Leoben Slices

For the Leobener Schnitten separate the eggs! Beat the egg whites with about 1/3 of the sugar until very firm. Beat the remaining sugar with the yolks and rum until foamy.

Carefully fold the beaten egg whites into the yolk mixture together with the almonds and breadcrumbs. Spread the dough onto a baking tray lined with baking paper and bake in the preheated oven at approx. 180 degrees until light brown.

After baking, quickly turn the cake out onto a paper sprinkled with sugar, brush the baking paper with cold water and carefully peel it off.

When the cake is cold, spread with jam and cut in half lengthwise. Whip cream with cream stiffener and vanilla sugar until stiff, spread on one half of the cake and cover with the second half.

Prepare a glaze from cooking chocolate and butter in a water bath and cover the cake with it.

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