Saddle of venison (lady fingers in sponge cake)

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 100 g Baking chocolate
  • 6 Eggs (size M)
  • 100 g Ladyfingers
  • 150 g Butter or margarine
  • 200 g Sugar
  • 150 g crushed almonds
  • 1 pinch Salt
  • 30 g flaked almonds
  • 200 g dark cake glaze
  • 50 g Milk chocolate
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Coarsely chop the chocolate blocks and melt them over a hot water bath, let them cool down a little. Separate the eggs. Finely crumble the lady fingers in the universal chopper. Mix soft fat and sugar with the whisk of the hand mixer for about 5 minutes until very foamy.

  2. 2

    Stir in the egg yolk bit by bit. Stir for another 5 minutes. Add ground almonds, sponge crumbs and liquid chocolate to the fat-egg mixture. Beat the egg white with salt until stiff, fold into the dough.

  3. 3

    Fill the dough into a well greased, flour-blasted saddle of venison (30 cm long) and smooth it down. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.

  4. 4

    Leave to rest in the mould for 5 minutes, then turn out onto a cake rack and allow to cool. Roast the flaked almonds in a pan without fat, let them cool down. Heat up the cake glaze, cover the cake evenly with it.

  5. 5

    Sprinkle almond flakes over it. Use a peeler to make shavings from the milk chocolate and decorate the cake with them. Let it dry.

Nutrition Facts

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

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes