Kärntner Reindling (Cake with brown sugar, cinnamon and raisins)

Ready in: 3 1/2h Serves: 6 Complexity: medium Origin: Sweets and Desserts


© Kärnten Werbung, Fotograf: Franz Gerdl

© Kärnten Werbung, Fotograf: Franz Gerdl

9 cups flour
1 ½ cubes of yeast
1 cup lukewarm milk
1 cup cold milk
2/3 cup butter
3 yolks
Brown crystal sugar


Fill the flour in a bowl and form a small well in the middle and insert small lumps of the yeast. Add lukewarm milk and mix it with the yeast. Cover the bowl and allow the dough to rest for 15 minutes.

In the meantime, melt the butter and mix the cold milk with the 3 yolks in a separate bowl. If wished, rum can be added.

Mix the yeast with the flour and add the butter-milk-yolk mix. Knead the dough with the help of a kitchen appliance. Add 5 tablespoon sugar and one teaspoon salt.

The dough is ready as soon as it comes away from the bowl and is in a smooth-silky condition. Cover it and let it rest for 20 to 30 minutes. Knead it again and allow it to rest for another 20 to 30 minutes.

Butter two cake tins and sprinkle them with brown crystal sugar.

Split the dough in two parts and roll it out. Sprinkle and fill it with crystal sugar, cinnamon and raisins. Roll it up again and put it in the tins. Stick the dough, using a fork and put it in the oven at 302° Fahrenheit for 1 hour.

As soon as you put the cake out of the oven, overturn the tin immediately otherwise it will stick in it.

Image: Kärnten Werbung, Fotograf: Franz Gerdl