Saddle of venison cake with chocolate icing and almond slivers

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 300 g Dark chocolate
  • 225 g Butter
  • 4 Eggs (size M)
  • 250 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 175 g Schmand
  • 300 g Flour
  • 2 TEASPOONS Baking Powder
  • 150 g Milk and dark chocolate
  • 100 g Almond slivers

Directions

  1. 1

    Break chocolate into pieces. Dice butter. Melt both together in a hot water bath. Let it cool down a little. Beat the eggs, sugar, vanillin sugar and salt for about 8 minutes until thick and creamy.

  2. 2

    First stir in the chocolate mixture, then the sour cream. Mix the flour and baking powder, sieve on top and stir in briefly. Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let it cool down for about 10 minutes and turn out of the tin. Coarsely chop the chocolate coating. Melt on a warm water bath. Cover the cake with it.

  3. 3

    Let it cool down for about 10 minutes and turn out of the tin. Coarsely chop the chocolate coating. Melt on a warm water bath. Cover the cake with it. Roast the almonds in a pan without fat, take them out and let them cool down. Lard the cake with the almond slivers

Nutrition Facts

KCAL
350 kcal
CARBS
33 g
FATS
21 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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