For the saddle of venison, cream the butter and sugar. Separate the eggs, gradually add the yolks to the butter-sugar mixture and briefly stir in the almonds.
Beat the egg whites with a pinch of salt until stiff. Alternately, fold the flour mixed with the baking powder and the beaten egg whites into the batter.
Pour the mixture into a greased and floured saddle of venison pan and bake in a preheated oven at 170° C for about 45 minutes. Remove the saddle of venison from the pan, allow to cool and spread with apricot jam.
Then coat the saddle of venison with the warmed chocolate coating.
If you like, you can decorate the saddle of venison with almond slivers.