Classic saddle of venison

  • 250 g dark chocolate couverture
  • 1 pack (100 g) Viennese tortelettes (or 100 g sponge cake)
  • 6 Eggs (size M)
  • 150 g soft butter or margarine
  • 175 g Sugar
  • 150 g peeled, ground almonds
  • 25 g coconut fat
  • 50 g Almond sticks
  • Fat and flour
90 minutes
Roughly chop 100 g couverture and melt in a hot water bath. Finely crumble the Viennese tortelets. Separate eggs. Mix the fat and sugar until frothy. Gradually stir in the liquid couverture and egg yolk. Beat the mixture with the whisk of the hand mixer for about 5 minutes until creamy. Fold in the almonds and biscuit crumbs. Beat the egg whites until stiff and gradually fold them carefully into the dough. Place the dough in a greased saddle of venison dish (30 cm long) sprinkled with flour. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 45-50 minutes. Cover after approx. 30-35 minutes. Let the cake rest in the tin for about 10 minutes, turn it out and leave to cool on a wire rack. Chop the remaining couverture and coconut fat and melt in a hot water bath. Cover cake with couverture, lard with almond sticks and let dry. Makes about 15 slices
Crockery: Eschenbach
Cutlery: R&B
1 portion approx:
  • 360 kcal
  • 1510 kJ
  • 7 g protein
  • 26 g fat
  • 25 g carbohydrates


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