Chocolate-Studded Rehrucken

Name: Chocolate-Studded Rehrucken
Ingredients: 0.5 cup sliced blanched almonds, toasted; 3.5 sticks (¾ pound plus 4 tablespoons) unsalted butter; 14 ounces almond paste; 0.25 cup plus 1 tablespoon confectioners' sugar; 1.5 teaspoons salt; 1.5 teaspoons vanilla extract; Zest of 2 lemons; 10 large eggs, separated; 3 tablespoons orange-flavored liqueur, such as Cointreau; 0.333 cup cornstarch; 3 cups plus 3 tablespoons all-purpose flour; 1.333 cups granulated sugar; 11.5 ounces bittersweet chocolate, coarsely chopped (2 cups); 0.333 cup finely chopped crystallized ginger; Vegetable-oil cooking spray

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By

Martha Stewart Editors

Updated on September 28, 2016

Yield:

3 loaves

Rehrucken means "saddle of venison"; it refers to the shape of the loaf pan used to make these traditional Austrian cakes.

Ingredients

½ cup sliced blanched almonds, toasted
3 ½ sticks (¾ pound plus 4 tablespoons) unsalted butter
14 ounces almond paste
¼ cup plus 1 tablespoon confectioners' sugar
1 ½ teaspoons salt
1 ½ teaspoons vanilla extract
Zest of 2 lemons
10 large eggs, separated
3 tablespoons orange-flavored liqueur, such as Cointreau
⅓ cup cornstarch
3 cups plus 3 tablespoons all-purpose flour
1 ⅓ cups granulated sugar
11 ½ ounces bittersweet chocolate, coarsely chopped (2 cups)
⅓ cup finely chopped crystallized ginger
Vegetable-oil cooking spray

Directions

Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners' sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.
In a medium bowl, sift together cornstarch and flour.
Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.
Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.
Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.