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Redcurrant Rhomboids, Very Refined

4 servings

Ingredients

• 100 g butter
• 150 g Powdered sugar
• 4 Stk Egg yolk
• 150 g Nuts (ground)
• 80 g chocolate (grated)
• 90 g Flour
• 1 Prise baking powder
• Lemon zest (grated) (nach Bedarf)
• 4 Stk Egg white
• Currant jelly (nach Bedarf)
• Nuts (whole, for decoration) (nach Bedarf)
• Almonds (halved, for decoration) (nach Bedarf)
• Candied cherries (for decoration) (nach Bedarf)
• 1 Stk Egg white (for glaze)
• 250 g Powdered sugar (for glaze)
• 1 EL blood orange juice (for glaze)
• 1 EL Lemon juice (for glaze)
• Rum (for glaze) (nach Bedarf)

Instructions

1. Beat 100 g butter, 150 g powdered sugar and four egg yolks until creamy.
2. Mix 150 g ground nuts and 80 g grated chocolate with 90 g flour, a pinch of baking powder and grated lemon zest.
3. Whip four egg whites into stiff peaks, gently fold in the flour-nut mixture and combine with the butter mixture.
4. Spread the batter finger-thick on a baking sheet and bake at moderate heat.
5. Once cooled, spread a thin layer of redcurrant jelly and coat with lukewarm punch glaze.
6. After the glaze has dried, cut into diamonds and decorate as desired with whole nuts, halved almonds or candied cherries.
7. For the punch glaze, stir one egg white, 250 g powdered sugar, one tablespoon each of blood orange juice and lemon juice, and a little rum until smooth.

Based on a cookbook by Hans Hofer (1964), adapted with AI.