Styrian Beetle Bean Cake

For the Styrian beetle bean tart, first soak the beetle beans overnight.

Drain the water the next day. Boil the beans in lightly sugared water until soft, strain the water and leave the beans covered in the pot. Strain finely and let cool.

Meanwhile, beat eggs with sugar, lemon juice and zest, and orange zest until foamy.

Butter a cake pan and sprinkle with bread crumbs. Stir the breadcrumbs and baking powder into the strained beetle beans. Then add the egg mixture. Pour the batter into the cake pan to a height of about 3 cm.

Bake in the oven at medium heat for 1 hour. Remove, let cool and turn out of the pan. Let cool completely.

Stir the jam until smooth. Melt the couverture over a water bath. Spread the Styrian beetle bean cake all around with jam and glaze with couverture.

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