Catholic Recipe: Bischofsbrot (Bishop's Bread)
Although any purchased or homemade cake decorated with the bishop's name and a tiny mitre can be used on the feast of a bishop-saint, the traditional cake is Bischofsbrot or "Bishop's Bread."
Beat egg yolks until light and creamy. Add sugar and beat it in. Stir in sifted flour and almonds; raisins; candied citron; candied lemon and candied orange rind; and sweet cooking chocolate cut into small pieces. Fold in egg whites beaten stiff but not dry. Pour the batter into a greased, floured loaf pan and bake in a slow oven (300°) for 1 hour. Let the bread stand for 24 hours and serve in very thin slices. This recipe comes from a wonderful collection entitled Gourmet's Old Vienna Cook Book by Lillian Langseth Christensen.
Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962