Best of Austrian Cuisine/Elisabeth Mayer-Brown 2001

Schonbrunnertorte
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 eggs 3 ozs sugar (not quite 1/2 cup) 3 ozs plain choclate
9 heaped tablespoons ground almonds FILLING: 3 ozs butter (1/3 cup and 1 tablespoon) 3 ozs vanilla icing sugar (not quite 1/2 cup)
3 ozs plain chocolate 1 egg 1/2 cup redcurrant jelly



1 First of all separate the eggs, grind the chocolate, spoon it into the eggs and sugar, continue to stir, add the ground almonds (unskinned). Cream the sugar and the egg yolks, lastly, the stiffly beaten egg whites. Butter and flour a cake tin, put in the mixture and bake in a medium oven for 1/2 to 3/4 hour. Take out and cool.
2 Cut cake in half and spread first with redcurrant jelly, very thinly, then with the creme. Put together, top with redcurrant jelly again and cover top and sides with the creme, decorate by making lines with a fork. The creme is made as follows: Melt the chocolate, cream it with the butter and the sugar, when this is mixed well add the egg, stir for quite some time until it becomes light and foamy.

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