Mock Saddle of Venison Cake

Name: Mock Saddle of Venison Cake (Srnčí hřbet/Srncí čhrbát)
Cuisine: Czech
Ingredients: 115 g/4 oz/½ cup butter, softened, plus extra for greasing; 35 g/1½ oz/3 tbsp vanilla sugar; 3 eggs, separated; 5 ml/1 tsp baking powder; 115 g/4 oz/1 cup polohruba flour, or 70 g/3 oz/⅔ cup plain (all-purpose) flour and 30 g/1¼ oz/scant ½ cup semolina, plus extra for dusting; 115 g/4 oz/1 cup polohruba flour, or 70 g/3 oz/⅔ cup plain (all-purpose) flour and 30 g/1¼ oz/scant ½ cup semolina, plus extra for dusting; 115 g/4 oz/1 cup polohruba flour, or 70 g/3 oz/⅔ cup plain (all-purpose) flour and 30 g/1¼ oz/scant ½ cup semolina, plus extra for dusting; 100 g/3¾ oz crushed walnuts; pinch of salt; 65 g/2½ oz dark (bittersweet) chocolate, coarsely grated; 45 ml/3 tbsp rum; icing (confectioners’) sugar for dusting

Srnčí hřbet/Srncí čhrbát

Preparation info

Makes
10
slices

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This recipe is of Austrian descent. It is common in Czech Moravia, made in a Rehrucken pan, a ribbed loaf pan. This walnut saddle of venison has the same name as the recipe made with meat, so its arrival can surprise guests!

Ingredients

115 g/4 oz/½ cup butter, softened, plus extra for greasing
50

Europe
Austria
Czech Republic
Slovakia
Moravia
Cake
Vegetarian
Eastern Europe

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease a 30 x 10cm/12 x 4in Rehrucken pan or Moravian loaf tin (pan), or use a 28 x 10cm/11 x 4in loaf tin.
Put the butter into a bowl and beat in the icing sugar and vanilla sugar using an electric whisk, until c