Carinthia, one of my selected homelands. The picturesque sceneries of the Azur blue Wörthersee. What a beautiful region, filled with farms, mountains, lots of smoked specials and typical local foods. One of them is the Carinthian Reindling.
It is similar to my Christmas nutty cake, just juicier, more lemony and festive perhaps. Totally worth trying, everyone will love it, I guarantee.
My Carinthian Reindling is suitable for kids from 2 plus. It makes the perfect breakfast, let me tell you.
Total Time: 1 hour preparation + 2 hours rising the dough + 1 hour bake.
SHOPPING LIST
- 220ml lukewarm milk
- 20g fresh yeast
- 750g course flour, sifted
- 350g crystal superfine sugar
- 3 egg yolks
- 320g softened butter, in cubes (220g dough + 100g melted)
- 100ml double cream
- 1 package vanilla sugar
- A pinch of sea salt
- 100g raisins, rinsed and soaked in 80ml rum
- 1 lemon
- 1 teaspoon cinnamon
- 200g ground walnuts
- Icing sugar to finish
INSTRUCTIONS
In a small bowl place 250g of crystal sugar with 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Add half of the raisins with rum.
Another half of the raisins mix with walnuts, 50g of crystal sugar, 20ml of milk & rest of the lemon.
Grease your Bundt cake form with butter and sprinkle with some flour. Remove the excess. PRESENTATION
Take your risen dough and roll it out into a rectangle of 30x70cm. Melt the rest of the butter (100g).
Brush the dough with 2/3 of the melted butter. Put a layer of the fillings smoothly on the top, leaving 1 cm of the edges.
Roll it up into a roller. Connect the ends and gently place it into your form like a snail. Brush with the rest of the melted butter. Let it rise in a warm place, covered for about 1 more hour.
Preheat the oven to 180 degrees on conventional top & bottom heating. Bake for about 1 hour until gold and baked through. Take it out, leave it to rest for about 10 minutes and take out of the form.
Sprinkle the Carinthian Reindling with some icing sugar just before serving.
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