Home · Recipes · Historical Cookbook · Baked Goods

Bread Cake

4 servings

Ingredients

• 16 pcs Eggs
• 500 g Sugar (sifted)
• 500 g Almonds (finely ground with egg white)
• 75 g Chocolate (sifted)
• 75 g Candied lemon peel
• 5 g Cinnamon
• 5 g Cardamom (ground)
• 1 pcs Lemon juice
• 125 g Pumpernickel bread (toasted, sifted)
• Red wine (for moistening) (a little)
• 1 cup Arrack

Instructions

1. Beat egg yolks, sugar, almonds, and spices vigorously for fifteen minutes.
2. Mix in the pumpernickel bread, then fold in the stiffly beaten egg whites, and finally briefly stir in the arrack.
3. Bake the mixture in a baking dish heavily buttered and sprinkled with toasted bread for 1 to 1½ hours, similar to an almond cake.
4. Afterwards, coat with any desired icing made from lemon juice and chocolate.

Modernized from a treasured 19th-century German cookbook.