Filled Rehrücken (Saddle Cake)

Preheat the oven to 160°C fan (180°C conventional). Grease the Rehrücken mold and sprinkle it with breadcrumbs.

Finely crumble the zwieback (rusk biscuits) and coarsely grate the milk chocolate.

Beat the soft butter with the sugar until fluffy. Add the eggs one at a time, mixing well after each.

Fold the zwieback crumbs, grated chocolate, ground almonds, flour, baking powder and rum into the batter until just combined.

Pour the batter into the prepared Rehrücken mold and bake for 50–60 minutes.

Remove the cake from the oven, let it cool briefly, invert it and transfer to a wire rack to cool completely.

Beat the ricotta with 3 tablespoons of sugar until creamy. Whip the cream until stiff and gently fold it into the ricotta.

Slice the cooled cake horizontally into three layers. Spread the ricotta filling evenly on the bottom and middle layers, then reassemble the cake.

Melt the milk couverture and pour it over the cake. Allow the glaze to set.