— Reindling Cake –
Traditionally a Carinthian festive cake, Reindling is now eaten throughout the year, not only at events such as weddings, baptisms and Easter. Reindling was originaly served like bread with jam however people also ate it with ham, sausages and eggs. As the recipe is so old, a lot of variations have been produced. Some people may add rum or cocoa powder to it to replace the cinnamon flavour. I suggest you master he basic cooking of Reindling and then try to make your own individual variations.
2 ¼ cups (500g) of flour
5 tsp (40g) of yeast
½ cup (90g) of sugar
a generous pinch of salt
8 tbsp (120g) of butter
For the filling:
5 tbsp (50g) of butter
½ cup (100g) of raisins
½ cup (100g) of sugar
1 tbsp of cinnamon
½ cup (100g) of finely ground nuts (optional)
For the topping:
4 tbsp (60g) of butter for topping
How to make it:
First, mix the flour with the yeast and add a bit of milk and sugar until you get a smooth mixture. 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. Let it rest again – this time for 10 minutes. Then roll out the dough so that it is roughly as thick as your thumb.
For the filling, melt the butter and spread it on the dough. Mix the sugar with the cinnamon and sprinkle the dough. Then add the raisins and, if you like, the nuts. After that, roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes. Finally, sprinkle little bits of butter on the cake. Then put it in the oven for 50 – 60 minutes at about 180 degrees. When it is done, take it out of the oven and let it cool. Only turn the cake out of the pan when it is completely cold to avoid it breaking.
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