Food & Cooking Recipes Chocolate-Studded Rehrucken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print