Prinzregentenpudding

1.Portion the biscuits, almonds, and chocolate into small pieces. Separate the egg whites from the yolks. First, beat the egg whites into stiff peaks, then cream the butter and sugar. Gradually add the egg yolks, then fold in the cream and the fruit brandy.

2.Fold the grated biscuit crumbs, almonds, chocolate, orange zest, and finely diced ginger into the cream. Finally, fold in the fruit brandy.

3.Fill a greased pudding mold, sprinkled with breadcrumbs, with the mixture. The mold should be filled to about two-thirds with the mixture. Then close the mold and place it in a pot that can fully accommodate it. Fill the pot with hot water up to a hand's breadth below the lid. Cover and cook at medium heat, not boiling, but just below boiling point, for about an hour.

4.Let it rest for about five minutes, then lift the lid to allow the pudding to set. Loosen the edges with a knife.

5.Shake the mold slightly to loosen the pudding. Place a plate on top of the mold and invert it so the pudding stands on the plate. Serve on the table, cut into cake pieces, and serve on dessert plates. Fruit and vanilla sauces or plum or apple compote go well with it.