RCI-SN.004.0057.001
Reindling
Austrian Cuisine is a traditional cake from Carinthia, southern Austria. Originally, it was served
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (500g) of flour2 1/4 cups
- (40g) of yeast5 tsp
- eggs2 unit
- - 1/2cup (70g - 90g) of sugar (depending on taste)1/3 cup
- A generous pinch of salt1 unit
- ( 120g) of butter8 tbsp
- (50g) of butter5 tbsp
- (100g) of raisins1/2 cup
- (100g) of sugar1/2 cup
- cinnamon1 tablespoon
- (100g) of finely ground nuts (optional)1/2 cup
- (60g) of butter for topping4 tbsp
Method
1
First, mix the flour with the yeast and add a bit of milk and sugar until you get a smooth mixture.
2
Cover it with a piece of cloth and let it rest in a warm place for half an hour. Then add the rest of the milk and the sugar, the eggs, the butter and a pinch of salt, and work it into a smooth dough.
3
Again, let it rest, this time for ten minutes. Then roll out the dough so that it is roughly as thick as your thumb.
4
For the filling, melt the butter and spread it on the dough.
5
Mix the sugar with the cinnamon and sprinkle the dough. Then add the raisins (and, if you like, the nuts).
6
After that, roll the dough up tightly and put it into the greased cake pan. Again, let it rest for 20 minutes.
7
Finally, sprinkle little bits of butter on the cake. Then put it in the oven for 50 – 60 minutes at about 180 degrees.
8
When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan, otherwise it will break.