for about 8 minutes until fluffy. First stir in the chocolate butter bit by bit, then the sour cream and rum flavouring. Mix flour and baking powder, sieve on top and stir in briefly
3
Spread the dough into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Let cool down for about 10 minutes. Then remove from the mould and let it cool completely
4
Roast almond slivers without fat, let them cool down. Coarsely chop the whole chocolate coating, melt in a hot water bath with plate-grease. Cover the cake with it and "lard" with the almond slivers. Let the chocolate coating dry