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.
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.